The Origin Story Of Hole-Y Swiss Cheese

Baby Swiss cheese is a variety of Swiss cheese, which is a generic name for any type of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. Baby Swiss cheese was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Swiss immigrant Alfred Guggisberg. It is made with whole milk, which gives it a buttery character, and has a shorter aging period, resulting in a softer texture and milder flavour than traditional Swiss cheese.

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Swiss cheese is also known as Emmental or Emmentaler

The history of Swiss cheese or Emmental cheese can be traced back to the 14th century in the Emmental region of Switzerland. The area is known for its large rolling fields, which are ideal for dairy cattle grazing. Local farmers have used the milk obtained from these cows to make cheese for thousands of years. The first mention of 'Swiss' cheese was made by the Roman historian Pliny the Elder in the first century, who described it as "Caseus Helveticus", the cheese of the Helvetians, who populated present-day Switzerland.

The distinctive holes in Swiss cheese are formed by the addition of gram-positive bacteria to the starter culture. These bacteria break down the lactic acid in the cheese, producing carbon dioxide bubbles that create the holes as the cheese ages. The longer the cheese matures, the larger the holes become, and the more intricate the flavour. Swiss cheese is known for its buttery smoothness and slightly nutty flavour, which is a result of the bacteria used in its production.

In addition to the traditional Emmental variety, there are now several types of Swiss cheese, including Baby Swiss and Lacy Swiss, which are American variations with smaller holes and a milder flavour. Baby Swiss was developed in the mid-1960s by the Guggisberg Cheese Company in Ohio, and is made from whole milk, while Lacy Swiss is made from low-fat milk.

It originated in the Emmental region of Switzerland

Swiss cheese, or Emmental cheese, originated in the Emmental region of Switzerland. The first mention of 'Swiss' cheese was made by the Roman historian Pliny the Elder in the first century when he described "Caseus Helveticus", the cheese of the Helvetians, who populated the territory of present-day Switzerland. 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 Gruyère. However, it is believed that Swiss cheese has been produced in the Emmental region as early as 1300.

The Emmental region is known for its large rolling fields, which are ideal for dairy cattle grazing. Local farmers have used these pastures for thousands of years, and a portion of the milk obtained from the cows was used to make cheese. Over time, cheese became synonymous with the Emmental region, and its unique taste and appearance were popularized by a writer through a series of novels on the local dairy and cheese industry.

The distinctive holes in Swiss cheese are formed by the addition of gram-positive bacteria to the starter culture. These bacteria break down the lactic acid in the cheese, producing carbon dioxide bubbles that create the holes as the cheese ages. The longer the cheese matures, the larger the holes become, and the more intricate its flavour.

In the 19th century, the first cheese dairies were established in the Emmental region, making the cheese very popular even outside the region. However, the shift towards valley dairies in the Central Plateau gradually reduced the prominence of the traditional Alpine cheese dairies. Nevertheless, the art of cheesemaking in Switzerland has a long history, with archaeological evidence indicating that cattle breeding and milk preservation techniques date back to the Neolithic age.

The cheese was first manufactured in the 14th century

This is not true. Baby Swiss cheese was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Swiss immigrant Alfred Guggisberg. The name "Baby Swiss" was coined by Guggisberg's wife, Margaret, who noticed that the cheese was a "baby" version of a traditional Emmental Swiss wheel.

Baby Swiss cheese is a smaller wheel with smaller "eyes" and a creamier texture than traditional Swiss cheese. It is made with whole milk, giving it a buttery character, and has a shorter aging period, resulting in a milder, sweeter flavour.

The development of Baby Swiss cheese was a response to the American palate, which Guggisberg observed differed from that of Europeans in terms of taste preference for traditional Swiss cheese. Baby Swiss cheese is now made by a number of Master Cheesemakers in Green County, Wisconsin, as well as in other areas, mostly in the Amish-settled areas of Pennsylvania and Ohio.

While Baby Swiss cheese was indeed developed in the 20th century, Swiss-type or Alpine cheese more generally has a longer history. The term "Swiss cheese" refers to any variety of cheese that resembles Emmental cheese, which originated in the Emmental region of Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland, and the term is used as a generic descriptor of cheese type rather than an indicator of national origin.

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The distinctive eyes are formed during the aging process

Baby Swiss cheese was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Swiss immigrant Alfred Guggisberg. Guggisberg had noticed that the American palate seemed to differ from that of Europeans, with Americans less keen on the strong taste of traditional Swiss cheese. So, he developed a milder, younger version of Swiss cheese with a smaller wheel and smaller eyes. The name "Baby Swiss" was coined by Guggisberg's wife, Margaret, who saw the new cheese as a "baby" version of traditional Emmental Swiss cheese.

Baby Swiss cheese is made with whole milk, which gives it a richer, buttery character. Its smaller eyes are formed during the aging process, just like its stronger-flavoured cousin, Swiss cheese. The distinctive eyes are formed as bacteria break down the lactic acid in the cheese, generating carbon dioxide and creating bubbles that form holes in the cheese as it ages. The longer the cheese ages, the bigger the holes and the more intricate the flavour.

Swiss cheese is typically aged for longer than Baby Swiss, resulting in a stronger, more pronounced flavour. The longer aging period also leads to a firmer texture. Baby Swiss, on the other hand, is aged for a shorter period, resulting in a softer, creamier texture and a milder flavour. The smaller eyes of Baby Swiss are a result of its shorter ripening time. When made with part-skim milk, this younger cheese is usually called "Lacy Swiss".

The formation of eyes in Swiss cheese is influenced by various factors, including the aging time, temperature, and the presence of bacteria and enzymes. The larger eyes in Swiss cheese contribute to its more pronounced flavour, as the conditions that favour large eyes—longer aging and higher temperatures—also provide more time for the bacteria and enzymes to act and develop flavour. This relationship between eye size and flavour poses a challenge for manufacturers of pre-sliced Swiss cheese, as cheese with large eyes tends to come apart in mechanical slicers. As a result, US manufacturers often produce a less aged and milder version of Swiss cheese to facilitate slicing.

Many countries produce their own versions of Swiss cheese

Swiss cheese is a term used for any variety of cheese resembling Emmental cheese, a medium-hard cheese that originated in Switzerland. However, the term is generic and does not imply that the cheese is made in Switzerland. Swiss-type cheeses are now produced in many countries, including the United States, Finland, Estonia, Ireland, and Australia.

The United States Department of Agriculture (USDA) uses the terms Swiss cheese and Emmentaler cheese interchangeably. In Australia, Swiss cheese is sometimes referred to as Swiss-style cheese. In the US, the typical annual production of Swiss cheese is approximately 330 million pounds (150 kt).

Baby Swiss cheese, a variety of Swiss cheese with small holes and a mild flavor, was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. It is made from whole milk and has a buttery, slightly sweet flavor. Baby Swiss cheese is produced in several areas of the US, including Wisconsin, Pennsylvania, and Ohio.

Switzerland itself produces over 475 varieties of cheese, with about 99% of these made from cow's milk. Some well-known Swiss cheeses include Emmental, Gruyère, Appenzeller, and Raclette du Valais. Evidence of Switzerland's cheesemaking dates back to 2500 BC when dairy farming was first introduced to the region.

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