Patrick Oconnell
Swiss cheese is a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe. The best-known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, which include Emmental, Gruyère, and Appenzeller. Swiss-type cheeses are cooked, meaning made using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. They are then pressed to expel excess moisture, resulting in a firm but elastic texture and a nutty, buttery flavour. Swiss cheese is considered part of the Dairy Group, which includes milk, yoghurt, cheese, lactose-free milk, and fortified soy milk and yoghurt.
| Characteristics | Values |
|---|---|
| Food Group | Dairy |
| Texture | Firm but elastic |
| Flavour | Nutty and buttery |
| Melted texture | Gooey, slick, stretchy, and runny |
| Colour | Pale yellow |
| Holes | Few to none, or much smaller than those in Emmental |
| Main ingredients | Milk, a coagulant, and bacterial cultures |
| Milk sources | Cows, sheep, goats, buffalo, or a blend |
| Coagulant | Vinegar or rennet |
| Bacteria | Propionibacterium freudenreichii subspecies shermanii |
| Nutritional benefits | Calcium, potassium, vitamin D, and protein |
| Health benefits | Building and maintaining strong bones, lower stroke risk |
Explore related products
What You'll Learn
Swiss cheese is a dairy product
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character. Their origins lie in the Alps of Europe, and they are now consumed and replicated in most cheesemaking parts of the world. The most well-known Swiss cheeses, including Emmental, Gruyère, Appenzeller, and Sbrinz, fall into this category. Swiss-type cheeses are typically "cooked," meaning they are made using thermophilic lactic fermentation starters and incubated at high temperatures of 45°C or more. They are then pressed to remove excess moisture, resulting in a firm yet elastic texture and a nutty, buttery flavour.
The dairy industry is the most significant branch of the Swiss food industry, contributing CHF 2.1 billion annually, more than 20% of total agricultural production. In 2011, around 1.5 million metric tons of milk were processed into cheese, highlighting its importance in Swiss culture and the economy.
Cheese is an ancient staple food known for its richness, creaminess, flavour, and satiating qualities. It is made primarily from milk, with the addition of a coagulant and bacterial cultures. While full-fat dairy products like cheese are high in saturated fat and cholesterol, ongoing debates surround the impact of cheese on health. Some studies suggest that specific nutrients in cheese, such as calcium and conjugated linoleic acid, may have protective effects on cardiovascular health.
Swiss Cheese Plant: Safe or Toxic for Pet Birds?
You may want to see also
Swiss cheese is a type of Alpine cheese
The cheesemaking process reflects the needs of Alpine transhumant makers. Timber to "cook" the cheese was abundant in the high summer slopes, but salt had to be carried up and was expensive, so little is used compared to other cheese types. Swiss-type cheeses are cooked, meaning made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C or more. They are then pressed to expel excess moisture, which is why they are also described as "cooked pressed cheeses" or "fromages à pâte pressée cuite" in French. Most Swiss-type cheeses have few to no holes or "eyes", or holes that are much smaller than the large holes found in some Emmental or its imitations.
The best-known Swiss cheeses, all made from cow's milk, include Emmental, Gruyère, and Appenzeller, as well as the French Beaufort and Comté (from the Jura Mountains near the Alps). Switzerland produces over 475 varieties of cheese, with about 99% of them made from cow's milk. The remaining share is made from sheep and goat milk. Other notable Swiss cheeses include Ziger or Sérac, a staple food for mountain dwellers, and Quark cheese, which is also very popular in Switzerland.
Swiss cheese is considered part of Switzerland's national heritage and, together with chocolate, is an archetypal Swiss food product. The export of Swiss cheese is economically important for Switzerland, with about 40% of production exported in 2019. The Swiss themselves consume at least 22 kg of cheese per capita annually.
Philodendron's Swiss Cheese Plant: What's in a Name?
You may want to see also
Swiss cheese is made from cow's milk
The distinct characteristics of Swiss-type cheeses arise from the requirements of cheese made during the summer on high Alpine grasslands. The cheese is then transported with the cows down to the valleys in the winter, as part of the historic Alpine transhumance culture. Swiss-type cheeses are "cooked", meaning they are made using thermophilic lactic fermentation starters, with the curd incubated at high temperatures of 45°C or more. They are later pressed to expel excess moisture, giving them a firm yet elastic texture.
Swiss cheese, in particular, is known for its holes or "eyes", which are considered essential to the cheese's identity. These holes are formed due to the presence of bacteria called Propionibacterium freudenreichii subspecies shermanii, or P. shermanii for short. Under the specific conditions in which Swiss cheese is made, the P. shermanii produce carbon dioxide gas. As Swiss cheese is made at warm temperatures, it is soft and malleable, allowing the bacteria to create round openings as they grow and emit gases.
Swiss cheese made in Switzerland is considered a "mountain cheese" and is typically made from raw cow's milk, contributing to its rustic, full-flavoured, and high-quality taste. The breeding of cattle, sheep, and goats for milk has been practised in Switzerland since the Neolithic period, and cheese has been exported from the Alpine regions since antiquity. Today, cheese dairies and mountain pastures in Switzerland produce nearly 500 varieties of cheese, with the best-known Swiss cheeses being semi-hard Alpine or Swiss-type cheeses.
Swiss Cheese: What Sets It Apart?
You may want to see also
Explore related products
Swiss cheese is cooked and pressed
Swiss cheese is considered to be part of Switzerland's national heritage. It has become, together with chocolate, an archetypal Swiss food product. Swiss cheeses are known around the world for their flavour and authenticity. The best-known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses. These are traditionally made in large rounds or "wheels" with a hard rind, to provide longevity to the shelf-life. They were also robust enough for transportation.
Swiss-type cheeses are technically cooked, meaning made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C or more. Since they are later pressed to expel excess moisture, the group is also described as "cooked-pressed cheeses", fromages à pâte pressée cuite in French. The pressing for this cheese should be rather minimal, as a pre-press under the whey in the vat is done to consolidate the cheese body. The weight can be increased to 20-25 lbs for a smooth surface. The weight is proportional to the expected curd weight. The cheese should not be allowed to develop excessive acid with a final pH of 5.2-5.3 because this will impede the development of the gas-forming bacteria.
Once the curds have been cooked, let them settle and consolidate into a mass. Try to gather them to one side of the pot for better consolidation. Next, drain the whey to 1” above the cheese surface and place a plate on top of the curds that's large enough to cover the curd mass. Remove the remaining whey and transfer the curd mass into a cheesecloth and then immediately into a cheese mold for draining. The cheese is then kept in maturing caves where they age for 7-12 months. During this time, they are periodically washed with the secret brine recipe.
Swiss-type cheeses have a firm but still elastic texture, a flavour that is not sharp, acidic, or salty, but rather nutty and buttery. When melted, which they often are in cooking, they become "gooey", "slick, stretchy, and runny". The longer the cheese is allowed to age, the more complex the flavour gets, and the larger the holes will become.
Protein Power: Swiss Cheese's Surprising Protein Punch
You may want to see also
Swiss cheese is a good source of calcium
Swiss cheese is a type of cheese that is known for its nutty and buttery flavour and distinct character. It is considered to be part of Switzerland's national heritage and is one of the country's most important exports. Swiss cheese is typically made using cow's milk and has a semi-hard texture. It is classified as a "cooked pressed cheese", which means it is made using thermophilic lactic fermentation starters and then pressed to remove excess moisture.
While Swiss cheese can be a good source of calcium, it is important to note that it is also high in fat and sodium. Full-fat dairy products, including cheese, contain high amounts of saturated fat and cholesterol. Therefore, it is generally recommended to consume Swiss cheese and other dairy products in limited amounts as part of a balanced diet. However, there is ongoing debate about the impact of cheese on health, with some studies suggesting that specific nutrients in cheese, such as calcium and conjugated linoleic acid, may have protective effects on the heart.
Overall, Swiss cheese can be a good source of calcium and other important nutrients, but it should be consumed in moderation as part of a healthy and balanced diet. For individuals looking to increase their calcium intake, Swiss cheese can be a tasty and nutritious option, especially when paired with other calcium-rich foods or low-fat dairy products.
Swiss Cheese Coating: Edible or Not?
You may want to see also
Frequently asked questions
Swiss cheese is in the Dairy Group.
The Dairy Group includes milk, yoghurt, lactose-free milk, fortified soy milk and yoghurt, and cheese.
Foods that are not included in the Dairy Group are those made from milk with little calcium and a high-fat content, such as cream cheese, sour cream, cream, and butter.
Swiss cheese is made from milk, a coagulant, and bacterial cultures. The milk can come from cows, sheep, goats, buffalo, or a blend of these milks.
Swiss cheese is typically semi-hard with a firm but elastic texture, and a nutty and buttery flavour.
