Bushra Griffith
Swiss cheese is made from cow's milk, which is used in about 99% of the cheeses produced in Switzerland. The remaining 1% is made up of sheep and goat milk. Swiss cheese is also produced in many other countries, including the United States, Finland, Estonia, and Ireland, where it is sometimes made with pasteurised or part-skim milk, rather than raw milk.
| Characteristics | Values |
|---|---|
| Milk Type | Cow's milk |
| Percentage of Swiss Cheese Made From Cow's Milk | 99% |
| Other Types of Milk Used | Sheep milk, goat milk |
| Bacteria Used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp.) |
| Milk State | Raw, pasteurised, part-skim |
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What You'll Learn
Swiss cheese is made from cow's milk
Swiss cheese gets its distinctive holes, smell, texture and flavour from a trio of bacteria mixed with cow's milk. The bacteria found in Swiss cheese works with the body's immune system and is part of the reason cheese tastes so good!
The most famous Swiss cheese, Le Gruyère AOP, is made from raw cow's milk. Evening milk is skimmed and left overnight to settle, then mixed with the full-fat milk collected in the morning. More than 100 gallons of milk are needed to create a single, 80-pound wheel.
Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. In these countries, Swiss cheese is sometimes made with pasteurised or part-skim milk, unlike the original from Switzerland, which is made with raw milk.
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Swiss cheese is made from raw milk
Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. However, the original Swiss cheese from Switzerland is made with raw milk.
The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably. In Australia, both terms are used, along with Swiss-style cheese, in some cases, differentiating the two.
Swiss cheese gets its distinctive holes, smell, texture, and flavour from a trio of bacteria mixed with cow's milk. The bacteria found in Swiss cheese work with the body's immune system and are part of the reason cheese tastes so good!
One of the most famous Swiss cheeses, Le Gruyère AOP, is made from raw cow's milk. Evening milk is skimmed and left overnight to settle, then mixed with full-fat milk collected in the morning. More than 100 gallons of milk are needed to create a single, 80-pound wheel of Le Gruyère AOP.
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Swiss cheese is made from pasteurised milk
Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. In these countries, Swiss cheese is sometimes made with pasteurised or part-skim milk, unlike the original from Switzerland, which is made with raw milk.
The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably. In Australia, both terms are used, along with Swiss-style cheese. The term Swiss cheese is sometimes used in India, although it is also often referred to as Emmental.
The distinctive holes, smell, texture and flavour of Swiss cheese come from a trio of bacteria mixed with cow's milk. The bacteria found in Swiss cheese works with the body's immune system and is part of the reason cheese tastes so good!
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Swiss cheese is made from part-skim milk
Swiss cheese is made by mixing skimmed milk with full-fat milk. The mixture is then combined with good bacteria and heated to form curds. The curds are then used to produce the distinctive holes, smell, texture and flavour of Swiss cheese.
The original Swiss cheese from Switzerland is made with raw milk. However, Swiss cheese produced in other countries, such as the United States, Finland, Estonia, and Ireland, is sometimes made with pasteurised or part-skim milk.
One of the most famous Swiss cheeses, Le Gruyère AOP, is made from raw cow's milk. The evening milk is skimmed and left overnight to settle, then mixed with the full-fat milk collected in the morning. More than 100 gallons of milk are needed to create a single, 80-pound wheel of Le Gruyère AOP.
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Swiss cheese is made from a trio of bacteria mixed with milk
Swiss cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland. In these countries, Swiss cheese is sometimes made with pasteurised or part-skim milk, unlike the original from Switzerland, which is made with raw milk.
The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably. In Australia, both terms are used, along with Swiss-style cheese. In India, the term Swiss cheese is sometimes used, although it is also often referred to as Emmental.
Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp.), and a third, unspecified type. These bacteria are similar to those found in yogurt and milk and are part of the reason cheese tastes so good! They work with the body's immune system.
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Frequently asked questions
Swiss cheese is made from cow's milk.
Swiss cheese is traditionally made from raw milk, but it can also be made with pasteurised or part-skim milk.
Arguably the most famous Swiss cheese is Le Gruyère AOP, which is made from raw cow's milk.
