Kamil Perry
Swiss cheese is a term used to refer to any variety of cheese that resembles Emmental, a medium-hard cheese that originated in Switzerland. Swiss cheese is characterised by its yellow colour and holes, known as eyes. The term is generic and does not imply that the cheese is made in Switzerland, as Swiss-style cheeses are now produced in many countries, including the US, Finland, Estonia, and Ireland. Switzerland itself produces over 500 varieties of cheese each year, including Raclette du Valais, which is best known for the famous melted cheese dish of the same name.
| Characteristics | Values |
|---|---|
| Number of varieties | 500+ |
| Common types | Emmental, Baby Swiss, Lacy Swiss, Comte, Raclette, Tete de Moine, Jarlsberg, Raclette du Valais AOP, Sbrinz |
| Production location | Switzerland, United States, Finland, Estonia, Ireland, India |
| Production quantity in the US | 330 million pounds |
| Production techniques | Three types of bacteria are used: Streptococcus thermophilus, Lactobacillus, and Propionibacterium |
| Appearance | Yellow, medium-hard cheese with holes ("eyes") |
| Flavour | Sweet, nutty, fruity, buttery, creamy, tangy |
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What You'll Learn
- Emmental: a medium-hard cheese with holes known as eyes
- Baby Swiss: a mild, creamy cheese made from whole cow's milk
- Raclette: a nutty, fruity cheese made from cow's milk, often grilled
- Jarlsberg: a buttery, slightly sweet cheese from Norway
- Tete de Moine: a sweet and tangy cheese with hints of nuts and wood
Emmental: a medium-hard cheese with holes known as eyes
Emmental, a medium-hard cheese with holes known as "eyes", is what most people refer to as Swiss cheese. It is classified as a Swiss-type or Alpine cheese. The term "Swiss cheese" is generic and does not imply that the cheese is made in Switzerland. In fact, Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
Emmental is named after the Emme Valley in the German-speaking canton of Bern in Switzerland, where it originated. It is a yellow cheese with a strong, fruity flavour and a mature woody finish. The French variety has a slightly stronger taste. Emmental has a distinct appearance, with the blocks or rounds of cheese riddled with holes known as "eyes". Cheese without these holes is called "blind".
The holes in Swiss cheese are caused by the bacteria used in its production. In the later stages of cheesemaking, propionibacteria consume the lactic acid excreted by other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the bubbles that slowly develop into the "eyes". The acetate and propionic acid are responsible for the nutty and sweet flavour of Swiss cheese.
Emmentaler is offered in eight different expressions of ripeness, ranging from a minimum of four months to more than 14 months. Longer-aged wheels have a more intense flavour and a lactic tang, making them ideal for melting into fondue or topping grilled meats. Emmental is also a popular choice for snacks and salads, and it goes well with fruits like apples and pears, as well as rye, pumpernickel, and sourdough breads.
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Baby Swiss: a mild, creamy cheese made from whole cow's milk
The term "Swiss cheese" is used to refer to any variety of cheese that resembles Emmental, a medium-hard cheese that originated in the Emmental region of 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.
One variety of Swiss cheese is Baby Swiss, which is an American Swiss cheese known for its pale yellow colour, soft and silky texture, and small holes, or "eyes". It is made from whole cow's milk, giving it a mild, buttery, creamy, and slightly sweet flavour. Baby Swiss is an excellent melting cheese and is often used in egg dishes such as omelettes, frittatas, and quiches. It pairs well with fruity red wines such as Beaujolais, Merlot, Syrah, or Shiraz.
Baby Swiss is produced using three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). In the later stages of production, the Propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the bubbles that create the characteristic eyes in the cheese, while the acetate and propionic acid contribute to its nutty and sweet flavour profile.
Switzerland has a rich history of cheesemaking, dating back to around 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved, leading to the creation of many renowned hard cheeses. Today, there are over 500 varieties of cheese made in Switzerland each year, showcasing the country's expertise and innovation in the art of cheesemaking.
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Raclette: a nutty, fruity cheese made from cow's milk, often grilled
Raclette is a traditional Swiss cheese made from cow's milk. It is often heated or grilled, which intensifies its full, nutty and slightly fruity flavour. Raclette du Valais AOP, made in the canton of Valais, is used to make the famous melted cheese dish of the same name. The name 'raclette' comes from the French verb 'racler', meaning 'to scrape'. The dish involves melting half-wheels of cheese over a fire, then scraping the hot cheese over boiled potatoes, charcuterie, and bread. Raclette is best known for its use in this dish, which has been served since the 16th century.
Raclette is a semi-firm, dense cheese with a rich, nutty and fruity aroma. Grilling the cheese gives the rind a crunchy texture and a savoury flavour. Raclette is made from the rich summer milk of cows that graze on the diverse flora and grass of the Swiss Alps, giving the milk a subtly grassy flavour with a milky, tangy finish. Each 13-pound wheel is aged for three months in maturation cellers.
Raclette is just one of over 500 varieties of cheese made in Switzerland each year. Swiss cheesemaking dates back to around 2500 BC when dairy farming was first introduced to the region. Swiss cheeses are typically hard cheeses, with the introduction of rennet in the 15th century leading to the creation of many of the hard cheeses the country is renowned for.
Swiss cheese is a term used for any variety of cheese that resembles Emmental, a medium-hard cheese that originated in the Emmental region of Switzerland. It is classified as a Swiss-type or Alpine cheese. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. It is characterised by its yellow colour and the holes, known as "eyes", that are formed during production by the carbon dioxide released by bacteria. "Blind" cheese is the term used for Swiss cheese without eyes.
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Jarlsberg: a buttery, slightly sweet cheese from Norway
The term "Swiss cheese" is used to refer to any variety of cheese that resembles Emmental, a medium-hard cheese that originated in the Emmental region of Switzerland. Swiss cheese is characterised by its yellow colour and the holes, or "eyes", that are formed in the cheese blocks or rounds. While Swiss cheese can refer to cheese produced in Switzerland, the term is generic and does not necessarily imply that the cheese in question is of Swiss origin. Swiss cheese is now produced in several countries, including the United States, Finland, Estonia, and Ireland.
Jarlsberg, a cheese from Norway, is often used as a substitute for Emmental. It is made from full-cream cow's milk and has a rich, buttery, milky, and slightly sweet flavour. Jarlsberg has a similar appearance to Emmental, with round holes riddling the cheese blocks. Jarlsberg is a versatile cheese that can be enjoyed in a variety of dishes or on its own as a snack. It pairs well with fruits such as apples and pears, as well as breads like rye, pumpernickel, and sourdough. The cheese's mild, buttery, and creamy texture makes it an excellent melting cheese for dishes such as omelettes, frittatas, and quiches. Jarlsberg can also be melted into a fondue or used as a topping for grilled meats. Its rich and slightly sweet flavour adds a delicious touch to sandwiches, burgers, or melted on top of soups.
In terms of wine pairings, Jarlsberg goes well with fruity red wines such as Beaujolais, Merlot, Syrah, or Shiraz. For those who prefer white wine, a crisp and dry variety such as a Pinot Grigio or a slightly sweeter Riesling can complement the cheese's buttery and mild flavour. When serving Jarlsberg, it is recommended to allow the cheese to come to room temperature to fully appreciate its flavour and texture.
Jarlsberg is a popular choice for those seeking a milder alternative to Emmental or Swiss cheese. Its versatility in cooking and melting capabilities makes it a favourite for grilled cheese sandwiches, fondues, and other melted cheese dishes. The cheese's mild flavour and creamy texture also make it a good option for those who are not fond of stronger-tasting cheeses. For those looking to explore new cheeses, Jarlsberg is a delightful option to consider, offering a buttery and slightly sweet taste of Norway.
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Tete de Moine: a sweet and tangy cheese with hints of nuts and wood
Swiss cheese generally refers to any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. However, there are several other types of Swiss cheese, including Tete de Moine, a sweet and tangy cheese with hints of nuts and wood.
Tete de Moine, or "monk's head" in English, is a Swiss cheese that originated eight centuries ago in the Jura Mountains. It was first created by monks at the Bellelay Abbey, who shared the recipe with local farmers. Unlike most other mountain gourmet cheeses, which tend to be very large, Tete de Moine is made in small cylindrical drums. The rind may be smooth and slightly greasy, or rough and brown in colour. The paste is firm and creamy, with a straw-yellow colour that tends to darken as the cheese ages. The older the cheese, the stronger its aroma, which can include hints of roasted nuts and wine.
Tete de Moine has a strong, sweet, and tangy flavour with notes of musty wood and nuts. It is made from raw cow's milk and has a dense texture. The cheese is traditionally served in thin curls, achieved by using a cheese curler or girolle, a machine invented by the monks themselves. The curls expose a bald spot on the top of the cheese and create a frilly appearance.
Tete de Moine is considered one of the stronger Swiss cheeses and pairs well with fresh or dried fruits or hearty dessert wines. It can also be served on a spinach salad with bacon, Granny Smith apples, and Marcona almonds.
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Frequently asked questions
Swiss cheese is a term used for any variety of cheese that resembles Emmental cheese, which originated in Switzerland. It is a yellow, medium-hard cheese with a nutty and sweet flavour.
Some examples of Swiss cheese include Raclette du Valais AOP, Emmentaler, and Sbrinz. Raclette du Valais AOP is made in the Swiss Alps and is known for its rich, nutty flavour. Emmentaler is offered in eight different expressions of ripeness and has a nutty and buttery flavour. Sbrinz is one of Europe's oldest cheeses and is made in central Switzerland from raw Swiss Brown cow's milk.
The holes in Swiss cheese, known as "'eyes", are formed during the late stage of cheese production when propionibacteria consume the lactic acid excreted by other bacteria and release carbon dioxide gas, which slowly forms bubbles that develop into holes.
