Andy Montoya
Swiss cheese, or Emmental cheese, is a medium-hard cheese that 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, but it was not until the 14th century that Swiss cheese started to be produced in the Emmental region. The cheese's unique appearance and taste were popularized by a writer through his series of novels on the Emmental dairy and cheese industry. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland, and is a staple in many recipes such as Cuban sandwiches, fondue, and chicken Cordon Bleu.
| Characteristics | Values |
|---|---|
| Origin | West Central region of Switzerland, also known as the Emmental area |
| First Manufactured | 14th century |
| Original Name | Emmental cheese |
| Current Name | Swiss cheese |
| Distinct Feature | Riddled with holes known as "eyes" |
| No. of Bacteria Used in Production | 3 |
| Names of Bacteria | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Annual Production in the US | 330 million pounds |
| Names of American Swiss Cheeses | Baby Swiss and Lacy Swiss |
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What You'll Learn
Swiss cheese was first made in the Emmental region of Switzerland
Swiss cheese, or Emmental cheese, was first made in the Emmental region of Switzerland. The cheese is named after its place of origin, the Emmental area, also known as the West Central region of Switzerland. The area is ideal for pastures, with its large rolling fields, and has been used for dairy cattle grazing for thousands of years.
The first mention of 'Swiss' cheese was made by the Roman historian Pliny the Elder in the first century. He described "Caseus Helveticus", the cheese of the Helvetians, who populated the territory of present-day Switzerland at the time. The first medieval source that mentions cheesemaking in the region dates back to 1115 and comes from the Pays d’Enhaut in the former county of Gruyère. The Handfeste, or charter, of the city of Burgdorf from 1273 also refers to cheesemaking in the Emmental valley.
Swiss cheese started to be produced in Emmental as early as the 14th century. However, it did not become popular outside the region until the early 1800s when the people of Emmental began to produce larger quantities that could be marketed elsewhere. In 1815, the first Emmental village cheese dairy in the valley was established as a cooperative in Kiesen, near Thun. Although the Swiss were initially sceptical of Emmental cheese from lowland cheese dairies, production gradually shifted to the valleys and the Central Plateau. From 1832 onwards, the number of cheese dairies in the Fribourg region increased, and the production of Swiss cheese spread to Eastern Europe and North America.
Swiss cheese is now known for its distinctive holes, known as "eyes", which are created by the addition of gram-positive bacteria to the starter culture. These bacteria produce carbon dioxide bubbles, which form the holes in the cheese. The larger the holes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives the bacteria more time to act.
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The first mention of 'Swiss' cheese was by Roman historian Pliny the Elder
The first mention of Swiss cheese was by Roman historian Pliny the Elder in the first century. He described what he called "Caseus Helveticus", the cheese of the Helvetians, who populated the territory of present-day Switzerland at that time. The hard-cheese tradition was introduced to the Alpine regions by the Romans, who occupied Switzerland.
The first medieval source that mentions cheesemaking dates back to 1115 and comes from the Pays d’Enhaut in the former county of Gruyères. The Handfeste, or charter, of the city of Burgdorf from 1273 also refers to cheesemaking in the Emmental valley. Up until the early Middle Ages, the population of the region was almost entirely self-sufficient. The Alpine valleys were inhabited only where cereal crops would grow. The Alps and their foothills had always been dominated by dairy farming. Wherever milk was produced, it had to be preserved, which meant turning it into butter, Ziger (whey cheese), quark and cheese.
Swiss cheese, or Emmental cheese, was first manufactured in the West Central region of Switzerland, also known as the Emmental area. This region is ideal for pastures, with its large rolling fields. Emmental’s pastures were used by local farmers for dairy cattle grazing for thousands of years. A portion of the milk obtained from the cows was used to make cheese. Soon, cheese became synonymous with Emmental. This cheese’s incredible taste and unique appearance were popularized by a writer through a series of novels on the Emmental dairy and cheese industry. According to history, Swiss cheese started to be produced in Emmental as early as the 14th century.
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. Today, Swiss cheese is available throughout the world.
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The cheese's unique holes are created by bacteria
Swiss cheese, or Emmental cheese, is a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. It is characterised by its distinctive holes, known as "
During the cheese-making process, bacteria consume the lactic acid produced by other bacteria and release carbon dioxide, acetate, and propionic acid. The carbon dioxide forms bubbles that slowly develop into the eyes of Swiss cheese. The acetate and propionic acid contribute to the nutty and sweet flavour of the cheese. The presence of these bacteria is essential to the formation of the eyes, as they are responsible for producing the gas that creates the holes.
Historically, the holes in Swiss cheese were considered imperfections, and cheesemakers attempted to avoid them by pressing the cheese during production. However, in modern times, the holes have become an identifier of the cheese. Interestingly, the size of the holes can vary depending on various factors. Larger eyes indicate a more pronounced flavour, as a longer fermentation period allows more time for bacterial activity. On the other hand, cheese with large holes does not slice well and tends to come apart in mechanical slicers.
The unique holes of Swiss cheese are also influenced by the presence of tiny bits of hay in the milk, as suggested by Agroscope researchers. When cheese was traditionally made in barns using open buckets, hay particles could easily fall into the milk. These particles create weaknesses in the curd structure, allowing gas to form and contribute to the development of holes. The disappearance of the traditional bucket during milking is believed to have played a role in the reduction of hole size in modern Swiss cheeses.
Overall, the holes in Swiss cheese are a result of the interaction between bacteria and other environmental factors, creating the distinctive eyes that have become associated with this popular variety of cheese.
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Swiss cheese is now produced in many countries
Swiss cheese, also known as Emmental cheese, was first manufactured in the Emmental area of Switzerland as early as the 14th century. The cheese's unique appearance and taste were popularized by a writer through his series of novels on the Emmental dairy and cheese industry. Swiss cheese is characterized by its yellow, medium-hard texture and the presence of holes known as "eyes". The term "Swiss cheese" is now used to refer to any variety of cheese that resembles Emmental cheese, regardless of its country of origin.
Today, Swiss cheese is produced in many countries besides Switzerland, including the United States, Canada, Australia, New Zealand, Finland, Estonia, Ireland, and India. The availability and popularity of Swiss cheese worldwide can be attributed to the spread of cheesemaking knowledge and the migration of Swiss dairymen to other regions. In the 19th century, Swiss cheesemakers established dairy farms in Eastern Europe and North America, where they primarily produced Emmental cheese. Over time, the production and consumption of Swiss cheese grew, with the United States having an annual production of approximately 330 million pounds and a per capita consumption of just over 1 pound in 2013.
The holes in Swiss cheese, formed by carbon dioxide bubbles created by bacteria, were initially considered imperfections. However, in modern times, the holes have become an identifier of the cheese, with larger holes corresponding to a more pronounced flavor due to extended fermentation. The distinct appearance and flavor of Swiss cheese have made it a staple in various recipes, such as Cuban sandwiches, fondue, and chicken Cordon Bleu.
While Swiss cheese is now produced globally, variations in local ingredients and production methods may result in slight differences in taste and texture. Additionally, the term "Swiss cheese" can have different interpretations in different countries. For example, in Europe and the United Kingdom, asking for Swiss cheese may result in receiving Emmental cheese, while in English-speaking countries like the United States, Canada, Australia, and New Zealand, "Swiss cheese" typically refers to the holey variety.
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Swiss cheese is a staple in many recipes
Swiss cheese, also known as Emmental cheese, is a versatile ingredient used in a variety of dishes. Its unique flavour and texture make it a popular choice for recipes that require a distinct taste and melting quality. The term "Swiss cheese" refers to any variety of cheese that resembles Emmental cheese, which originated in the Emmental region of Switzerland. While the cheese has a long history in Switzerland, it didn't become popular worldwide until the early 1800s when larger quantities were produced and marketed outside of the Emmental region.
Swiss cheese is characterised by its yellow colour, medium-hard texture, and distinctive holes, known as "eyes". These holes are formed by the release of carbon dioxide gas during the late stages of cheese production. The presence of these holes gives Swiss cheese a unique appearance and makes it easily recognisable.
Swiss cheese is a key ingredient in many classic dishes, such as Cuban sandwiches, chicken cordon bleu, and fondue. Its melting properties and nutty flavour enhance the taste and texture of these dishes. The use of Swiss cheese in recipes is not limited to traditional dishes; it is also a popular choice for modern creations, such as burgers, casseroles, and stuffed dishes. The versatility of Swiss cheese makes it a go-to ingredient for chefs and home cooks alike.
In addition to its culinary applications, Swiss cheese also has a significant cultural impact. In the early days of the Swiss Confederation, cheese was commonly used as a means of payment, barter, and trade. It was valued highly enough to be used as currency, demonstrating its importance in Swiss culture and history.
Today, Swiss cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland. While the term "Swiss cheese" may not always indicate that the cheese is made in Switzerland, it still carries the legacy of its Swiss origins. The popularity of Swiss cheese in recipes around the world is a testament to its enduring appeal and versatility in the culinary realm.
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Frequently asked questions
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that 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. He described it as "Caseus Helveticus", the cheese of the Helvetians, who populated the territory of present-day Switzerland at the time.
The first medieval source that mentions cheesemaking in Switzerland dates back to 1115 and comes from the former county of Gruyères. The Charter of the city of Burgdorf from 1273 also refers to cheesemaking in the Emmental valley. However, Swiss cheese, or Emmental cheese, didn't become popular outside of Switzerland until the early 1800s.
Swiss cheese gets its distinctive holes, known as "'eyes', from the addition of gram-positive bacteria to the starter culture. These bacteria release gases that form bubbles, creating the holes in the cheese. The bacteria also contribute to the nutty and sweet flavour of the cheese.
