Patrick Oconnell
Swiss cheese refers to several varieties, including the American version of Swiss Emmental, which is characterized by its shiny, pale yellow color and a firmer texture compared to baby Swiss. Swiss cheese may have distinctive holes, known as eyes; cheeses without these holes are called blind. Generally, larger eyes indicate a more pronounced flavor.
| Characteristics | Values |
|---|---|
| Color | Shiny, pale yellow |
| RGB values | 248, 240, 220 |
| HEX code | #F8F0DC |
| LRV (Light Reflectance Value) | 87.62 |
| Hue Angle | 94.88 |
| Chroma | 10.93 |
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What You'll Learn
Swiss cheese is shiny, pale yellow
Swiss cheese is shiny and pale yellow in colour. This is true of several varieties of Swiss cheese, including the American version of Swiss Emmental. The pale yellow colour of Swiss cheese is quite distinctive and is often associated with the cheese's mild, sweet, and nutty flavour. The cheese may also have holes, known as "eyes", which indicate a more pronounced flavour. The larger the eyes, the more pronounced the flavour.
Swiss cheese is known for its shiny appearance, which sets it apart from other cheeses. This shine is due to the cheese's high butterfat content, which also contributes to its mild flavour and smooth texture. The pale yellow colour of Swiss cheese is also indicative of its milk source, as cheeses made from cow's milk tend to have a more yellowish tint compared to those made from goat's or sheep's milk.
The production process of Swiss cheese also contributes to its shiny, pale yellow appearance. Swiss cheese is typically made without forming a rind, which gives it a smoother surface compared to other cheeses. The absence of a rind also affects the cheese's texture, making it firmer than other varieties of cheese.
The pale yellow colour of Swiss cheese can vary slightly depending on the specific variety and aging process. For example, Baby Swiss cheese has a similar shiny and pale yellow appearance but is generally softer in texture. The aging process can also affect the colour and flavour of Swiss cheese, with longer-aged cheeses developing a more intense yellow colour and a stronger flavour.
Overall, the shiny, pale yellow appearance of Swiss cheese is an important characteristic that helps distinguish it from other cheeses. Its unique colour, flavour, and texture have made Swiss cheese a popular variety worldwide, enjoyed by consumers for its mild and nutty flavour profile. Whether enjoyed on its own or paired with fruits, meats, or wines, Swiss cheese is a versatile and visually appealing cheese variety.
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Varieties include the American Swiss Emmental
Swiss cheese is a general term for a variety of cheeses that originated in Switzerland. There are three types of Swiss cheese: the American Swiss, Emmental, and Gruyére. Emmental, or Emmenthal, is a medium-hard, yellow cheese that originated in the Emme Valley in Switzerland. It has a mild, buttery, and sometimes fruity flavour. It is known for its holes, which are formed naturally during the cheesemaking process. Emmental is also known as "Swiss cheese" in some parts of the world.
American Swiss cheese is a pale and shiny variety of Swiss cheese that is popular in the United States. It has a nutty flavour and is suitable for lacto-vegetarians, as it is made with milk. The majority of American Swiss cheese is produced by Brewster Cheese.
Emmental cheese is made with three types of bacteria: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. It is classified as a Swiss-type cheese and has a mild, slightly buttery flavour. Emmental melts easily, making it perfect for sauces.
Gruyére is another type of Swiss cheese, but it likely has a distinct flavour and characteristics that set it apart from Emmental and American Swiss.
Lancaster County Swiss Cheese is an example of a Swiss cheese variety that is aged for over 60 days and has a mild flavour. It is sold in temperature-controlled packages to ensure freshness during shipping.
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Swiss cheese may have holes, called 'eyes'
Swiss cheese is typically a pale yellow, similar to a light tan colour. It is famous for its holes, which are also known as "eyes". These holes are specific to Swiss cheese and are caused by carbon dioxide bubbles forming in the cheese during the cheese-making process.
Cheesemakers refer to the holes as "eyes" and they are caused by a special bacterial culture called Propionibacteria, or "Props". These bacteria are found in hay, grasses, and soil, and they can make their way into raw milk when cows are milked. The pasteurization process kills these bacteria, so if pasteurized milk is used as the base for Swiss cheese, cheesemakers add some Propionibacteria back in so that the eyes will form.
After the Swiss cheese is made and brined, the blocks or wheels are placed in warm rooms, which helps the Propionibacteria produce carbon dioxide and also keeps the cheese at the right consistency. The size of the eyes can vary from the size of a dime to the size of a quarter.
In recent years, the holes in Swiss cheese have become smaller and sometimes nonexistent. This is because milk for cheese-making is now usually extracted using modern methods, which prevent hay and grass particles from falling into the milk. These particles used to cause a weakness in the structure of the curd, allowing gas to form and create the holes.
Swiss cheese that is made without eyes is known as "blind". This cheese will still taste like Swiss cheese, even though it does not have the characteristic holes.
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Cheeses without holes are called 'blind'
Swiss cheese is known for its holes, which are called "eyes". The presence of these holes is caused by microscopic particles of dust from hay settling into milk containers and interacting with the milk, rennet, and bacteria used to make Swiss cheese. The more dust there is, the more holes there will be. Interestingly, the size of the holes in Swiss cheese is regulated in the US. The US Department of Agriculture specifies that the eyes must be between 3/16 and 13/16 of an inch in diameter. Cheese without holes is known as "blind".
Swiss cheese without holes, or "blind Swiss cheese", would be the result of a more sanitized process of milk collection. Modern, high-tech milking methods have led to a decrease in the number of holes in Swiss cheese in recent years. While the absence of holes may be aesthetically pleasing to some, it is worth noting that the holes in Swiss cheese are not just a visual feature but also influence the taste of the cheese. The cultures of bacteria added to holey cheese affect the taste of the cheese as it ages, giving Emmentaler and Jarlsberg their distinctive sweet and nutty taste.
Cheese producers who want holes to appear in their product are advised to add hay particles during the cheese-making process. The presence of hay dust in the milk, as discovered by scientists, is the key factor in the formation of holes in Swiss cheese. This discovery was made through experiments where small amounts of hay dust were added to milk, which was then turned into cheese over 130 days. A CT scan was also used to study the formation of holes.
While the holes in Swiss cheese are a distinctive feature, they are not a requirement for all cheeses. Cheeses without holes, or "blind cheeses", are still widely consumed and enjoyed. These cheeses may have a different texture and taste compared to their holey counterparts, but they are no less valued in the culinary world. Blind cheeses can still be complex in flavor and texture, depending on various factors such as the type of milk used, the aging process, and the addition of other ingredients like spices or herbs.
In conclusion, the term "blind" is used to describe cheeses without holes, particularly in reference to Swiss cheese, which is traditionally known for its holes or "eyes". The absence of holes in blind cheeses can be attributed to sanitized milk collection methods, and these cheeses may have a distinct taste and texture when compared to holey cheeses. While the presence or absence of holes may impact the flavor and texture of the cheese, it does not diminish the quality or versatility of blind cheeses in culinary applications.
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Larger holes indicate a more pronounced flavour
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard, shiny, pale yellow cheese that originated in Switzerland. Swiss cheese is distinguished by its extra-large holes, also known as "eyes", and its unique flavour. The presence of these holes in Swiss cheese has long been a source of fascination and speculation, with a variety of theories proposed over the years to explain their formation.
The holes in Swiss cheese are caused by the addition of a starter culture of bacteria, specifically Propionibacter shermani, to the milk at the beginning of the cheesemaking process. This bacteria consumes lactic acid and releases carbon dioxide gas bubbles, which become trapped in the cheese's rind and gradually form holes. The size of the holes in Swiss cheese is also influenced by the presence of hay particles in the milk, which create weaknesses in the structure of the curd, allowing gas to form and expand during the aging process.
Larger holes in Swiss cheese indicate a more pronounced flavour. This is because a longer fermentation period gives bacteria more time to act and produce flavour-enhancing metabolites, such as propionic acid, which contribute to the cheese's unique taste. The correlation between hole size and flavour can be seen in the difference between American-produced Swiss cheese, known for its smaller holes and milder flavour, and European Swiss cheese, which tends to have larger holes and a richer, nuttier taste.
The relationship between hole size and flavour has been influenced by the modernization of dairy farms and the adoption of more automated and hygienic milking methods, which have resulted in a decrease in the number and size of holes in Swiss cheese over time. Originally, cheese makers tried to avoid holes by pressing during production, but in modern times, the holes have become an identifier of Swiss cheese.
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Frequently asked questions
Swiss cheese is characterized by its shiny, pale yellow color.
Yes, Swiss cheese refers to several varieties, including the American version of Swiss Emmental. Some types of Swiss cheese may have a firmer texture and a more pronounced flavor, but the color remains consistent across different varieties.
Some other types of cheese that have a similar color to Swiss cheese include baby Swiss and cheddar.
