Patrick Oconnell
Swiss cheese is a generic term for any variety of cheese that resembles Emmental, a medium-hard cheese that originated in Switzerland. While some people love Swiss cheese, others find it disgusting. The taste of Swiss cheese can vary depending on factors such as the size of the eyes, aging, and storage conditions. The larger the eyes in Swiss cheese, the more pronounced its flavor due to longer fermentation. Aging can also affect the taste, making it sharper. Additionally, improper storage, such as exposure to heat, can cause the cheese to melt and change in taste.
| Characteristics | Values |
|---|---|
| Distinctive appearance | Riddled with holes known as "eyes" |
| Type of bacteria used | Streptococcus thermophilus, Lactobacillus (L. helveticius or L. delbrueckii subsp. bulgaricus), and Propionibacterium |
| Flavor | Nuttier and sweeter |
| Mold | Surface mold can be scraped off, and the cheese can still be consumed |
| Freezing | Freezing may cause cracks or crumbling |
| Varieties | Baby Swiss, Lacy Swiss, and Premium Swiss |
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What You'll Learn
Swiss cheese made in the US tastes worse than European Swiss cheese
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in the Emmental region of Switzerland. While "Swiss cheese" is produced in several countries, including the United States, Finland, Estonia, and Ireland, there are notable differences in taste and quality between Swiss cheese made in the US and its European counterpart.
Firstly, the traditional Swiss cheese, or Emmental cheese, is made with raw milk, while the American version often uses pasteurized or part-skim milk. This difference in the base ingredient can lead to variations in flavor and texture between the two types of Swiss cheese.
Secondly, the size and presence of holes, known as "eyes," in Swiss cheese influence its taste. The distinctive eyes in Swiss cheese are formed during the late stages of production when propionibacteria consume lactic acid and release carbon dioxide gas, creating bubbles that develop into holes. The larger the eyes, the more pronounced the flavor, as a longer fermentation period allows more time for bacterial action. However, cheese with larger eyes does not slice well, and US industry regulators have imposed restrictions on eye size for Swiss cheese to receive the Grade A stamp. As a result, American Swiss cheese varieties like Baby Swiss and Lacy Swiss have smaller holes, contributing to a milder flavor profile.
Additionally, the use of different bacterial cultures in cheese production can impact the taste. Swiss cheese production typically involves three types of bacteria, including Streptococcus thermophilus and Lactobacillus, which contribute to the nutty and sweet flavor through the production of acetate and propionic acid. Variations in bacterial cultures and their handling during the cheesemaking process could lead to differences in taste between US and European Swiss cheeses.
In conclusion, while Swiss cheese made in the US may be convenient and widely available, it falls short in taste compared to its European counterpart. The use of pasteurized milk, smaller eye size, and potential differences in bacterial cultures contribute to a milder and less complex flavor profile in American Swiss cheese. For cheese enthusiasts seeking a more authentic and flavorful experience, European Swiss cheese remains the preferred choice.
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The size of the holes in Swiss cheese impacts its taste
Swiss cheese is instantly recognizable for its holes, which are known as "eyes". The size of these holes is influenced by several factors, including the type of starter culture used, the ripening time, and the cheesemaking technique. The longer the cheese is aged, the more time the bacteria have to produce carbon dioxide gas, resulting in larger holes.
The holes in Swiss cheese play a crucial role in its overall characteristics. They contribute to the cheese's light and airy texture, making it easier to slice and chew. Additionally, the holes provide a surface area for the cheese to interact with oxygen, enhancing its flavor.
The relationship between hole size and taste in Swiss cheese is attributed to the increased surface area for oxygen interaction and the activity of bacteria. Larger holes in Swiss cheese indicate a longer fermentation period, allowing more time for bacteria to act and impart their distinct flavors. This results in a more intense and developed flavor profile.
However, it's important to note that while larger holes generally correspond to a stronger flavor, the specific type of starter culture used and the cheesemaking technique can also influence the taste. Variations in temperature, pressure, and milk composition contribute to the unique flavor profiles of different Swiss cheeses.
In summary, the size of the holes in Swiss cheese does impact its taste. The interplay between hole size, oxygen interaction, and bacterial activity contributes to the overall flavor experience. Additionally, the cheesemaking process and specific bacterial cultures used further refine the taste profile, resulting in the diverse range of flavors found in Swiss cheeses.
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Swiss cheese is made using three types of bacteria
Swiss cheese is a type of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. It is classified as a Swiss-type or Alpine cheese. The term "Swiss cheese" is now used for any variety of cheese with a similar appearance, regardless of whether it is made in Switzerland or not. Swiss cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland.
Swiss cheese is characterised by the presence of holes known as "eyes". The larger the eyes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives bacteria more time to act. This poses a challenge for cheese manufacturers, as cheese with large eyes does not slice well and tends to come apart in mechanical slicers. As a result, U.S. industry regulators have imposed restrictions on the minimum eye size for Swiss cheese to receive a Grade A rating.
The flavour and quality of Swiss cheese can be influenced by various factors, including the size of the eyes, ageing time, and storage conditions. For example, Baby Swiss cheese, which is aged for 30 days, has a milder and creamier taste compared to Premium Swiss cheese, which is aged for 60 days and has a stronger, nuttier flavour. Additionally, exposing Swiss cheese to heat can cause it to melt, affecting its texture and taste. While refrigeration can slow down the ageing process, it does not completely prevent it, and the cheese will continue to develop a sharper flavour over time.
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Swiss cheese can be safely consumed even if it has mould on it
Swiss cheese, a variety of cheese that resembles Emmental cheese, is known for its distinctive appearance, with blocks or rounds of cheese riddled with holes known as "eyes". While Swiss cheese is known to have a strong flavour and smell, it is safe to consume even if it has mould on it.
Mould is a type of microorganism that plays a crucial role in the cheesemaking process. In fact, many types of cheese, such as Brie and Camembert, are characterised by their thick coating of white mould or blue veins. While the mould on Swiss cheese may be less visible, it is still safe to consume. However, it is important to assess the type of cheese and the extent of mould growth before consuming it.
For soft cheeses like Brie or Port Salut, it is recommended to cut away about a quarter of an inch from any surface where mould is visible. On the other hand, harder, aged cheeses like Cheddar or Parmesan can simply have the mould scraped away. In the case of Swiss cheese, which is a medium-hard cheese, it is advisable to follow the same approach as for soft cheeses and cut away a generous portion of the cheese surrounding the mouldy area.
While mould is an integral part of the cheesemaking process, it is important to distinguish between safe and toxic moulds. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould is present, as the damp environment allows mould to penetrate deeply, negatively impacting both flavour and safety. However, for harder cheeses like Swiss cheese, the mould typically remains on the surface and can be safely removed without compromising the cheese's integrity.
In summary, Swiss cheese can be safely consumed even if it has mould on it. By cutting away a sufficient portion of the cheese surrounding the mould, you can safely enjoy the distinctive flavour and texture of Swiss cheese without worrying about any potential health risks associated with mould consumption.
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Baby Swiss cheese has a milder, creamier taste than Premium Swiss
Swiss cheese is typically aged for a longer period, giving it a stronger, more pronounced flavour. It has a firm and slightly crumbly texture, and is recognisable for its large holes or "eyes". These holes are formed by carbon dioxide gas bubbles during the aging process, and the longer fermentation period gives the bacteria more time to act, contributing to its flavour.
Baby Swiss cheese, on the other hand, is aged for a shorter period, resulting in a milder, creamier taste. It has a softer texture and smaller holes. Baby Swiss cheese is made from whole milk, giving it a higher fat content than Swiss cheese, which contributes to its creamy texture. It is often described as buttery and slightly sweet, with hints of caramel and fruitiness.
Baby Swiss is well-suited for sandwiches, grilled paninis, omelettes, quiches, and salads, where its mild flavour and creamy texture can enhance the other ingredients. It pairs well with ham, as well as with mixed greens, fruits, and nuts.
While Swiss cheese is known for its bold, strong flavour, Baby Swiss offers a smoother, buttery, and semi-sweet taste that may appeal to those who prefer a less intense cheese experience. Ultimately, the preference between the two types of cheese will come down to individual taste preferences.
Both types of cheese have their unique characteristics and uses, contributing to the diverse world of cheese and culinary possibilities.
Frequently asked questions
Swiss cheese is made using three types of bacteria—Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). The cheese gets its nutty and sweet flavor from the acetate and propionic acid released by the Propionibacterium. However, some people dislike the taste of Swiss cheese, finding it too strong or unpleasant.
The holes in Swiss cheese, known as "eyes," are formed by carbon dioxide gas released by the bacteria during fermentation. The larger the eyes, the more pronounced the flavor, as a longer fermentation period gives the bacteria more time to act.
Swiss cheese is known for its strong, pungent smell, which can be off-putting to some people. The smell is likely due to the bacteria and fermentation process used in its production.
It is natural for Swiss cheese to sometimes look oily or inflated due to the reactants in the cheese responding to surrounding temperatures. This does not affect the quality or safety of the cheese.
Surface mold only affects the surface of the cheese, and it can be safely scraped off. However, it is best to prevent mold by keeping the cheese tightly wrapped in plastic or vacuum-sealed.
