Randy Chandler
Swiss cheese is well known for its pockets of air, which are created during the culturing process by active propionibacteria. Swiss-type cheeses were originally manufactured in the Emmen valley (Emmental) in Switzerland, and their precursors were various mountain cheeses. Emmental cheese is probably the most well-known Swiss-type cheese and is often referred to simply as Swiss cheese. Swiss-type cheeses have round, regular, cherry-sized eyes that vary in size from medium to large (1-3 cm).
| Characteristics | Values |
|---|---|
| Culture type | Mesophilic, thermophilic |
| Bacteria | Propionibacteria, non-starter lactobacilli, enterococci, L. paracasei, L. plantarum, Lactobacillus brevis, Lactobacillus lactis, Lactobacillus helveticus |
| Dosage | 1/8th of a teaspoon per 10 litres of milk |
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What You'll Learn
Swiss cheese is made using a thermophillic freeze-dried culture
Swiss cheese is made using a thermophilic freeze-dried culture. This type of culture is used to make hard, aged cheeses. Swiss cheese is well known for its pockets of air, which are created during the culturing process by active propionibacteria.
Swiss-type cheeses were originally manufactured in the Emmen valley (Emmental) in Switzerland. Their precursors were various mountain cheeses. Emmental cheese is probably the best-known Swiss-type cheese and is frequently referred to simply as Swiss cheese. Swiss-type cheeses have round, regular, cherry-sized eyes that vary in size from medium to large (1-3 cm). The propionic acid fermentation leads to characteristic eyes and a nutty flavour. This can either occur spontaneously or be achieved by a culture of selected propionibacteria. A spontaneous fermentation leads to irregular eye formation because of the great strain diversity of the natural propionibacterial flora in milk.
Culture-based approaches have been used to study Swiss-type cheeses and have revealed that the number of non-starter lactobacilli and enterococci is higher in Swiss-type cheese made from raw milk than in cheese made from pasteurised milk. It has also been revealed that, although the population of young cheese contains L. paracasei, L. plantarum, and Lactobacillus brevis, as the cheese matures, L. paracasei becomes dominant. Similar results were obtained in Emmental cheese made from thermised milk.
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The culturing process creates pockets of air
Swiss cheese is well known for its pockets of air, which are created during the culturing process by the active propionibacteria. This process is known as propionic acid fermentation, which leads to the characteristic eyes of Swiss cheese and a nutty flavour. The culturing process can be spontaneous, or it can be achieved by a culture of selected propionibacteria. Spontaneous fermentation leads to irregular eye formation due to the great strain diversity of the natural propionibacterial flora in milk.
The culturing process for Swiss cheese involves the use of specific bacteria, such as Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus lacti. These bacteria are combined with milk to create the cheese curds, which are then pressed and aged to form the final product.
The type of milk used can also impact the culturing process and the resulting cheese. Research has shown that Swiss-type cheeses made from raw milk have a higher number of non-starter lactobacilli and enterococci than those made from pasteurised milk. Additionally, the diversity of non-starter lactobacilli declines during the ripening process.
Different types of cultures are used to create Swiss cheese, depending on the desired texture and flavour. Mesophilic cultures are recommended for soft, fresh, and semi-hard cheeses, while thermophilic cultures are used for hard, aged cheeses.
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Swiss cheese is made using a mesophilic culture
Swiss-type cheeses were originally manufactured in the Emmen valley (Emmental) in Switzerland. Their precursors were various mountain cheeses. Emmental cheese is probably the best-known Swiss-type cheese and is frequently referred to simply as Swiss cheese. Swiss-type cheeses have round, regular, cherry-sized eyes that vary in size from medium to large (1-3 cm). The propionic acid fermentation leads to characteristic eyes and a nutty flavour. This can either occur spontaneously or be achieved by a culture of selected propionibacteria. A spontaneous fermentation leads to irregular eye formation because of the great strain diversity of the natural propionibacterial flora in milk.
Culture-based approaches have been used to study Swiss-type cheeses and have revealed that the number of non-starter lactobacilli and enterococci is higher in Swiss-type cheese made from raw milk than in cheese made from pasteurised milk. It is also apparent that the diversity of non-starter lactobacilli declines during ripening. More specifically, it has been revealed that, although the population of young cheese contains L. paracasei, L. plantarum, and Lactobacillus brevis, as the cheese matures, L. paracasei becomes dominant. Similar results were obtained in Emmental cheese made from thermised milk.
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Swiss cheese is made using a thermophilic culture
Thermophilic cultures are freeze-dried and contain lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, streptococcus thermophilus, lactobacillus helveticus, and lactobacillus lacti. The suggested dosage is 1/8th of a teaspoon per 10 litres of milk. This can vary from product to product and batch to batch.
Swiss-type cheeses were originally manufactured in the Emmen valley (Emmental) in Switzerland. Their precursors were various mountain cheeses. Emmental cheese is probably the most well-known Swiss-type cheese and is often simply referred to as Swiss cheese.
Culture-based approaches have been used to study Swiss-type cheeses. These studies have revealed that the number of non-starter lactobacilli and enterococci is higher in Swiss-type cheese made from raw milk than in cheese made from pasteurised milk.
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Swiss cheese is made using a vegan-friendly thermophilic culture
Swiss cheese is made using a thermophilic culture. This type of culture is freeze-dried and contains lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, streptococcus thermophilus, lactobacillus helveticus, and lactobacillus lacti. The culture is added to milk, which then ferments to create the distinctive eyes and nutty flavour of Swiss cheese.
Swiss cheese is well known for its pockets of air, which are created during the culturing process by active propionibacteria. The cheese gets its characteristic eyes and nutty flavour from propionic acid fermentation, which can occur spontaneously or be achieved by a culture of selected propionibacteria.
Swiss-type cheeses were originally manufactured in the Emmen valley (Emmental) in Switzerland. Their precursors were various mountain cheeses. Emmental cheese is probably the most well-known Swiss-type cheese and is often simply referred to as Swiss cheese.
Swiss cheese can be made using a vegan-friendly thermophilic culture. This culture is designed for hard, aged cheeses and can be used to make Italian, Parmesan, Mozzarella, Provolone, Emmental/Swiss, and Romano, among others.
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Frequently asked questions
A thermophilic culture is used to make Swiss cheese.
The culture contains Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus lacti.
The culture is responsible for creating the pockets of air that Swiss cheese is known for.
