Randy Chandler
Swiss-style cheese, also known as Swiss cheese, is a type of cheese that originated in Switzerland and is typically made from cow's milk. It is characterised by its nutty and buttery flavour, firm yet elastic texture, and holes or eyes. The process of making Swiss-style cheese involves cooking the curd at high temperatures, pressing it to remove moisture, and ageing it for several months. The holes in the cheese are formed by gases, such as carbon dioxide, produced during the fermentation process. There are various types of Swiss-style cheeses, including Emmental, Gruyère, and Appenzeller, with over 500 varieties made in Switzerland each year.
| Characteristics | Values |
|---|---|
| Technical Process | Swiss-type cheeses are "cooked", meaning they are made using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. |
| Texture | Firm but elastic. When melted, it becomes gooey, slick, stretchy, and runny. |
| Flavour | Not sharp, acidic, or salty. Instead, it is nutty and buttery. |
| Holes | Most varieties have few or no holes ("eyes"). |
| Rind | In the past, a hard rind was necessary to protect Swiss wheels as they ripened. Modern Swiss cheese is rindless due to the advent of plastic packaging. |
| Shape | Usually made in rectangular blocks. |
| Milk Type | Swiss-type cheeses are made from cow's milk. |
| Production | Most global modern production is industrial, with little control over the process. |
| Bacteria | The low acidity and salt content of Swiss-type cheeses promote the growth of particular bacteria, especially Propionibacterium freudenreichii subspecies shermanii. |
| Age | Swiss-type cheeses are typically aged for at least a few months, and often much longer. |
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What You'll Learn
Swiss cheese is made using thermophilic lactic fermentation starters
Swiss-type cheeses, such as Emmental, Gruyère, and Appenzeller, are traditionally made using thermophilic lactic fermentation starters. This process involves incubating the curd at a high temperature of 45°C or more. As a result of this high temperature, Swiss cheeses are often described as "cooked pressed cheeses" in French.
The use of thermophilic lactic fermentation starters is a crucial step in the cheesemaking process. These starters are composed of lactic acid bacteria, which play a vital role in the development of the cheese's flavour and texture. By converting lactose into lactic acid, the starters lower the pH, creating the optimal environment for further fermentation and the growth of other beneficial bacteria.
In the context of Swiss cheese, the specific bacteria Propionibacterium freudenreichii is of utmost importance. This bacterium is responsible for the production of gases, including carbon dioxide, which then form the characteristic holes or "eyes" in the cheese. While large holes were once considered a flaw, they became a distinctive feature of Emmental cheese in the 19th century, contributing to its marketing success.
The process of making Swiss cheese also involves cutting the curd into small particles to facilitate whey expulsion. This step is typically done using a "cheese harp," a set of metal wires that stir the cheese. The curds are then cooked at high temperatures and pressed to further reduce moisture content, resulting in the firm yet elastic texture characteristic of Swiss-type cheeses.
Overall, the use of thermophilic lactic fermentation starters in Swiss cheese-making is a delicate and precise process that contributes to the unique flavour, texture, and appearance of these cheeses. The interaction between the starters, high temperatures, and specific bacteria work together to create the much-loved characteristics of Swiss-style cheeses.
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It is cooked at high temperatures and pressed to remove moisture
Swiss-type cheeses are cooked at high temperatures and pressed to remove moisture. This process is known as "cooking and pressing" and it gives Swiss-style cheeses their distinctive firm yet elastic texture. The curds are cooked at high temperatures, typically 45°C or more, and then pressed to reduce the moisture content. This step also facilitates the expulsion of whey, which is done by stirring the cheese with a "cheese harp", a set of metal wires.
The high temperatures used in the cheesemaking process also played a role in controlling unwanted bacteria in the milk. While historical production used "raw" milk, modern production may use thermized or pasteurized milk. The use of high heat in traditional methods was likely due to the abundance of timber at high altitudes during the summer, which provided the fuel needed for cooking the cheese.
The cooking and pressing process is a key factor in the development of Swiss-type cheeses, contributing to their unique texture and longevity. It is also worth noting that the low acidity and salt content of these cheeses promote the growth of specific bacteria, such as Propionibacterium freudenreichii subspecies shermanii, which is responsible for the formation of the characteristic holes or "eyes" in Swiss-style cheeses.
Overall, the step of cooking at high temperatures and pressing to remove moisture is an essential aspect of crafting Swiss-style cheeses, shaping their texture, flavour, and longevity.
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The cheese is elastic, nutty, and buttery in taste
Swiss-style cheeses are "cooked", which means they are made using thermophilic lactic fermentation starters, with the curd incubated at a high temperature of 45°C or more. They are then pressed to expel excess moisture, which is why they are also called "cooked pressed cheeses".
The texture of Swiss-style cheeses is firm but elastic, and the flavour is nutty and buttery rather than sharp, acidic or overly salty. When melted, they become gooey, slick, stretchy and runny.
The cheesemaking process reflects the needs of Alpine transhumant makers. In the summer, cows graze at high altitudes, and milk is collected to make cheese. The high summer slopes provided plenty of timber to "cook" the cheese, but salt was scarce and expensive, so Swiss-style cheeses are not very salty.
The Alpine process introduced three innovations: firstly, the curd was cut into small particles to facilitate whey expulsion, now done by stirring with a "cheese harp". Secondly, the curds were cooked at high temperatures and pressed, reducing moisture content. Finally, the low acidity and salt content encourage the growth of specific bacteria, especially Propionibacterium freudenreichii subspecies shermanii, which produce gases that form the holes or "eyes" in the cheese.
Switzerland has more than 500 varieties of cheese made each year, with a history of cheesemaking that dates back to 2500 BC.
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It is made from cow's milk
Swiss-style cheese is made from cow's milk. There are over 500 varieties of cheese made in Switzerland each year, and the country has a long history of cheesemaking, with evidence of dairy farming in the area dating back to 2500 BC.
The process of making Swiss-style cheese involves using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. This step is followed by pressing the curd to remove excess moisture, resulting in what is known as a "cooked pressed cheese". The curd is cut into small particles to facilitate whey expulsion, and the cheese is then cooked at high temperatures and pressed again to further reduce moisture content.
The cows graze on high slopes during the summer months, reaching altitudes of up to 2,800 meters (9,200 feet). The milk collected during this period is used to make Swiss-style cheese, which is then mostly stored and brought down in autumn. The Alpine process of cheesemaking introduces innovations such as cutting the curd into small particles and cooking it at high temperatures, which contributes to the distinct characteristics of Swiss-style cheese.
The most well-known Swiss-style cheeses made from cow's milk include Emmental, Gruyère, and Appenzeller. Emmental, also known as "Swiss cheese", is known for its distinctive large holes or "eyes". Gruyère, on the other hand, has smaller holes and is constantly imitated, leading consumers to often mistake generic alpine-style cheese for the authentic variety. Authentic Gruyère is made from raw cow's milk, with evening milk being skimmed and left overnight before being mixed with full-fat morning milk. More than 100 gallons of milk are needed to create a single 80-pound wheel of Gruyère.
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More than 500 varieties of cheese are made in Switzerland annually
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 then pressed to expel excess moisture, which is why they are also called "cooked pressed cheeses" or fromages à pâte pressée cuite in French. Most Swiss-type cheeses have few holes or "eyes", or the holes are much smaller than those found in some Emmental or its imitations. Swiss-type cheeses have a firm but elastic texture, and a nutty and buttery flavour. They are gooey and stretchy when melted.
Switzerland has a rich history of cheesemaking, with evidence dating back to 2500 BC when dairy farming was first introduced to the area. Over the centuries, Swiss cheesemaking evolved from cottage cheese-like styles to the introduction of rennet in the 15th century, leading to the creation of the hard cheeses the country is renowned for. From 1914 to 1999, the Cheese Union dominated the industry, controlling all aspects of cheese production, marketing, and export. After the organization disbanded, cheesemakers felt liberated to experiment with new varieties, resulting in an explosion of creativity. Today, Switzerland produces over 500 varieties of cheese annually.
Among the diverse Swiss cheeses, some notable examples include Emmentaler, which originated in the Emme Valley and offers eight different expressions of ripeness, ranging from four to fourteen months. Its flavour profile includes notes of hazelnuts and brown butter, making it an excellent choice for melting into fondue or topping grilled meats. Another renowned Swiss cheese is Le Gruyère AOP, known for its distinctive flavour and texture evolution as it matures. Authentic Gruyère is crafted from raw cow's milk, with evening skimmed milk mixed with full-fat morning milk. The large wheels of Gruyère spend 24 hours in saltwater to initiate maturation, followed by three months in the cheesemaker's cellar, and finally, additional ageing in special maturing cellars.
Switzerland also boasts the creation of Sbrinz, a descendant of cheeses made by Celtic ancestors since the 1st century. This ancient cheese is crafted from raw Swiss Brown cow's milk, with nearly 160 gallons of milk required to produce each 100-pound wheel. While modern production methods have been adopted by some cheesemakers, traditional Alpine cheeses are still crafted in copper or copper-lined vats, contributing to the depth of flavour that sets them apart.
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Frequently asked questions
Swiss-style cheeses are technically "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 firm yet elastic texture.
Some well-known Swiss-style cheeses include Emmental, Gruyère, and Appenzeller. There are over 500 varieties of cheese made in Switzerland each year, including both traditional and modern innovations.
Swiss-style cheeses typically have a nutty and buttery flavour, with characteristic holes called "eyes". They are not overly salty or sharp in taste. When melted, they become gooey, slick, stretchy, and runny, making them ideal for dishes like French onion soup and grilled meats.
