Frederic Melton
Swiss cheese is a semi-soft cheese made from pasteurized cow's milk. It is known for its distinctive holes, known as eyes, and its mild, nut-like flavor. When cutting Swiss cheese, it is important to use the correct technique and tools. A wire cheese slicer, for example, can be used to cut slices of equal thickness directly from the block, while a blue-cheese cutter can create precise pieces. To grate semi-hard Swiss cheese, it is recommended to briefly freeze the cheese beforehand to achieve the ideal consistency.
| Characteristics | Values |
|---|---|
| Type | Semi-soft cheese |
| Ingredients | Pasteurized part-skim cow's milk, cheese cultures, salt, enzymes |
| Distinct features | Nut-like flavor, eyes (holes) |
| Awards | Second place in the U.S. Championship and the World Championship |
| Packaging | Cut into 3/4" cubes, packed in a 5-pound moisture and oxygen barrier film, two bags per case |
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What You'll Learn
Ingredients: pasteurised cow's milk, cheese culture, salt, enzymes
Swiss cheese is made from pasteurised cow's milk, cheese culture, salt, and enzymes. The first step in making cheese is to ripen the milk, converting the milk sugar into lactic acid. This process is controlled by cheese makers using starter cultures, which are combined single strains of bacteria isolated from specific cheese makers known for producing high-quality cheese. Cheese makers can use buttermilk or yogurt as a starter, but the culture mix may vary, and it is difficult to know how healthy it is. Using a healthy culture is important because, if the culture is not strong enough, rogue bacteria from the surrounding environment may outpopulate the culture, which can be unsafe for human health.
The milk used in cheese making can be raw or pasteurised. Raw milk can contain disease-causing pathogens, but pasteurisation kills these pathogens. Pasteurisation conditions have little impact on the casein structure and cause only limited whey protein denaturation. Thus, pasteurisation does not change the allergenicity of milk proteins.
Cheese cultures are bacterial cultures that are added to milk to produce lactic acid and give cheese its distinct flavour and texture. Cheese makers can use a variety of cultures to create different flavours and textures, such as the Cheddar Warp with a Kick. Mesophilic cultures are used to make cheese at temperatures below 102°F, while thermophilic cultures are used for temperatures between 104°F and 140°F.
Enzymes are another important ingredient in cheese making. Enzymes are catalysts that can be of animal, microbial, or vegetable origin. In the context of cheese making, enzymes act as coagulants, causing the milk to curdle and separate into solid curds and liquid whey. While some labels may specify the source of the enzymes, others may simply list "enzymes" without providing details on the specific source.
Salt is added to cheese to enhance flavour and act as a preservative. Salt helps to draw moisture out of the cheese, inhibiting the growth of bacteria and moulds that can cause spoilage.
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Texture: semi-soft, semi-hard, or hard
Swiss-type cheeses, also known as Alpine cheeses, are typically semi-hard or hard cheeses. Their origins lie in the Alps of Europe, where they were made in the summer months when cows grazed on high Alpine grasslands. The cheesemaking process at these high altitudes involved cutting the curd into small particles to facilitate whey expulsion, then cooking the curds at high temperatures and pressing them to expel excess moisture. This results in a lower moisture content, which contributes to the firmer texture of Swiss-type cheeses.
The firmness of Swiss-type cheeses ranges from semi-hard to hard, with a distinct character that sets them apart from other cheeses. Their texture is described as firm but still elastic, and when melted, they become gooey, slick, stretchy, and runny. This makes them versatile and suitable for various dishes, from sandwiches to cooked meals.
Semi-hard cheeses, including Swiss, are aged to achieve their characteristic texture. This process involves setting the cheese in wax rinds, which helps prevent unwanted mould and maintains the optimal moisture content. The ageing process gives semi-hard cheeses a relatively mild flavour, although some varieties of Swiss cheese can develop a sharper and more pungent flavour with extended ageing.
When it comes to cutting and grating Swiss cheese, the texture plays a crucial role. For semi-hard Swiss cheese, a double-handled knife is commonly used to cut the block of cheese in half or to create wedges. To grate semi-hard Swiss cheese, briefly placing it in the freezer can make it easier to work with, and using a coarse grater and grating in one direction will produce the best results.
Overall, the texture of Swiss-type cheeses, ranging from semi-hard to hard, is a defining characteristic that influences both their functional and sensory properties. Their firmness, elasticity, and melting behaviour contribute to their versatility in various culinary applications.
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Flavour: Middlefield mild swiss is known for its distinct nut-like flavour
Middlefield Swiss cheese, often regarded as the "King of Swiss Cheeses", is distinguished by its unique nut-like flavour. This mild Swiss variety has garnered numerous accolades, including second place in both the U.S. and World Championships. The cheese is crafted from pasteurised part-skim milk, cheese cultures, salt, and enzymes, resulting in a shiny, pale yellow exterior with prominent holes, also known as "eyes".
The flavour profile of Middlefield Swiss cheese is characterised by its subtle sweetness and nutty undertones, reminiscent of cashews. This distinct flavour, coupled with its smooth and creamy texture, has earned Middlefield Swiss cheese its prestigious reputation. The cheese undergoes a specific maturation process, taking place in vacuum-packed plastic wrapping, which prevents the formation of a rind and facilitates mass production.
The nutty flavour of Middlefield Swiss cheese is a defining characteristic that sets it apart from other varieties. This flavour is attributed to the specific combination of ingredients and the cheese-making process employed in its production. The cheese is made from pasteurised milk, which is then combined with cheese cultures, salt, and enzymes, undergoing a precise maturation process to develop its unique flavour and texture.
The mild Swiss cheese variety is known for its delicate and subtle flavours, in contrast to more robust and mature cheeses. The sweetness of Middlefield Swiss cheese is balanced by the nutty notes, creating a complex yet harmonious flavour profile. The cheese's smooth and creamy mouthfeel further enhances its overall appeal, making it a favourite among cheese enthusiasts and connoisseurs alike.
Middlefield Swiss cheese's distinct nut-like flavour has become a hallmark of its quality and authenticity. This flavour profile has been meticulously crafted by cheesemakers, who have perfected the art of combining ingredients and techniques to create a truly exceptional cheese. The recognition and awards received by Middlefield Swiss cheese attest to its exceptional flavour and texture, solidifying its place as one of the premier Swiss cheeses available.
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Cutting: use a wire cheese slicer for full-length slices
A wire cheese slicer is a handy tool for cutting full-length slices of Swiss cheese. It is a "T"-shaped tool with an adjustable roller that sets the slice thickness. To use it effectively, follow these steps:
- Ensure that your wire cheese slicer is securely installed and cannot slip. It is important to have a stable base to work with.
- Place the block of Swiss cheese in front of you. Identify the angle at which you want to cut the cheese and position the wire cheese slicer at that angle. Consistency in the angle will result in slices of equal thickness.
- Hold the wire cheese slicer firmly and apply pressure with the support of your body weight to cut through the cheese. Use your arm and body weight to apply even pressure as you pull the wire through the cheese.
- To cut full-length slices, maintain a steady and smooth motion as you pull the wire through the cheese. Keep the wire at the same angle and height throughout the cutting process.
- Once you have reached the end of the cheese block, slowly release the pressure and lift the wire cheese slicer upwards to separate the slice.
- Repeat the process for additional slices, always ensuring that the wire is taut and secure before cutting.
With practice, you will be able to cut perfect full-length slices of Swiss cheese using a wire cheese slicer. Remember to adjust the roller to your desired slice thickness and maintain a consistent angle for the best results.
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Grating: briefly freeze the cheese, then grate in one direction
Grating semi-hard Swiss cheese can be made easier by placing it in the freezer for a short period. After 30 minutes, the cheese will have a firmer consistency that is easier to grate. It is important not to leave the cheese in the freezer for too long, as fully frozen cheese will be impossible to grate.
To grate the cheese, use a coarse grater and grate in one direction only. This will prevent the holes of the grater from becoming smeared with cheese. A rotary cheese grater is a good option, as it can grate all parts of the cheese, even small pieces. However, it can only accommodate small to medium-sized pieces of cheese.
To avoid making a mess, place a large piece of parchment paper under the grater to catch the shredded cheese. This provides a safe, flat surface and eliminates the need for a bowl or plate, which can be unstable.
For harder cheeses, such as Parmesan or Grana Padano, introduce moisture by wrapping the block in a damp cheesecloth or paper towel. Then, place it in a zip-top bag and store it in a high-humidity compartment of your refrigerator. This will make the cheese softer and easier to grate.
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