Frederic Melton
Swiss cheese is a broad term for any variety of cheese that resembles Emmental, a medium-hard cheese that originated in Switzerland. The term is generic and does not imply that the cheese is made in Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. Interestingly, the larger the holes in Swiss cheese, the more pronounced its flavor. This is because a longer fermentation period gives bacteria more time to act. However, cheese with large holes does not slice well and comes apart in mechanical slicers. Swiss cheese is made with three types of bacteria, and in the late stages of production, the bacteria release acetate and propionic acid, giving Swiss cheese its nutty and sweet flavor. Despite this, some people find the flavor of Swiss cheese to be disgusting and akin to the taste of socks or garbage.
| Characteristics | Values |
|---|---|
| Hardness | Extra chewy with a weird texture |
| Flavor | Pungent and disgusting |
| Odor | Rotten, nasty, and eye-wateringly bad |
| Appearance | Riddled with holes known as "eyes" |
| Cause of holes | Carbon dioxide released by bacteria during production |
| Hole size | Inversely proportional to sliceability |
| Aging | Leads to a sharper flavor |
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What You'll Learn
Swiss cheese is made with bacteria that release acetate, propionic acid, and carbon dioxide gas
Swiss cheese is a generic term used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
The flavor of Swiss cheese has been described as pungent and overpowering, with some comparing it to the taste of toe fungus. It is also known for its hard texture and strong smell. The cheese's flavor can change if it is left out for an extended period, as it will continue to age and develop a sharper flavor. Refrigeration slows down the aging process but does not stop it.
Swiss cheese is typically made with raw milk, but some varieties, such as Baby Swiss and Lacy Swiss, are made with pasteurized or part-skim milk. Baby Swiss has a milder, creamier taste and is aged for 30 days, while Lacy Swiss is made from low-fat milk and has a mild flavor with small holes.
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The carbon dioxide gas forms bubbles that develop into holes, known as eyes
The term Swiss cheese is used to refer to any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. While the term is generic and does not imply that the cheese is made in Switzerland, it is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
Swiss cheese, or Emmental cheese, is characterised by blocks or rounds riddled with holes known as "eyes". The cheese gets its distinctive appearance during the late stages of production when propionibacteria consume the lactic acid excreted by other bacteria and release carbon dioxide gas. This carbon dioxide slowly forms tiny bubbles that develop into the eyes of Swiss cheese.
The size of the eyes in Swiss cheese influences its flavour profile. In general, the larger the eyes in the cheese, the more pronounced its flavour. This is because a longer fermentation period allows for more bacterial activity, enhancing the flavour. However, cheese with large eyes does not slice well and tends to come apart in mechanical slicers. As a solution, U.S. industry regulators have reduced the minimum eye size for Swiss cheese to obtain the Grade A stamp.
The term blind is used to describe Swiss cheese without any eyes, lacking the characteristic holes. Interestingly, a hypothesis proposed by Swiss researchers in 2015 suggests that the modern sanitation of milk, which eliminates debris like hay dust, may have contributed to the reduced hole size in Swiss cheeses.
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The larger the eyes, the stronger the flavour
Swiss cheese, or Emmental cheese, is a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. The term "Swiss cheese" is now used as a generic term for any variety of cheese that resembles the original product from Switzerland. Swiss cheese is characterised by the presence of holes known as "eyes", with cheese without eyes known as "blind".
The eyes in Swiss cheese are formed by the release of carbon dioxide by propionibacteria during the late stage of cheese production. The propionibacteria consume the lactic acid excreted by other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that develop into eyes. The larger the eyes in Swiss cheese, the stronger the flavour. This is because a longer fermentation period gives bacteria more time to act, enhancing the flavour.
The presence of eyes in Swiss cheese was historically seen as a sign of imperfection, and cheese makers tried to avoid their formation. However, in modern times, the holes have become an identifier of the cheese. The typical annual production of Swiss cheese in the United States is approximately 330 million pounds (150 kt).
Some people find the flavour of Swiss cheese unpleasant, describing it as pungent and overpowering in sandwiches. The texture has also been criticised as being too chewy and rubbery for sandwiches. Despite this, Swiss cheese is widely consumed and produced in various countries, including the United States, Finland, Estonia, and Ireland.
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Swiss cheese is lactose-free
Swiss cheese, known for its distinctive appearance riddled with holes or "eyes", is a medium-hard cheese that originated in Switzerland. While the cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland, it is still made in a similar way. Swiss cheese is produced using three types of bacteria: Streptococcus thermophilus, Lactobacillus, and Propionibacterium. During the late stages of production, the Propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the bubbles that create the "eyes", while the acetate and propionic acid give Swiss cheese its nutty and sweet flavor.
Despite being made with cow's milk, Swiss cheese is considered to be virtually lactose-free. This means that it is suitable for most people with lactose intolerance. Lactose intolerance is a common condition, affecting over 65% of the global population to some degree, where the body struggles to digest lactose, a sugar found in dairy products. However, Swiss cheese and other hard cheeses such as cheddar, colby, mozzarella, and Monterey Jack, are low in lactose due to the cheesemaking process. During this process, up to 90% of the lactose in milk is removed, and the remaining lactose is fermented into lactic acid. As a result, hard cheeses contain less than 1 gram of lactose per 1.5-ounce serving, compared to 6 to 14 grams of lactose per serving in milk.
While Swiss cheese is generally well-tolerated by those with lactose intolerance, it is important to note that individual tolerance levels vary. Some people with lactose intolerance may still experience discomfort when consuming any milk products, including Swiss cheese. Additionally, Swiss cheese has a strong flavor that some may find unpleasant. Its pungency can overpower the other flavors in a dish, such as in a sandwich. The texture of Swiss cheese has also been described as unusually hard and chewy, which may be undesirable for some.
For those who enjoy the taste and texture of Swiss cheese, it can be a good option to include in their diet, especially if they are concerned about lactose intolerance. The low lactose content of Swiss cheese means that those with lactose intolerance can still enjoy the taste and health benefits of dairy without experiencing uncomfortable digestive symptoms. However, it is always recommended to introduce new foods gradually and in small amounts to gauge individual tolerance levels.
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The cheese is not actually made in Switzerland
The term "Swiss cheese" is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in the area around Emmental, Switzerland. The term does not imply that the cheese is actually made in Switzerland. In fact, "Swiss cheese" is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
While the term "Swiss cheese" may evoke images of the iconic cheese with holes, known as "eyes", the presence and size of these holes can vary. The holes in Swiss cheese are formed by carbon dioxide gas released by bacteria during production. Larger holes indicate a longer fermentation period, resulting in a more pronounced flavor. However, cheese with large holes does not slice well, so industry regulators have set minimum eye size standards for Grade A Swiss cheese.
Swiss-type cheeses are typically made using thermophilic lactic fermentation starters, with the curd being incubated at high temperatures of 45°C or more. They are then pressed to expel excess moisture, resulting in a firm yet elastic texture. The flavor of Swiss cheese is often described as nutty and buttery, rather than sharp, acidic, or salty.
Switzerland has a long history of cheesemaking, with over 500 varieties of cheese produced in the country each year. Traditional Swiss cheeses, such as Sbrinz, Appezeller, and Emmentaler, have been made in the country for centuries using raw cow's milk. These cheeses are known for their unique flavors and textures, influenced by the local dairy practices and ingredients.
While the term "Swiss cheese" may be associated with the holes or "eyes" that characterize some varieties, it is important to note that the cheese itself may not be made in Switzerland. The production and export of Swiss cheese were historically controlled by the Swiss Cheese Union, which disbanded in 1999. Today, cheesemakers in Switzerland and other countries continue to produce and experiment with various types of Swiss-type cheeses, contributing to a diverse and evolving marketplace.
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Frequently asked questions
Swiss cheese is made using three types of bacteria: Streptococcus thermophilus, Lactobacillus, and Propionibacterium. In the later stages of production, the Propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the bubbles that create the "eyes", and the acetate and propionic acid give Swiss cheese its nutty and sweet flavor. The larger the eyes in a Swiss cheese, the more pronounced its flavor.
The eyes in Swiss cheese are the holes that form due to the carbon dioxide released by bacteria during the later stages of cheese production.
Yes, with time, cheese gets sharper in taste. Refrigeration slows down the aging process but does not stop it.
Baby Swiss is aged for 30 days and has a milder, creamier taste. Premium Swiss is aged for 60 days and has a slightly stronger, nuttier flavor.
