Bushra Griffith
Swiss cheese is categorised into several types, including extra-hard, hard, semi-hard, soft, cream cheese, cheese spread, and melted cheese. Semi-hard cheeses are firm in texture but not as dry and crumbly as hard cheeses. They are easy to slice thinly and have a moisture content between 45-50% of their dry weight. Examples of semi-hard Swiss cheeses include Raclette Suisse, Raclette du Valais AOP, Appenzeller, and Vacherin Fribourgeois AOP. These cheeses are made from either pasteurised or raw milk and are matured for 3 to 6 months. They are highly valued in Swiss cuisine and are used in both cold and warm dishes, including fondue and raclette.
| Characteristics | Values |
|---|---|
| Firmness | Semi-hard cheeses are firm but not dry and crumbly like hard cheese. |
| Moisture Content | Semi-hard cheeses have a moisture content of 45-50% of their dry weight. |
| Flavor | Swiss cheese has a mild, sweet, nutty flavor and is not sharp. |
| Appearance | Swiss cheese is shiny and pale yellow and may have holes called "eyes". |
| Rind | Swiss cheese is made without forming a rind. |
| Texture | Swiss cheese has a firm but elastic texture. |
| Fat Content | Semi-hard cheeses have a fat content of 30-45% FDM. |
| Production | Swiss cheese is cooked using thermophilic lactic fermentation starters and pressed to expel excess moisture. |
| Aging | Semi-hard cheeses mature for 3-6 months. |
| Examples | Raclette du Valais AOP, Appenzeller, Emmentaler, Tête de Moine AOP, Vacherin Fribourgeois AOP, and more. |
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What You'll Learn
Semi-hard Swiss cheese texture and taste
Swiss cheese is categorised into different types, including semi-hard cheese. Semi-hard cheeses are firm in texture but not as dry and crumbly as hard cheese. They are easy to slice thinly and have a moisture content of between 45% and 50% of their dry weight. The firmness of cheese is mainly a result of two factors: its age and moisture content. Cheeses with a low moisture content tend to be semi-hard, such as Gouda, Emmental, and Gruyère.
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character whose origins lie in the Alps of Europe. They are traditionally made in large rounds or "wheels" with a hard rind, providing longevity to their shelf life. Swiss-style semi-hard cheeses include Raclette du Valais AOP, Appenzeller, and Vacherin Fribourgeois AOP. Raclette du Valais AOP is often used for cooking but can also be consumed on its own. For an authentic experience, enjoy it with roasted chestnuts, cold meats, and a glass of the local Valais wine, Fendant.
Vacherin Fribourgeois AOP is ideal for use in fondue, while other Swiss semi-hard cheeses stand out due to their particular shapes or the way they are sliced, such as rosettes with Tête de Moine AOP. When wrapped up properly and stored in a cool place, semi-hard cheeses last for around two weeks. They are highly valued in cold and warm dishes.
Swiss cheese is characterised by its shiny, pale yellow colour and a firmer texture compared to Baby Swiss. The flavour is mild, sweet, and nutty, with a savoury but not sharp taste. Swiss cheese may have distinctive holes, known as "eyes"; cheeses without these holes are called "blind". Generally, larger eyes indicate a more pronounced flavour. Swiss cheese is made without forming a rind and pairs well with fruits like apples, pears, and grapes, as well as thinly sliced prosciutto and salami.
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Examples of semi-hard Swiss cheese
Swiss cheese is categorised into different types, including semi-hard cheese. Semi-hard cheeses are firm in texture, but not as dry and crumbly as hard cheese. They are easy to slice thinly and are highly valued in cold and warm dishes. Some varieties are ideal for use in fondue or raclette, while others stand out due to their particular shapes or the way they are sliced. When wrapped and stored in a cool place, they last for around two weeks.
- Raclette Suisse
- Raclette du Valais
- Appenzeller
- Tilsiter
- Tête de Moine
- Vacherin Fribourgeois
- Bündner Bergkäse
- Mutschli
- Emmental
- Gruyère
Some semi-hard cheeses from other countries include Cheddar, Colby, Monterey Jack, and Kashkaval.
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How is semi-hard Swiss cheese made?
Swiss cheese is categorised into different types, including semi-hard cheese. Semi-hard cheeses are firm in texture, but not as dry and crumbly as hard cheese. They are easy to slice thinly. Examples of semi-hard Swiss cheeses include Raclette Suisse®, Raclette du Valais AOP, Appenzeller®, Tilsiter, Tête de Moine AOP, Vacherin Fribourgeois AOP, Bündner Bergkäse, Mutschli, and Le Gruyère AOP.
The firmness of a cheese is mainly a result of two factors: its age and moisture content. Cheeses with a low moisture content tend to be semi-hard, such as Gouda, Emmental, and Gruyère. Semi-hard Swiss cheeses are made from either pasteurised milk or raw milk and mature for 3 to 6 months.
Technically, Swiss-type cheeses are "cooked", meaning they are 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" (fromages à pâte pressée cuite in French). Most varieties have few to no holes, or "eyes", and those that do have holes tend to be much smaller than the large holes found in some Emmental or its imitations.
The distinct character of Swiss-type cheeses arose from the requirements of cheese made in the summer on high Alpine grasslands (alpage in French) and then transported with the cows down to the valleys in the autumn or winter in the historic culture of Alpine transhumance. Traditionally, the cheeses were made in large rounds or "wheels" with a hard rind to provide longevity to the shelf life. The best-known Swiss cheeses, including semi-hard varieties, are made from cow's milk.
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The history of Swiss cheese
Swiss cheese, or Emmental cheese, was first manufactured in the Emmental area of West Central Switzerland as early as the 14th century. The region's large rolling fields were ideal for dairy cattle grazing, and local farmers used milk from their cows to make cheese. Over time, cheese became synonymous with Emmental, and its incredible taste and unique appearance were popularized by a writer through a series of novels on the Emmental dairy and cheese industry.
In the early 1800s, the people of Emmental began making larger quantities of cheese, which they could market outside of the region. This led to the development of many dairies in Emmental, resulting in the large-scale production of cheese. Today, Swiss cheese is available worldwide, but the local flavour of Emmental remains distinct due to the specific diets of the cows that graze on natural herbs in the summers.
Swiss cheese is categorised into various types, including extra-hard, hard, semi-hard, soft, cream, and melting cheese. Semi-hard cheeses, such as Raclette Suisse®, Raclette du Valais AOP, Appenzeller®, and Emmental, have a firm texture but are not as dry and crumbly as hard cheeses. They are highly valued in cold and warm dishes and are known for their distinctive "eyes" or holes. These holes are formed by carbon dioxide bubbles created by bacteria during the late stages of cheese production. The bacteria also give Swiss cheese its nutty and sweet flavour.
The larger the eyes in Swiss cheese, the more pronounced its flavour due to the longer fermentation period. However, cheese with large holes does not slice well, and U.S. industry regulators have reduced the minimum eye size for Swiss cheese to receive the Grade A stamp. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland, and has become a staple in various recipes, such as Cuban sandwiches, fondue, and chicken Cordon Bleu.
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Semi-hard Swiss cheese vs other types of Swiss cheese
Swiss cheese is categorised into several types, including extra-hard, hard, semi-hard, soft, cream, spread, and melted cheese. Each type has distinct characteristics, including different fat and water content, production methods, maturation, and storage. Semi-hard Swiss cheese, in particular, is valued for its use in cold and warm dishes, such as fondue and raclette.
Semi-hard cheeses, in general, are firm in texture but not as dry and crumbly as hard cheese. They are easy to slice thinly and have a moisture content between 45-50% of their dry weight. Examples of semi-hard cheeses include Cheddar, Gouda, Emmental, and Gruyère. Swiss cheeses that are semi-hard include Raclette du Valais AOP, Appenzeller, Vacherin Fribourgeois AOP, and Tête de Moine AOP. These cheeses are made from either pasteurised or raw milk and mature for 3 to 6 months.
Hard cheeses, on the other hand, are packed tightly into forms (usually wheels) and aged for months or years, resulting in a much lower moisture content. Examples of hard Swiss cheeses include Sbrinz AOP, which is an extra-hard cheese made from full-fat cow's milk and aged for 18 months to 3 years. Hard Swiss cheeses are used in a variety of dishes, both cold and warm, such as slicing, grating, fondue, or baking.
Soft Swiss cheeses, in contrast, have a higher water content of around 50% and a very short maturation period of a few weeks. They are generally made using pasteurised milk and include varieties such as Tomme Vaudoise and Swiss brie. Cream cheeses, another type of Swiss cheese, are rindless and non-matured, ready to eat immediately after production. Examples include quark, cottage cheese, mozzarella, and cream cheese.
Overall, semi-hard Swiss cheeses occupy a middle ground in terms of texture and moisture content when compared to other types of Swiss cheese. They are valued for their versatility in various dishes and their unique characteristics, contributing to their popularity in Swiss cuisine and beyond.
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Frequently asked questions
Semi-hard Swiss cheese is a type of cheese that is firm in texture, but not as dry and crumbly as hard cheese. It is made from either pasteurised milk or raw milk and matures in 3 to 6 months.
Some examples of semi-hard Swiss cheeses include Raclette du Valais AOP, Appenzeller, Emmental, and Gruyère.
Semi-hard Swiss cheese is different from other types of cheese in terms of its moisture content and firmness. It has a lower moisture content than soft cheese but a higher moisture content than hard cheese.
Semi-hard Swiss cheese has a nutty, milky, and tangy flavour profile. It is not overly salty or sharp in flavour, with deeper flavours of hazelnuts and brown butter coming through.
Swiss-type cheeses, including semi-hard varieties, are "cooked" cheeses made using thermophilic lactic fermentation starters. The curd is incubated at a high temperature of 45°C or more and then pressed to expel excess moisture, resulting in a dense texture.
