Swiss Cheese: What's In A Name?

In Sweden, a cheese that resembles Swiss cheese, with small round holes, is called Vadenost. It is a semi-hard cow's milk cheese with a mild, sweet, and nutty flavor. The term Swiss cheese is used to describe any variety of cheese that resembles Emmental, a medium-hard cheese that originated in Switzerland. Swiss cheese is characterized by holes known as 'eyes,, formed by carbon dioxide bubbles during production. While historically seen as imperfections, the holes have become an identifier of Swiss cheese.

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Swedes have their own cheeses, including Västerbotten, Wrångebäck, and Herrgårdsost

While Swiss cheese is not made in Sweden, the Swedes have their own cheeses, including Västerbotten, Wrångebäck, and Herrgårdsost.

Västerbotten cheese is a hard cow's milk cheese with a strong flavour, reminiscent of Parmesan, and a salty and bitter taste. It is light yellow in colour and has a fat content of 31%. The cheese is named after the Västerbotten region in northern Sweden, known for its mountains, forests, and salty sea breezes. Västerbotten cheese is typically aged for at least 12 months, but more commonly for 14 months, on spruce shelves, which impart an aromatic quality. Swedes often pair it with pickled herring, knäckebröd (Swedish crispbread usually made with rye flour), or fruit, or bake it into a savoury cheese pie or tart. Västerbotten cheese is considered a must-have for the late summer crayfish party in Sweden and has even been served at the Nobel Dinner and other royal dinners.

Wrångebäck is the oldest registered cheese brand in Sweden, dating back to 1889. It was one of only two Swedish cheeses that were exempt from the requirement to skim milk during WWII, as the cream was needed elsewhere to nourish the population. Wrångebäck is a raw cow's milk cheese made using methods similar to those of an alpine Gruyere. It has a distinctive appearance, with a creamy, dense interior and a brown stone-like rind. The cheese has an initial tangy flavour that mellows over time, developing a luscious umami taste that pairs well with an aged cabernet sauvignon.

Herrgårdsost, or Manorhouse cheese, is a semi-hard Swedish cheese made from cow's milk. It has a mild, nutty, and creamy taste, with small round holes and a waxed surface. The cheese is usually manufactured in large wheels weighing around 14 kg (31 lb). Herrgårdsost has been produced since the 19th century, and its name reflects its origins in Swedish manor houses.

The holes in Swiss cheese are formed by carbon dioxide bubbles

Swiss cheese, also known as Emmental cheese, is a medium-hard cheese that originated in Switzerland. Swiss cheese is known for its distinctive holes, known as "eyes", which are formed during the cheese-making process. These holes are primarily caused by bacteria that emit carbon dioxide gas. Specifically, the bacteria Propionibacterium freudenreichii is added to the milk during cheese production and, as it consumes lactic acid, it produces carbon dioxide gas as a byproduct. As the cheese ages, the carbon dioxide forms bubbles that get trapped in the cheese, resulting in the characteristic holes. The larger the eyes in Swiss cheese, the more pronounced its flavor, as a longer fermentation period gives bacteria more time to act.

The role of bacteria in producing carbon dioxide during cheese fermentation is a well-documented aspect of cheese science. Studies have shown that Propionibacterium freudenreichii specifically contributes to gas production and the creation of holes in Swiss cheese. Other factors such as milk type, aging, and temperature do not directly cause the holes, but they can affect the texture and consistency of the cheese, which can influence the formation of the bubbles.

The presence of "eyes" is a crucial characteristic of Swiss cheese, setting it apart from other types of cheese. Cheese without these holes is known as "blind". While Swiss cheese traditionally used raw milk, modern Swiss cheese, including those produced in the United States, Finland, Estonia, and Ireland, may use pasteurized or part-skim milk. The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably.

Swiss researchers proposed a hypothesis in 2015 that suggested particulate matter may also play a role in the development of holes in Swiss cheese. They noted that modern sanitation practices, which eliminated debris such as hay dust in the milk, may have contributed to the reduced hole size in modern Swiss cheeses. Historically, cheese makers tried to avoid the formation of holes by pressing during production, as they were seen as imperfections.

Swiss cheese is made with three types of bacteria

The term ""Swiss cheese" is used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is classified as a Swiss-type or Alpine cheese. The term is generic and does not imply that the cheese is made in Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.

Swiss cheese gets its distinctive holes, smell, texture, and flavour from a trio of bacteria mixed with cow's milk. The three types of bacteria used in the production of Swiss cheese are Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). In a late stage of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that develop the "eyes". The eyes are the holes in the Swiss cheese. The larger the eyes in a Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives the bacteria more time to act.

The process of making Swiss cheese starts with fresh milk. Curds are formed when the good bacteria are combined with milk and heated. These curds are then soaked in brine, a salt and water solution. During the soaking process, the cheese absorbs the salt and releases water. At the same time, the bacteria expand and release carbon dioxide, creating the holes that make Swiss cheese famous. The cheese is heated and cooled multiple times throughout the process.

The metabolic activities of the cheese microbiota change conditions within the cheese matrix, such as microbial nutrients and lactate concentration. These changes allow other microorganisms to thrive and eventually dominate the cheese microbiota. This process is known as microbial succession. During the ripening process, a second wave of diverse bacteria and fungi (secondary microbiota) grow within the cheese and on its surface. Microorganisms that are part of the secondary microbiota contribute to the colour, flavour, texture, and other important characteristics of the ripening cheese.

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Swiss cheese is sometimes called 'blind' when it has no holes

Swiss cheese, also known as Emmental cheese, is a variety of medium-hard yellow cheese that originated in the Emmental region of Switzerland. It is now produced in many countries, including the United States, Finland, Estonia, and Ireland. Swiss cheese is characterised by its distinctive holes, known as "eyes", which are formed by carbon dioxide bubbles during the late stages of cheese production. The larger the eyes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period allows more time for bacterial action.

However, not all Swiss cheeses have holes, and those without holes are known as "blind". Historically, the holes in Swiss cheese were considered imperfections, and cheesemakers tried to avoid them by pressing the cheese during production. It was only later that the holes became associated with the characteristic flavour of Swiss cheese. The absence of holes in some Swiss cheeses may be due to modern sanitation practices, which eliminate debris such as hay dust in the milk, resulting in reduced hole size or even "blind" cheese.

The term "Swiss cheese" is a generic term used for any variety of cheese that resembles Emmental cheese, regardless of whether it is actually made in Switzerland. In English-speaking countries such as the United States, Canada, Australia, and New Zealand, asking for Swiss cheese will typically yield the holey variety. However, in Europe and the United Kingdom, the same product is usually referred to as Emmental cheese.

The annual production of Swiss cheese in the United States is significant, reaching approximately 330 million pounds. Swiss cheese is a versatile ingredient used in various recipes, including Cuban sandwiches, fondue, and chicken Cordon Bleu. Its unique flavour comes from the acetate and propionic acid produced by bacteria during the cheese-making process.

Swiss cheese is now produced in many countries, including the US and Finland

Swiss cheese is a term used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. It is also known as Swiss-type or Alpine cheese. The term is generic and does not imply that the cheese is made in Switzerland. Swiss cheese is characterised by its "eyes", the holes that appear in the blocks or rounds of the cheese. The larger the eyes, the more flavourful the cheese. Cheese without eyes is known as "blind".

Swiss cheese is now produced in many countries, including the US, Finland, Estonia, and Ireland. In these countries, Swiss cheese is sometimes made with pasteurised or part-skim milk, unlike the original Swiss cheese made with raw milk. The US Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably. In Australia, both terms are used, along with Swiss-style cheese, and in some cases, the two are differentiated. In India, the term Swiss cheese is sometimes used, although it is often referred to as Emmental.

In the US, there are two varieties of Swiss cheese: Baby Swiss and Lacy Swiss, both of which have small holes and a mild flavour. Baby Swiss was developed in the mid-1960s by the Guggisberg Cheese Company, owned by Alfred Guggisberg, and is made from whole milk. Lacy Swiss, on the other hand, is made from low-fat milk. The typical annual production of Swiss cheese in the US is approximately 330 million pounds (150 kt).

In Switzerland, over 475 varieties of cheese are produced each year, with about 99% made from cow's milk, and the remaining from sheep and goat milk. Some of the most well-known Swiss cheeses include Emmental, Gruyère, and Appenzeller. Raclette du Valais AOP is another Swiss cheese that is best known for the famous melted cheese dish of the same name. Authentic versions of this cheese can only be produced in the canton of Valais, distinguishing it from similar versions made in other countries. Sbrinz is another Swiss cheese that has been made in central Switzerland for over two millennia.

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