Kamil Perry
Cheese is one of the most popular and versatile foods in the world, with a variety of textures and flavours. While Europe is the largest cheese producer globally, with France, Italy, and Switzerland leading the way, the United States and other regions are also significant players in the cheese industry. In the US, the Brewster Cheese Company is the largest producer of Swiss cheese, with three production plants across the country.
| Characteristics | Values |
|---|---|
| Country of origin | Switzerland |
| Main type | Swiss-type or Alpine cheese |
| Main ingredient | Cow's milk |
| Other ingredients | Sheep milk, goat milk |
| Annual production in the US | 330 million pounds |
| Main US producer | Brewster Cheese Company |
| Number of varieties produced in Switzerland | 500 |
| Percentage of production exported | 40% |
| Average consumption per capita in Switzerland | 21-22 kg |
| Main varieties | Emmental, Gruyère, Tilsiter, Appenzeller, Sbrinz |
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What You'll Learn
Switzerland produces nearly 500 varieties of cheese
Switzerland is a country with a rich history of dairy farming and cheese-making traditions. The breeding of cattle, sheep, and goats for milk dates back to the Neolithic period, and the export of cheese from the Alpine regions has been recorded since antiquity. Today, Switzerland continues to uphold this cheesemaking heritage, producing a vast array of cheese varieties that are renowned worldwide for their flavour and authenticity.
Switzerland's cheesemaking expertise is deeply rooted in its geographical location and the skill of its producers. The country's rugged landscape makes approximately 80% of its agricultural land ideal for cattle and sheep farming. This unique terrain, combined with the cheesemakers' high level of professional training, contributes to the exceptional quality of Swiss cheeses.
Cheesemaking in Switzerland is largely decentralised, with almost two-thirds of cheeses produced in small businesses. These cheesemakers receive fresh milk daily from local farmers, ensuring the highest quality. The result is an impressive assortment of nearly 500 varieties of cheese, not including fresh cheeses. Among these, some of the most well-known internationally are semi-hard Alpine or Swiss-type cheeses, such as Emmental, Gruyère, Appenzeller, and Sbrinz.
The term "Swiss cheese" is often used to refer to any cheese resembling Emmental, which originated in the Emmental region of Switzerland. It is characterised by its yellow, medium-hard texture and the presence of holes known as "eyes". Interestingly, the size of these holes contributes to the flavour of the cheese, with larger holes resulting in a more pronounced taste. While Swiss cheese is now produced in various countries, including the United States, Finland, Estonia, and Ireland, Switzerland remains the quintessential producer of this variety.
Swiss cheeses have gained international recognition, with about 40% of the cheese produced being exported worldwide. The country's cheesemakers regularly win awards at international competitions, showcasing their expertise and the exceptional quality of their products. The success of Swiss cheesemakers has even led to the spread of Swiss cheese varieties and cheesemaking traditions globally, with Swiss immigrants, particularly in France, sharing their skills and knowledge.
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40% of Swiss cheese is exported
Switzerland has a rich history of dairy farming and cheese-making. In fact, cheese is considered to be part of Switzerland's national heritage, alongside chocolate. The breeding of cattle, sheep, and goats for milk dates back to the Neolithic period, and cheese has been exported from the Alpine regions since ancient times. Today, Switzerland continues to be a major producer and exporter of cheese, with a significant portion of its cheese production being sold internationally.
Swiss cheese, a generic term for any variety of cheese resembling Emmental, has become popular worldwide. In 2019, about 40% of the cheese produced in Switzerland was exported, contributing significantly to the country's economy. This percentage translates to a large quantity, considering that Switzerland produces nearly 500 varieties of cheese, not including fresh cheeses. The Swiss themselves are avid consumers of cheese, with an average per capita consumption of at least 22 kilograms per year.
The export of Swiss cheese has a long history. As early as the 13th century, the opening of the Gotthard Pass facilitated the spread of Swiss products beyond the country's borders. In the 15th century, the Catholic Church played a pivotal role in the development of Swiss cheese exports by loosening fasting laws, allowing dairy consumption during Lent and church holidays in regions north of the Alps. This change in dietary regulations sparked a surge in demand for Swiss cheese in Italy, French Flanders, the Nordic countries, and Britain.
Over time, Swiss cheesemakers began to establish themselves abroad, sharing their expertise and traditions. Swiss cheeses are now produced in various countries, including the United States, Finland, Estonia, and Ireland. However, the term "Swiss cheese" specifically refers to cheese made in Switzerland, following strict standards and recipes. The unique character of Swiss cheese arises from the requirements of cheese-making in the summer on high Alpine grasslands, resulting in the traditional large rounds or "wheels" with a hard rind for extended shelf life.
The success of Swiss cheese on the global stage is a testament to the country's cheesemaking prowess and the recognition of its quality and flavour. The export of Swiss cheese not only contributes economically to Switzerland but also spreads the enjoyment and appreciation of this dairy product worldwide.
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Swiss cheese is made in small businesses by highly trained professionals
Swiss cheese has a long history, dating back to the Old Testament, and the country has a strong dairy farming and cheese-making tradition. The term "Swiss cheese" is used for any variety of cheese that resembles Emmental, a medium-hard cheese that originated in Switzerland. While Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland, the focus of this discussion is on Swiss cheese made in small businesses in Switzerland by highly trained professionals.
Switzerland's cheese-making industry is decentralized, with almost two-thirds of Swiss cheeses produced in small businesses. These small businesses receive fresh milk daily from local farmers and process it to create cheese. The country's rugged landscape makes much of the agricultural land unsuitable for cultivation, so it is primarily used for cattle and sheep farming, contributing to Switzerland's cheese-making tradition.
The expertise of Swiss cheesemakers is renowned and based on a high level of professional training. This training is essential as cheesemaking is a complex process that requires specific techniques and knowledge. The traditional methods used by Swiss cheesemakers have been passed down through generations and are highly valued, with Swiss cheeses known for their flavour and authenticity.
While the term "Swiss cheese" can refer to a variety of cheeses produced in different countries, Swiss-made cheeses have distinct characteristics. Swiss cheesemakers follow strict standards to ensure the quality and authenticity of their products. The most well-known Swiss cheeses are hard or semi-hard cheeses with a distinct flavour and texture, such as Emmental and Gruyère. These cheeses are traditionally made in large rounds or "wheels" with a hard rind to extend their shelf life.
In summary, Swiss cheese made in small businesses by highly trained professionals contributes to Switzerland's rich cheese-making heritage. The combination of traditional methods, high-quality standards, and the skill and expertise of cheesemakers results in Swiss cheeses that are recognised and appreciated worldwide.
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Swiss cheese in the US likely comes from Brewster Cheese
Swiss cheese is a term used for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. While the term is generic and does not always imply that the cheese is made in Switzerland, the country is known for its cheese-making expertise and has a strong and ancestral dairy farming and cheesemaking tradition. In fact, cheese is considered part of Switzerland's national heritage, along with chocolate.
Swiss cheeses are known and loved around the world for their flavour and authenticity, and the export of these cheeses is economically important for Switzerland, with almost 40% of the cheese produced being sold across the world. The United States is one of the countries that produce Swiss cheese, and if you are buying Swiss cheese in the US, it most likely came from Brewster Cheese. Brewster Cheese Company is a family-owned business dedicated to enhancing long-term stakeholder value and producing authentic food products that meet or exceed customers' expectations.
While the company does not disclose its production figures, it is likely a significant contributor to the approximate 330 million pounds (150 kt) of Swiss cheese typically produced annually in the United States. This production volume meets the demand for Swiss cheese in the US, where it is a popular variety.
The popularity of Swiss cheese in the US can be attributed to several factors, including its distinctive appearance with holes known as "eyes" and its nutty and sweet flavour resulting from the bacteria used in production. The term "Swiss cheese" is also used interchangeably with "Emmentaler cheese" by the United States Department of Agriculture, further contributing to the widespread use and recognition of Swiss cheese in the country.
In conclusion, while there may be other producers of Swiss cheese in the United States, the prominence of Brewster Cheese in the industry suggests that it is likely the source of much of the Swiss cheese available to US consumers. The company's commitment to quality and authenticity aligns with the characteristics that have made Swiss cheese a beloved and sought-after variety in the US market.
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Swiss cheese is also produced in Finland, Estonia, and Ireland
Swiss cheese is a generic term for any variety of cheese that resembles Emmental, a medium-hard cheese that originated in Switzerland. While Switzerland is the original producer of Swiss cheese, it is now also produced in many other countries, including the US, Finland, Estonia, and Ireland.
Finland has a long history of cheesemaking, with some companies boasting over 100 years of experience. They use fresh milk to create superior flavour and texture, and are committed to reducing the environmental impacts of milk production, with a goal of achieving carbon-neutral dairy.
In Estonia, Swiss cheese is produced using pasteurized or part-skim milk, unlike the original Swiss cheese made with raw milk. The process of pasteurization involves heating the milk to at least 72°C for 15 seconds to deactivate enzymes and bacteria, improving food safety and affecting flavour.
Ireland is home to a significant number of artisan cheesemakers, scattered across the country with a major concentration in County Cork. These cheesemakers produce a diverse range of cheeses, including Swiss cheese, using both traditional Irish techniques and methods brought from mainland Europe by immigrant cheesemakers.
While the production methods and ingredients may vary slightly between these countries, they all contribute to the global availability and enjoyment of Swiss cheese.
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Frequently asked questions
Swiss cheese is a term used for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in the Emmental region of Switzerland. It is classified as a Swiss-type or Alpine cheese.
Switzerland is the largest producer of Swiss cheese, with almost 40% of the cheese produced being sold worldwide.
Some of the famous Swiss cheeses include Gruyère, Emmental, Tilsiter, and Appenzeller.
