Patrick Oconnell
Swiss cheese has been made in Switzerland since at least 1115, and possibly as early as 2500 BC. It was first produced in the Emmental region in 1300, and the first cheese dairies were established in the 1800s. This made Swiss cheese popular across the country and beyond. Today, Swiss cheese is available throughout the world, including in the United States, where the typical annual production is approximately 330 million pounds.
| Characteristics | Values |
|---|---|
| When Swiss cheese was first made in the US | No information found |
| When Swiss cheese was first made in Switzerland | As early as 1300, but evidence of cheesemaking in Switzerland dates back to 2500 BC |
| When the first cheese dairies were created | 1800s |
| When the Cheese Union was disbanded | 1999 |
| Annual production of Swiss cheese in the US | 330 million pounds |
| Types of American Swiss cheese | Baby Swiss, Lacy Swiss |
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What You'll Learn
- Swiss cheese was first produced in Emmental in the 1300s
- The first cheese dairies were established in the 1800s
- The Romans introduced hard-cheese to the Alpine regions
- The Charter of the city of Burgdorf from 1273 refers to cheesemaking in the Emme Valley
- Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses
Swiss cheese was first produced in Emmental in the 1300s
Swiss cheese was initially known as Emmental cheese when it was first manufactured in the West Central region of Switzerland in the 14th century. Emmental is famous for its large holes and nutty flavour. The cheese is made from raw cow's milk, and its quality is marked by the size of the holes, which are created during fermentation. The town of Kiesen, near Thun in the canton of Bern, became home to the first large-scale Emmentaler cheese dairy in 1815. As a result, the production of this cheese was no longer limited to the summer months – it could be made throughout the year, a practice that continues today.
In the 1800s, the first cheese dairies came into existence in Emmental, which made the cheese very popular even with people who did not live in the region. Gradually, many dairies were developed in Emmental, which resulted in the production of cheese in large quantities. Swiss cheese was then marketed to other areas and eventually all over the world.
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The first cheese dairies were established in the 1800s
The creation of these dairies revolutionised the production and distribution of Swiss cheese. With dedicated facilities, the cheese could now be made in large quantities, meeting the growing demand. The increased production also enabled the marketing of Swiss cheese beyond its regional boundaries, expanding its reach to new areas.
Gradually, many dairies were developed in Emmental, becoming a hub for cheese production. This led to a surge in popularity for Swiss cheese, even among those who lived outside the region. The cheese's unique flavour and texture, characterised by its distinctive holes, began to captivate palates near and far.
Today, Swiss cheese is a beloved variety enjoyed throughout the world. While its roots may lie in the picturesque Emmental region, the establishment of the first cheese dairies in the 1800s played a pivotal role in bringing this delicious cheese to tables everywhere. Now, with modern production techniques, the annual production of Swiss cheese in the United States alone reaches approximately 330 million pounds, a testament to its enduring popularity.
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The Romans introduced hard-cheese to the Alpine regions
Swiss cheese was first produced in Emmental in the 1300s, but it was only in the 1800s that the first cheese dairies were established, making the cheese popular with people outside the region. Today, Swiss cheese is available throughout the world.
The first medieval source that mentions cheesemaking in Switzerland dates back to 1115 and comes from the Pays-d’Enhaut in the former county of Gruyères. However, evidence of Switzerland's cheesemaking dates as far back as 2500 BC when dairy farming was first introduced to the area. The hard-cheese tradition was introduced to the Alpine regions by the Romans, who occupied Switzerland at the time. The Romans were known for their love of cheese, with Pliny the Elder's Naturalis Historia (Natural History) from 77 AD dedicating a chapter to the diversity of cheeses enjoyed by Romans of the early Empire. Some of the more popular types of aged and hard cheeses consumed by the ancient Romans include Pecorino Romano, a hard, salty cheese made with sheep's milk. In addition, there is evidence that in the Middle Ages, Alpine cheesemaking was encouraged by local monasteries who owned large tracts of little-used Alpine land and took cheese as tithes, effectively rent. One of the largest was the Abbey of Saint Gall in Switzerland, which owned much of the Appenzell region from the 10th century onwards.
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The Charter of the city of Burgdorf from 1273 refers to cheesemaking in the Emme Valley
The Charter of Burgdorf from 1273 is a medieval source that mentions cheesemaking in the Emme Valley, specifically in the former county of Gruyères. Up until the early Middle Ages, people only lived in parts of the alpine valleys where cereal crops would grow. Dairy farming was predominant in the Alps and Pre-Alps, and milk had to be preserved by turning it into butter, Ziger (whey cheese), quark, and cheese. As transportation routes developed, people settled in more remote alpine valleys, and cheese became the staple food.
The history of Swiss cheese dates back centuries, with evidence of cheesemaking in Switzerland as early as 2500 BC when dairy farming was first introduced to the area. Initially, only a certain type of cottage cheese was produced from curdled milk. The hard-cheese tradition was introduced to the Alpine regions by the Romans, who occupied Switzerland at the time. The first mention of 'Swiss' cheese was made by the Roman historian Pliny the Elder in the first century, who described "Caseus Helveticus", the cheese of the Helvetians, who populated present-day Switzerland.
In the Middle Ages, cheesemaking was referenced in the Charter of Burgdorf in 1273 and other sources from the former county of Gruyères in 1115. By the 1300s, Swiss cheese production was well-established in Emmental, and by the 1800s, the first cheese dairies emerged, making Swiss cheese popular across the region and eventually worldwide. Today, Swiss cheese is available globally, with an annual production of approximately 330 million pounds in the United States alone.
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Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses
Swiss cheese has been made in Switzerland since at least 1115, with evidence of cheesemaking in the region dating back to 2500 BC. The first cheese dairies were established in the 1800s, which led to the cheese's popularity and widespread production.
In the United States, there are two varieties of Swiss cheese: Baby Swiss and Lacy Swiss. Both have small holes and a mild flavour. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk. The typical annual production of Swiss cheese in the US is approximately 330 million pounds (150 kt).
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Frequently asked questions
Swiss cheese has been made in the US since the 1800s, when the first cheese dairies were established.
The first medieval source that mentions cheesemaking in Switzerland dates back to 1115 and comes from the former county of Gruyères. However, there is also evidence of cheesemaking in the Emme Valley as far back as 1273.
Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. Both have small holes and a mild flavour.
The typical annual production of Swiss cheese in the US is approximately 330 million pounds (150 kt).
Swiss cheese became popular outside of its region of origin in the 1800s, when the first cheese dairies were established.
