Frederic Melton
Swiss cheese is an iconic variety of cheese, known for its distinctive appearance riddled with holes, known as eyes. While the mass-produced variety found in delis is often unremarkable in flavour, there are many types of Swiss cheese with more complex and intense flavours. The flavour of Swiss cheese is influenced by factors such as the size of the eyes, aging time, and the region of production. This article will explore the different varieties of Swiss cheese, focusing on those with the strongest flavours, and provide suggestions for food and drink pairings.
| Characteristics | Values |
|---|---|
| Brand | Sargento |
| Texture | Dry, chewy |
| Flavour | Creamy, salty, nutty, bitter |
| Aroma | Herbaceous, floral |
| Aftertaste | Lingering |
| Ideal thickness | Not too fat and nowhere near thin |
| Best use | Sandwiches, salads |
| Aging | 7-14 months |
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What You'll Learn
Aging and flavour
The ageing process is one of the most important elements of cheesemaking. It allows the cheese to develop its full flavour, aroma, and texture. During the ageing process, the lactose in the cheese breaks down into lactic acid, making the cheese sour and sharper in taste. The longer the ageing time, the more intense the flavour, and the harder and drier the texture.
Swiss cheese is typically aged for a maximum of four months, but some varieties are aged for much longer. The minimum ageing period for Swiss cheese is 90 days, but it can range up to 120 days or longer. The longer ageing time contributes to the development of a fuller, nuttier, and tangier flavour, as well as a harder texture.
Baby Swiss cheese, for example, is aged for a shorter period, typically several months. This shorter ageing period results in a pale yellow colour, nutty flavour, and smooth, creamy texture. On the other hand, Hook's Swiss cheese is aged for three years, resulting in a much nuttier and tangier flavour than milder Swiss cheeses.
The ageing process also affects the colour and texture of Swiss cheese. As it ages, Swiss cheese becomes deeper in colour and sharper in flavour. The longer ageing time allows bacteria to act, resulting in a more pronounced flavour. The distinctive "eyes" or holes in Swiss cheese are formed by carbon dioxide slowly creating bubbles.
The ageing process for Swiss cheese can vary depending on the desired flavour, texture, and type of cheese. During ageing, Swiss cheese is stored in cellars or caves that maintain specific temperature and humidity levels. These conditions promote the growth of specific bacteria that contribute to the cheese's unique flavour. As Swiss cheese ages, its flavour undergoes a transformation, initially exhibiting a mild and slightly sweet taste, and then developing a more pronounced nutty and earthy flavour, complemented by a hint of saltiness.
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Sargento Creamery Baby Swiss
Sargento, the company behind Sargento Creamery Baby Swiss, has a reputation for producing exceptional cheese that is loved by many. Their marketing team has done an excellent job of promoting their products, and consumers can trust the brand to deliver high-quality cheese with delicious flavour in every bite.
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Emmentaler
The cheese is made from raw cow's milk, with the addition of three types of bacteria: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. It is then aged for a minimum of four months in traditional cellars, resulting in a nutty flavour with slight acidity and a hint of herbs. The longer the cheese is aged, the more intense its flavour becomes, developing a pleasant, lactic tang that makes it perfect for melting into fondue or topping grilled meats.
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Appenzeller
The cheese is characterised by an herbal brine that is rubbed on the exterior of the wheel as it begins to mature. This brine, a combination of wine, herbs, spices, and occasionally brandy, significantly influences the flavour and texture of the cheese. The recipe for the brine has been kept a secret for centuries, preventing the cheese from qualifying for AOP status. During maturation, the wheels are periodically washed with the brine, resulting in a thin blueish line just under the rind, indicating that the brining process was successful.
The flavour of Appenzeller is described as nutty, with an herbal spiciness suggesting notes of ginger, black tea, and clover. It pairs well with the classic potato dish, rösti, and is a suitable choice for baked dishes such as stuffed veal schnitzel and roasted vegetables.
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Raclette du Valais AOP
The cheese is made with untreated full-fat cow's milk from specific breeds of cows, including Herens, Brown Swiss, Simmental, Holstein, and Red Holstein. The milk is produced and the cheese is made and matured exclusively in the canton of Valais, with the exception of the alpine pastures of Spittelmatten in the municipality of Kandersteg (canton Bern). The only permitted ingredients, besides milk, are water, salt, rennet, starter cultures, and cheese smear. The natural milk and the alpine plants that the cattle feed on impart their flavour to the cheese, so the taste of Raclette du Valais AOP varies depending on where the cows graze. It typically has a fresh taste with a slightly acidic tang that dominates the floral and fruity notes.
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Frequently asked questions
Generally, the larger the eyes in Swiss cheese, the more pronounced its flavor. Longer aging and higher temperatures lead to larger eyes and a stronger flavor. Emmentaler, Raclette du Valais AOP, and Appenzeller are known to have strong flavors.
The aging time, temperature, and type of milk used are factors that affect the flavor of Swiss cheese.
Sargento Swiss cheese is considered the best for sandwiches due to its ideal thickness and dry, chewy texture.
Appenzeller is a great choice for the classic potato dish, rösti.
Boar's Head Swiss cheese is the best pre-packaged option as it is beautifully thin and delicate, with a complex flavor from longer aging.
