Randy Chandler
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. It is classified as a Swiss-type or Alpine cheese, and is typically made from cow's milk. However, in a surprising twist, a farmer in the Netherlands has created a Swiss-style cheese made from pig's milk, which he plans to sell for over $1,600 per pound. This cheese, aptly named Piggy Palace, is produced using milk from free-range pigs and has a chalky texture and slightly salty taste.
| Characteristics | Values |
|---|---|
| Name of Cheese | Piggy Palace Cheese |
| Producer | Erik Stegink |
| Location | The Netherlands |
| Price | Over $1,600 for a pound |
| Texture | Chalky |
| Taste | Salty |
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What You'll Learn
Swiss cheese is not made of pig, but cow's milk
Swiss cheese is not made from pig, but from cow's milk. The term "Swiss cheese" is a generic term used for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. It is classified as a Swiss-type or Alpine cheese. Swiss-type cheeses are typically made using thermophilic lactic fermentation starters, with the curd incubated at a high temperature of 45°C or more. This process, along with pressing, helps to expel excess moisture, resulting in a firm yet elastic texture.
While Swiss cheese is not made from pig, pigs have played an indirect role in its production. In traditional cheese-making, after the milk is thickened and stirred, the mixture is separated into curds and whey. The whey, which is the liquid portion, is often drained off and used as pig feed. This step is crucial in the production of Swiss cheese, as it helps remove excess moisture and contributes to the final texture and flavour of the cheese.
Gruyère, a type of Swiss cheese, is made from raw cow's milk. The process involves skimming evening milk and letting it settle overnight before mixing it with full-fat milk collected in the morning. Over 100 gallons of milk are needed to create an 80-pound wheel of Gruyère. This cheese is then immersed in a saltwater brine bath to initiate the maturation process, followed by ageing in cellars for several months to develop its full flavour.
Other well-known Swiss cheeses include Emmental, known for its distinctive holes or "eyes," and Appenzeller, which is made in the Appenzellerland region of northeast Switzerland. These cheeses are also made from cow's milk and undergo similar processes of maturation and ageing to develop their unique flavours and textures. In summary, while pigs may be associated with the cheese-making process, Swiss cheese itself is crafted from cow's milk through a combination of traditional and modern techniques, resulting in the beloved Swiss-style cheeses enjoyed around the world.
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Swiss cheese is a generic term for Emmental cheese
Emmental cheese is usually consumed cold, in chunks or slices, and is also used in various dishes, such as gratins and fondue. It has a savoury but mild, slightly buttery, and even fruity taste. It is known for its distinctive holes, known as "eyes", though cheese without these holes is known as "blind". The eyes are formed by the carbon dioxide released by propionibacteria during the late stages of cheese production. The larger the eyes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives the bacteria more time to act.
American Swiss is another variety of Swiss cheese, developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company. It has a nutty flavour and is the most popular type of Swiss cheese in the United States. It is more pale and shiny than Emmental and does not produce a rind. Baby Swiss and Lacy Swiss are two other varieties of American Swiss cheeses, both made with small holes and a mild flavour. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk.
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Swiss-type cheeses are cooked at high temperatures
Swiss-type cheeses, also known as Alpine cheeses, are hard or semi-hard cheeses that originated in the Alps of Europe. They are now produced and enjoyed in most parts of the world that make cheese. Swiss-type cheeses are cooked at high temperatures, specifically at 45°C or more, and are made using thermophilic lactic fermentation starters. This process involves incubating the curd at a high temperature, which is then followed by pressing to expel excess moisture. Due to this, Swiss-type cheeses are also referred to as "cooked-pressed cheeses".
The process of making Swiss-type cheeses reflects the historical culture of Alpine transhumance, where cheese was made during the summer months on high Alpine grasslands. The cows grazed on these slopes during the summer and were then transported to the valleys in the autumn, along with the cheese that had been produced. The distinct character of Swiss-type cheeses arose from the requirements of this seasonal production.
The Alpine process of cheesemaking introduced several innovations. Firstly, the curd was cut into small particles to facilitate whey expulsion, which is now done using a "cheese harp", a set of metal wires. The second innovation was cooking the curds at high temperatures and then pressing them, reducing the moisture content. This low-moisture characteristic of Swiss-type cheeses contributes to their firm yet elastic texture.
The third innovation was the encouragement of holes, or "eyes", in the cheese. These holes are formed due to the production of gases, including carbon dioxide, by particular bacteria, specifically Propionibacterium freudenreichii subspecies shermanii. While large holes were initially considered a fault, 19th-century makers of Emmental began to embrace them as a unique feature, leading to their widespread association with Swiss-type cheeses today.
Overall, the high-temperature cooking process, along with the specific bacteria and production methods involved, contributes to the distinct characteristics of Swiss-type cheeses, including their texture, flavour, and appearance.
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Swiss cheese is produced in many countries
Swiss-type cheeses are "cooked", meaning they are made using thermophilic lactic fermentation starters, with the curd incubated at a high temperature of 45°C or more. They are later pressed to expel excess moisture and are also described as "cooked pressed cheeses". Most varieties have few or no holes, known as "eyes", and the cheese without eyes is known as "blind". The general characteristics of Swiss-type cheeses are a firm but elastic texture and a nutty, buttery, and sweet flavour.
In the United States, Swiss cheese is often made with pasteurized or part-skim milk, while the original Swiss cheese from Switzerland is made with raw milk. The United States Department of Agriculture (USDA) uses the terms Swiss cheese and Emmentaler cheese interchangeably. Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses, both with small holes and a mild flavour. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk. The typical annual production of Swiss cheese in the United States is approximately 330 million pounds (150 kt).
In Australia, both the terms Swiss cheese and Emmentaler cheese are used, along with Swiss-style cheese in some cases. Swiss cheese is also produced in Finland, Estonia, and Ireland, and the term is sometimes used in India, although it is often referred to as Emmental. Switzerland itself produces around 200,000 tonnes of cheese, a third of which is exported, mainly to other European countries, especially Germany.
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Swiss cheese is also known as Alpine cheese
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, 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 their shelf life.
Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp.), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). In a late stage 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 slowly forms the bubbles that develop the "eyes", the holes in Swiss cheese. The acetate and propionic acid give Swiss its nutty and sweet flavor.
The best-known Swiss-type cheeses include Emmental, Gruyère, and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions, such as the French Beaufort and Comté (from the Jura Mountains, near the Alps).
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Frequently asked questions
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. Swiss-type cheeses are also known as Alpine cheeses and are typically hard or semi-hard.
Swiss cheese is traditionally made from cow's milk. Other ingredients include lactic cultures and rennet, which are added to the milk to help it mature and curdle. Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus, and Propionibacterium.
No, Swiss cheese is not made of pig. However, there is a type of cheese made from pig's milk called Piggy Palace cheese, produced by a farmer in the Netherlands.
The process of making Swiss cheese involves heating milk and adding lactic cultures and rennet to help it mature and curdle. The mixture is then stirred and separated into tiny pieces to separate the whey (water) from the curds. The curds are then transported and poured into cheese forms or wheels, and placed in a hard mold to be pressed and remove any remaining liquid. The cheese is then immersed in a brine water bath to absorb salt and placed in cellars to mature and acquire its full flavor.
