Andy Montoya
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses that originated in the Alps of Europe. They are now produced in many countries, including the United States, Finland, Estonia, and Ireland, and are typically made with pasteurized or part-skim milk, unlike the original Swiss cheese made with raw milk. Swiss-type cheeses are cooked using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. The distinct holes in Swiss cheese, known as eyes, are formed by the bacteria Propionibacterium freudenreichii subspecies shermanii, which produces gases, including carbon dioxide, during fermentation.
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What You'll Learn
- Swiss cheese is made using three types of bacteria, including Streptococcus thermophilus and Lactobacillus
- Lactobacillus gives Swiss cheese its texture, sharpness, and nutty flavour
- Propionibacterium shermanii is responsible for Swiss cheese's distinctive flavour and holes
- Swiss cheese is made from cows' milk, although there are some versions made from other types of animal milk
- Swiss cheese is popular because it melts evenly and tastes good with bread
Swiss cheese is made using three types of bacteria, including Streptococcus thermophilus and Lactobacillus
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, 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.
Swiss cheese is made using three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). The broad groups of cheese-making microbes include many varieties of bacteria, yeast, and filamentous fungi (moulds). The identity of most cheese types is based on the microbial communities that make the cheese.
Bacterial species that withstand temperatures as high as 132°F during fermentation are referred to as thermophilic. Thermophilic species such as Streptococcus thermophiles, Lactobacillus helveticus, and Lactobacillus delbrueckii ssp. are associated with Swiss-type cheeses. Lactobacillus is a genus of bacteria that includes several species that are commonly used in food production, particularly in dairy products such as Swiss cheese. These bacteria are known for their ability to tolerate acidic environments and their contribution to the development of flavour and texture in dairy products.
In the production of Swiss cheese, Streptococcus thermophilus and Lactobacillus work together to initiate the fermentation process and contribute to the development of its distinctive characteristics. Streptococcus thermophilus is a thermophilic bacterium, meaning it thrives at relatively high temperatures, and it plays a crucial role in the early stages of cheese production. It helps convert lactose, the natural sugar found in milk, into lactic acid, which not only adds flavour but also lowers the pH, creating an acidic environment that inhibits the growth of undesirable bacteria. Lactobacillus, on the other hand, is a versatile genus of bacteria with multiple subspecies utilised in cheese making. During Swiss cheese production, Lactobacillus contributes to flavour development and plays a role in inhibiting unwanted microorganisms.
The presence of these bacteria, along with Propionibacterium, gives Swiss cheese its unique characteristics. In the later stages of cheese production, Propionibacterium consumes the lactic acid excreted by the other bacteria and releases acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that create the "eyes," the distinctive holes in Swiss cheese. The acetate and propionic acid contribute to the nutty and sweet flavour that is typical of Swiss cheese.
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Lactobacillus gives Swiss cheese its texture, sharpness, and nutty flavour
The "L" in the Lactobacillus genus of bacteria is what gives Swiss cheese its distinctive texture, sharpness, and nutty flavour. Lactobacillus, along with Streptococcus thermophilus and Propionibacterium, are the three types of bacteria used in the production of Swiss cheese. Lactobacillus and Streptococcus thermophilus eat lactose and excrete lactic acid as a waste product. Propionibacterium then consumes the lactic acid and releases acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the bubbles that give Swiss cheese its characteristic "eyes" or holes.
The larger the eyes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives the bacteria more time to act. However, cheese with large eyes does not slice well and comes apart in mechanical slicers. This has led to industry regulators reducing the minimum eye size for Swiss cheese to receive a Grade A stamp.
The nutty and sweet flavour of Swiss cheese is due to the acetate and propionic acid produced by the bacteria. The use of adjunct Lactobacillus cultures also allows cheese makers to control the dominant Lactobacillus strain during ripening, reduce citrate concentration, and modify cheese flavour. The concentration of free amino acids, as well as the abundance of certain acids, can vary depending on the specific Lactobacillus strain used.
Swiss cheese, also known as Emmental cheese, is a medium-hard cheese that originated in the area around Emmental, Switzerland. It is classified as a Swiss-type or Alpine cheese, and the term is now used generically for any variety of cheese that resembles Emmental. Swiss cheese is known for its distinctive holes, or "eyes," and its nutty, sharp, and smooth flavour. It is popular for its ability to melt evenly and its versatility in various dishes, such as sandwiches, fondue, and macaroni and cheese.
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Propionibacterium shermanii is responsible for Swiss cheese's distinctive flavour and holes
The "L" in the genus for Swiss cheese refers to the bacterial species Lactobacillus helveticus, which is one of three types of bacteria used in the production of Swiss cheese. The other two types of bacteria are Streptococcus thermophilus and Propionibacterium (Propionibacterium freudenreichii subsp.) shermani.
Propionibacterium shermanii is indeed responsible for Swiss cheese's distinctive flavour and holes. This bacterium is added during the production process and consumes the lactic acid produced by the other bacteria. This process results in the release of acetate, propionic acid, and carbon dioxide. The acetate and propionic acid contribute to the nutty and sweet flavour of Swiss cheese. The carbon dioxide forms bubbles within the cheese, which slowly develop into the holes known as "eyes".
The size of the eyes in Swiss cheese impacts its flavour, with larger eyes indicating a more pronounced flavour due to the longer fermentation period. However, cheese with large eyes does not slice well, posing a challenge for mechanical slicers. As a result, industry regulators have reduced the minimum eye size for Swiss cheese to obtain a Grade A stamp.
Cheesemakers can control the size of the eyes in Swiss cheese by adjusting the acidity, temperature, and curing time of the mixture. The performance and growth of Propionibacterium shermanii are influenced by the presence of Lactobacillus helveticus, which provides essential amino acids. This bacterium is also notable for its ability to withstand heat better than other dairy species, making it well-suited for the hot and cold stages involved in cheese production.
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Swiss cheese is made from cows' milk, although there are some versions made from other types of animal milk
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. While traditional Swiss cheese from Switzerland is made with raw milk, Swiss cheese produced in other countries like the United States, Finland, Estonia, and Ireland may use pasteurized or part-skim milk.
Swiss cheese, in general, is made from cow's milk. However, it is important to note that the type of milk used in cheesemaking can significantly impact the final product. In the United States, the Food and Drug Administration (FDA) has approved four types of milk for cheesemaking: cow, water buffalo, goat, and sheep. Each type of milk has distinct characteristics and produces a unique kind of cheese.
Cow's milk is a popular choice for cheesemaking due to its wide availability and mild flavor. It serves as the base for many classic cheeses, including Swiss cheese, cheddar, and mozzarella. Cow's milk cheeses tend to have a creamy texture and a slightly sweet taste.
Goat's milk, on the other hand, is known for its tanginess and distinct flavor. It is commonly used for fresh cheeses, especially in southern Switzerland. Goat's milk cheeses often have a softer texture and a more pronounced flavor compared to cow's milk cheeses.
Sheep's milk is less commonly used in cheesemaking due to the lower yield and the reluctance of sheep to be milked. However, sheep's milk cheeses are highly nutritious and offer a rich, smooth, and sometimes sweet flavor profile. They have a higher fat and protein content than cow's or goat's milk cheeses, resulting in a decadent, palate-coating texture.
While less common in Swiss cheese production, it is worth noting that other types of animal milk can also be used for cheesemaking in different parts of the world. These include milk from yaks, horses, camels, and donkeys.
In conclusion, while Swiss cheese is traditionally made from cow's milk, the versatility of cheesemaking allows for the use of other types of animal milk, each contributing to the unique characteristics and flavors of the final product.
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Swiss cheese is popular because it melts evenly and tastes good with bread
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. Swiss-type cheeses, also known as Alpine cheeses, are typically hard or semi-hard cheeses with a distinct character. They are now widely consumed and imitated in most cheese-making parts of the world. Swiss cheese is popular, especially in sandwiches, because of its unique taste and texture. It is known to melt evenly and is a good pairing with bread.
The distinct character of Swiss-type cheeses arose from the requirements of cheese made in the summer on high Alpine grasslands. The cheeses were then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance. Traditionally, the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting. The best-known Swiss-type cheeses, all made from cow's milk, include Swiss Emmental, Gruyère, and Appenzeller, as well as the French Beaufort and Comté.
The term "Swiss cheese" is often used to refer specifically to Emmental cheese, which has been made in the Emme Valley in Switzerland since the 12th century. Emmental is easily recognizable due to its large "eyes" or holes, which develop during maturation. The longer the fermentation period, the more pronounced the flavour, as a longer fermentation period gives bacteria more time to act. These "eyes" are caused by the bacteria Propionibacterium freudenreichii subspecies shermanii, which produces carbon dioxide gas, forming bubbles in the cheese.
Swiss cheese is popular for its unique taste and texture, especially when melted. When melted, Swiss cheese becomes "gooey" and "slick, stretchy, and runny", making it ideal for use in grilled sandwiches or as a topping for meats. The nutty and buttery flavour of Swiss cheese also pairs well with bread. The alpine grasses and herbs eaten by the cows give the cheese a tangy and nutty flavour, with aromas of sweet cream and hazelnuts.
In addition to its taste and texture, Swiss cheese is also versatile and can be used in a variety of dishes. For example, Sbrinz, one of Europe's oldest cheeses, is a superb grating cheese that can be used in creamy soups, chowders, risotto, and schnitzels. Tête de Moine, another Swiss cheese, is excellent on a cheese board and can also be melted over roasted potatoes or mixed with warm cream and herbs for gnocchi.
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Frequently asked questions
The "L" in the genus for Swiss cheese refers to Lactobacillus, a type of bacteria used in the production of Swiss cheese. Specifically, the bacteria can be either L. helveticus or L. delbrueckii subsp. bulgaricus.
Lactobacillus is one of the three types of bacteria used in the production of Swiss cheese. It excretes lactic acid, which is then consumed by another bacteria, Propionibacterium, in the later stages of cheese production. This process results in the release of acetate, propionic acid, and carbon dioxide gas, which gives Swiss cheese its characteristic eyes and nutty, sweet flavor.
Yes, it is important to note that the specific species of Lactobacillus used can vary, with L. helveticus and L. delbrueckii subsp. bulgaricus being the most commonly mentioned species in the context of Swiss cheese production. Additionally, the presence of Lactobacillus and its metabolic byproducts contribute to the distinctive flavor and texture profile of Swiss cheese.
