Andy Montoya
Swiss cheese, or Emmental cheese, was first manufactured in the Emmental region of Switzerland in the 14th century. The unique holes in Swiss cheese are created by adding gram-positive bacteria to the starter culture, which produces carbon dioxide bubbles. In the late 19th and early 20th centuries, Swiss cheesemakers began emigrating to the United States and Canada, bringing their cheese-making skills and traditions with them. One notable Swiss immigrant, Alfred Guggisberg, developed Baby Swiss cheese in the 1960s, which had a milder flavor and smaller holes than traditional Swiss cheese. Additionally, in 1911, the process to make American cheese, using the leftover cut-offs from various cheese wheels, was invented in Switzerland.
| Characteristics | Values |
|---|---|
| Name | Emmental cheese, Swiss cheese, Swiss-type or Alpine cheese |
| Origin | Switzerland |
| Region | West Central region of Switzerland, also known as the Emmental area |
| Year | 14th century |
| Bacteria used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Appearance | Yellow, medium-hard cheese with holes known as "eyes" |
| Taste | Mild, nutty, sweet, rich, and buttery |
| Process invention | American cheese |
| Year of process invention | 1911 |
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What You'll Learn
- The process to make American cheese was invented in Switzerland in 1911
- The unique holes in Swiss cheese are created by adding gram-positive bacteria to the starter culture
- Swiss cheese is also known as Emmental cheese
- The Catholic Church played a key role in the development of Swiss cheese when it decided to loosen fasting laws
- The flavour of 'Baby Swiss' cheese is buttery, nutty, and creamy
The process to make American cheese was invented in Switzerland in 1911
While the process to make American cheese was invented in Switzerland in 1911, the history of cheese-making in the country goes back much further. In the 14th century, the Emmental region of Switzerland began manufacturing what would later be known as Swiss cheese. The unique taste and appearance of Swiss cheese were popularised by a writer through a series of novels on the Emmental dairy and cheese industry.
In the 15th century, the Catholic Church played a pivotal role in the development of Swiss cheese. The Church decided to relax fasting laws north of the Alps, allowing the consumption of dairy products during Lent and other church holidays. This decision boosted the popularity of Swiss cheese, which soon spread to Italy, French Flanders, the Nordic countries, and Britain.
As Swiss cheese gained popularity, Swiss cheesemakers began to establish operations abroad. In the 1880s, an agricultural crisis prompted a wave of Swiss cheesemakers to emigrate and set up large-scale cheese dairies in new lands. This diaspora of cheesemakers brought their craft to the United States and Canada in the 20th century, continuing into the 21st.
Amidst this rich history of Swiss cheese-making, a significant development occurred in 1911 when two Swiss food chemists, Walter Gerber and Fritz Stettler, invented the process to make American cheese. They created the world's first processed cheese by shredding Emmentaler cheese and heating it with sodium citrate, resulting in a firm, unified substance upon cooling. This innovation paved the way for Canadian-born James Lewis Kraft to perfect and patent the technique in the United States in 1916. Kraft's processed cheese, known for its soft texture, easy sliceability, and long shelf life, became a symbol of American progress during the industrial boom of the 1950s.
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The unique holes in Swiss cheese are created by adding gram-positive bacteria to the starter culture
Swiss cheese, also known as Emmental cheese, is a delicious variety of cheese with a rich, mouth-watering taste and a unique appearance due to its large holes. This cheese was first manufactured in the Emmental region of Switzerland in the 14th century. The people of Emmental kept the recipe a secret for a long time, and it was only in the early 1800s that larger quantities were produced and marketed outside the region.
The holes in Swiss cheese, also known as "eyes", are created by adding gram-positive bacteria to the starter culture. Specifically, three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). The addition of gram-positive bacteria introduces carbon dioxide bubbles, which slowly form the holes in the cheese.
During the late fermentation process, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms bubbles, which develop into the eyes of the Swiss cheese. The size of these holes varies, with larger holes indicating a more pronounced flavor due to the longer fermentation period.
In the past, cheese makers tried to avoid holes in their cheese, seeing them as imperfections. However, in modern times, the holes have become an identifier of Swiss cheese. The unique holes and sweet and nutty taste of Swiss cheese have contributed to its popularity worldwide. Today, Swiss cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland, with each region adapting the original recipe to suit local tastes and preferences.
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Swiss cheese is also known as Emmental cheese
The unique holes in Swiss cheese are created by adding gram-positive bacteria to the starter culture. The carbon dioxide bubbles created by the bacteria are responsible for the holes in the cheese. The bacteria also give the cheese its sweet and nutty taste. Swiss cheese is now available throughout the world, but the cheese made in Emmental is said to have an extra local flavour. The dairy farmers in Emmental are very particular about what they feed their cows as they know that the diet affects the final flavour of the cheese.
Emmental cheese is usually consumed cold, as chunks or slices, and is also used in a variety of dishes, particularly gratins and fondue. In 2014, Emmentaler AOC was named the World Champion cheese by the World Championship Cheese Contest. Despite its popularity, Swiss cheese did not catch on outside of Switzerland until the early 1800s when people from Emmental started making larger quantities that could be marketed outside the region.
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The Catholic Church played a key role in the development of Swiss cheese when it decided to loosen fasting laws
Swiss cheese, also known as Emmental cheese, was first manufactured in the Emmental region of Switzerland in the 14th century. The region was ideal for pastures, with its large rolling fields, and dairy cattle grazing. The unique taste and appearance of Emmental cheese were popularized by a writer through a series of novels on the Emmental dairy and cheese industry.
In the 15th century, the Catholic Church played a key role in the development of Swiss cheese. The church decided to loosen fasting laws in the regions north of the Alps, allowing the consumption of dairy products during Lent and church holidays. This decision increased the demand for Swiss cheese in Italy, French Flanders, the Nordic countries, and Britain. As a result, Swiss cheesemakers began to set up shops abroad, and Swiss cheese became even more popular over the years.
The opening of the Gotthard Pass in the 13th century and the emigration of young people from Switzerland also helped spread Swiss cheese-making techniques and products beyond the country's borders. Swiss cheesemakers emigrated to France, the United States, and Canada, where they set up large-scale cheese dairies and spread their traditional cheese-making skills.
Today, Swiss cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland. While the term "Swiss cheese" is used for any variety of cheese that resembles Emmental cheese, the recipes and names of authentic Swiss cheeses like Gruyère, Emmental, and Tilsiter are protected to assure consumers of their Swiss origin and strict standards.
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The flavour of 'Baby Swiss' cheese is buttery, nutty, and creamy
The flavour of Baby Swiss cheese is buttery, nutty, creamy, and mild. It is made from whole milk, which gives it a rich, buttery flavour. Baby Swiss cheese is also aged for a very short period of time, resulting in a milder flavour that is preferred by some consumers. The cheese was invented by Alfred Guggisberg, who settled in the Amish country of central Pennsylvania Doughty Valley in Charm, Ohio, in 1947. There, he worked with Amish farmers as a cheese maker and, by the 1960s, had developed a new style of cheese—Baby Swiss cheese. This cheese was patterned after the Emmentaler of his homeland, but was made with a richer milk to develop a milder flavour for the American palate.
Baby Swiss cheese is a type of Swiss cheese, which is a generic term for any variety of cheese that resembles Emmental cheese. Emmental cheese, also known as Emmentaler, was first manufactured in the Emmental region of Switzerland in the 14th century. The Swiss in this region kept the recipe a secret for a long time, and Swiss cheese did not catch on in the rest of the world until the early 1800s. The unique holes in Swiss cheese are created by adding gram-positive bacteria to the starter culture. The carbon dioxide bubbles created by the bacteria give Swiss cheese its holes. The bacteria are also responsible for the sweet and nutty taste of the cheese.
Swiss cheesemakers began emigrating to the United States and Canada in the 20th century and are still doing so today. In the US, the term 'Swiss cheese' is used to refer to any cheese with holes. In Switzerland, there is no 'Swiss cheese', but rather a wide range of Gruyere and Emmentaler-style cheeses. These cheeses can be divided into those with or without holes. The 'true' Swiss cheese is Emmentaler, which is made in Switzerland under an Appellation of Controlled Origin to ensure that the integrity of the cheese is maintained. However, the technique has been duplicated in numerous nations, leading to generic 'Swiss cheese' being sold in many countries.
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Frequently asked questions
Swiss cheese is a generic term used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. Swiss cheese has a rich, delicious, mouth-watering taste and comes with large holes known as "eyes".
The holes in Swiss cheese, or "eyes", are created by adding gram-positive bacteria to the starter culture. The carbon dioxide bubbles created by the bacteria are what give Swiss cheese its holes.
Swiss cheese, or Emmental cheese, was first manufactured in the West Central region of Switzerland in the 14th century. The Swiss in the Emmental region kept the recipe a secret for a long time, and Swiss cheese did not become popular outside of the region until the early 1800s.
Baby Swiss cheese is a variety of Swiss cheese that was developed in the 1960s by Alfred Guggisberg, a Swiss immigrant to the United States. Baby Swiss cheese is made with whole milk, resulting in a richer, buttery flavor. It is also much smaller and milder in flavor than traditional Swiss cheese.
In addition to Baby Swiss, there is also Lacy Swiss, which is made with low-fat milk. Other types of Swiss cheese include Gruyère and Tilsiter, which are famous throughout the world.
