Kamil Perry
Swiss cheese is made from fresh milk delivered daily to dairies from farms within a 20km radius. The milk is combined with bacteria and heated to form curds, which are soaked in brine. During this process, the bacteria release carbon dioxide, creating the holes, or eyes, that Swiss cheese is famous for. Swiss cheese is typically made at a warm temperature of around 70 degrees Fahrenheit, and it takes about four weeks for the eyes to form. The cheese is then heated and cooled multiple times and aged for two months before being sold.
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What You'll Learn
- Swiss cheese is made from fresh milk delivered daily from farms within 20km of the dairy
- Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus, and Propionibacterium
- The bacteria release carbon dioxide, which creates the holes, or 'eyes', in the cheese
- Swiss cheese is made at a warm temperature of around 70 degrees Fahrenheit, which is why the bacteria can grow and create the holes
- The rind of Swiss cheese is edible and contributes to its flavour
Swiss cheese is made from fresh milk delivered daily from farms within 20km of the dairy
Swiss cheese is made from fresh milk delivered daily to dairies from farms within a 20km radius. This proximity ensures maximum freshness and makes the process environmentally friendly. The milk is combined with bacteria to create solid curds and liquid whey. The whey is drained off, while the curds are soaked in brine, absorbing salt and releasing water. The bacteria in the cheese release carbon dioxide, creating the distinctive holes or "eyes" that make Swiss cheese famous. The cheese is then heated and cooled multiple times and aged for two months before being sold.
The traditional varieties of Swiss cheese, such as Emmentaler, Le Gruyère, and Appenzeller, are still produced in small village dairies, following recipes handed down through generations. These cheeses are made with milk from farms within the same region, contributing to the unique character of the final product. Swiss cheese is a natural product, containing no artificial additives or genetically modified substances, and the rind is safe to eat.
The process of making Swiss cheese has been refined over centuries, resulting in a product of indisputable quality and authenticity. It takes around 10 litres of fresh milk to make 1kg of cheese, and over 40% of Swiss milk is made into high-quality Swiss cheese. The country produces over 700 varieties of cheese, ranging from extra-hard to soft, each with its own unique flavour, shape, nutritional value, and texture.
Swiss cheese gets its yellow colour and medium-hard texture from the type of milk and bacteria used, as well as the production process. While Swiss cheese is now produced in many countries, the original Swiss cheese from Switzerland is made with raw milk, giving it a unique flavour and texture. The term "Swiss cheese" has become generic, referring to any variety of cheese that resembles the traditional Swiss Emmental, with its distinctive holes and nutty, sweet flavour.
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Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus, and Propionibacterium
Swiss cheese is made from fresh milk delivered daily to dairies from farms within a 20km radius. The milk is combined with bacteria and heated to form curds, which are soaked in brine. During this process, the bacteria release carbon dioxide, creating the holes, or "eyes", that Swiss cheese is famous for.
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). These bacteria are added to the milk, causing it to change into a combination of solid curds and liquid whey. The whey is drained off, while the curds are soaked in brine, absorbing salt and releasing water.
In the late stages of cheese 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 bubbles that develop into eyes. The acetate and propionic acid give Swiss cheese its nutty and sweet flavour.
The formation of eyes in Swiss cheese can also be influenced by factors such as particulate matter. A hypothesis proposed by Swiss researchers in 2015 suggested that the elimination of debris such as hay dust in the milk through modern sanitation practices may have contributed to the reduced hole size in Swiss cheeses.
The traditional varieties of Swiss cheese, such as Emmentaler AOP, Le Gruyère AOP, and Appenzeller, are still produced in small village dairies, following recipes handed down through generations.
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The bacteria release carbon dioxide, which creates the holes, or 'eyes', in the cheese
Swiss cheese is made from fresh milk delivered daily to dairies from farms within a 20km radius. The milk is combined with bacteria and heated to form curds. These curds are soaked in brine, a solution of salt and water, and the cheese absorbs the salt and releases water. The bacteria then expand and release carbon dioxide, which creates the holes, or "eyes", in the cheese. The cheese is heated and cooled multiple times throughout the process.
The "eyes" in Swiss cheese are created by the carbon dioxide gas released by the bacteria during the cheese production process. Specifically, the propionibacteria consume the lactic acid excreted by the other bacteria and release carbon dioxide gas, which slowly forms bubbles that develop into the "eyes". These holes are a distinctive feature of Swiss cheese and contribute to its unique texture and flavour.
The formation of the "eyes" in Swiss cheese can be explained by the warm temperature at which it is made, around 70 degrees Fahrenheit. As the bacteria grow, they emit gases, including carbon dioxide, which create round openings in the soft and malleable cheese. When the cheese is cooled to around 40 degrees Fahrenheit, these holes remain in place, creating the "eyes". It takes about four weeks at 70 degrees Fahrenheit for the "eyes" to form, and the entire process of making Swiss cheese takes about six weeks.
The size and presence of "eyes" in Swiss cheese can vary depending on the production process and the type of bacteria used. In most cases, cheesemakers try to prevent the formation of gas in their cheeses, especially in harder varieties, as it can lead to unsightly crevices, cracks, and splits. However, in Swiss cheese, the presence of "eyes" is desirable and contributes to its unique characteristics.
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Swiss cheese is made at a warm temperature of around 70 degrees Fahrenheit, which is why the bacteria can grow and create the holes
Swiss cheese is a beloved dairy product with a unique appearance and flavour. The holes in Swiss cheese, known as "eyes", are a defining characteristic of this variety of cheese. But what exactly causes these holes to form?
The formation of the holes in Swiss cheese can be attributed to the presence and activity of bacteria during the cheese-making process. Swiss cheese is made at a warm temperature of around 70 degrees Fahrenheit, creating an ideal environment for bacterial growth. At this temperature, the cheese becomes soft and malleable, allowing the bacteria to grow and release gases.
The bacteria responsible for the eyes in Swiss cheese include Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). These bacteria work in tandem with the cheese base, which is typically made from cow's milk. The bacteria feed on the milk and produce lactic acid as a byproduct.
During the later stages of cheese production, the propionibacteria consume the lactic acid produced by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide gas forms tiny bubbles within the soft cheese matrix. As the cheese cools, these bubbles become trapped, creating the eyes. The cheese is then aged, allowing the flavours to develop and the texture to mature.
The warm temperature of around 70 degrees Fahrenheit is crucial for the growth of bacteria and the subsequent formation of the holes. It provides the optimal environment for the bacteria to proliferate and perform their functions. This temperature range also influences the softness and malleability of the cheese, making it more susceptible to the formation of holes.
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The rind of Swiss cheese is edible and contributes to its flavour
Swiss cheese is made from fresh milk delivered daily to dairies from farms within a 20km radius. The milk is combined with bacteria and heated to form curds, which are soaked in brine. The bacteria release carbon dioxide, which creates the holes, or "eyes", that Swiss cheese is famous for. The cheese is then heated and cooled multiple times and left to age for two months.
The term "Swiss cheese" is used to describe any variety of cheese that resembles Emmental, a medium-hard cheese that originated in 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. The United States Department of Agriculture uses the terms "Swiss cheese" and "Emmentaler cheese" interchangeably.
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). These bacteria create chemical reactions that cause the milk to change into a combination of solid curds and liquid whey. The whey is generally drained off, while the curds are further processed to create the final cheese product.
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Frequently asked questions
Swiss cheese is made from fresh milk delivered daily to dairies from farms within a 20km radius. The milk is combined with bacteria to create chemical reactions that cause it to change into a combination of solid "curds" and liquid "whey." The whey is drained off, and the curds are soaked in brine, a salt and water solution. The cheese is then heated and cooled multiple times throughout the process.
Swiss cheese is typically made from cow's milk. However, it can also be made from the milk of goats, sheep, camels, water buffalo, and even moose.
The holes in Swiss cheese are called "eyes." When the holes don't appear in a batch, cheesemakers say the cheese is "blind."
The holes in Swiss cheese are caused by the bacteria used in the production process. As the bacteria grow, they emit gases that create round openings. The cheese is then cooled, and the holes remain in place.
