Frederic Melton
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. The distinctiveness of Swiss cheese comes from its holes, known as eyes, which are formed by the fermentation of acids released by bacteria over time. The flavour profile of Swiss cheese is a harmonious blend of various elements, including mild sweetness, nutty undertones, and a hint of tanginess. However, Swiss cheese can sometimes exhibit unexpected bitterness due to factors such as the type of milk used, curing time, and the presence of specific bacteria and acids. This bitterness can be balanced by pairing Swiss cheese with sweet or acidic foods.
| Characteristics | Values |
|---|---|
| Distinctive quality | Holes |
| Type of bacteria used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Taste | Mild sweetness, nutty undertones, tanginess, savory |
| Texture | Firm |
| Color | Pale yellow |
| Type of milk used | Cow's milk, goat's milk, sheep's milk |
| Salt content | Higher salt content reduces bitterness |
| Curing time | Longer curing time increases bitterness |
| Storage conditions | Exposure to high temperatures or humidity increases bitterness |
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What You'll Learn
- Swiss cheese is not a kind of cheese in Switzerland
- The taste of Swiss cheese comes from the milk, the secret stuff, and the fermenting
- The secret stuff is rennet, a substance with enzymes from a young calf's stomach
- Swiss cheese has a distinct appearance with holes known as eyes
- The size of the eyes in Swiss cheese impacts its flavor
Swiss cheese is not a kind of cheese in Switzerland
Swiss cheese has a unique flavour profile that combines mild sweetness, nutty undertones, and a hint of tanginess. The sweetness is subtle and pleasant, making the cheese appealing to a broad audience. The nutty undertones add depth and character, while the tanginess provides a refreshing contrast to the other flavours. The taste of Swiss cheese can also vary depending on the milk used, as the flavour of the milk is influenced by the diet of the cow it came from. For example, cheese made from milk produced by cows grazing in high alpine meadows may taste different from cheese made from milk produced by cows grazing in the lowlands.
Swiss cheese is made using century-old techniques passed down through generations in Switzerland. The process involves adding a substance called rennet to heated milk. Originally, rennet was an enzyme derived from a young calf's stomach, but nowadays, it is often a bit of milk from the previous day's cheese-making process. In addition, specific bacteria are added during the heating process, contributing to the formation of holes and the development of flavour.
Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. Different varieties of Swiss cheese exist, such as Baby Swiss and Lacy Swiss, which are American versions with smaller holes and a milder flavour. The term "Swiss cheese" is used interchangeably with "Emmentaler cheese" in the United States and Australia, contributing to the perception of Swiss cheese as a specific type of cheese rather than a category.
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The taste of Swiss cheese comes from the milk, the secret stuff, and the fermenting
"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. The taste of Swiss cheese comes from three stages of the cheesemaking process: the milk, the "secret stuff", and the fermenting.
Firstly, the milk itself brings a particular taste, influenced by the cow's diet. For example, cheese made in early spring, when there is a lot of wild onion grass, often tastes slightly of onion.
Secondly, the "'secret stuff" refers to the addition of rennet, a substance originally derived from a young calf's stomach but more commonly made using leftover milk from the previous day's cheese. Rennet is added to heated milk to curdle it.
Finally, the fermenting process adds another layer of flavour. Specific bacteria are added during the heating of the cheese, and the holes in Swiss cheese are formed by the fermentation of acids released by these bacteria over time. The length of time, temperature, and other conditions during fermentation will change the flavour.
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The secret stuff is rennet, a substance with enzymes from a young calf's stomach
Swiss cheese, or what the Swiss call Emmentaler cheese, is known for its distinctive holes, which are caused by the fermentation of acids released by bacteria over time. But what gives Swiss cheese its unique flavour?
The flavour of Swiss cheese comes from three stages: the milk, the "secret stuff", and the fermenting. The milk itself brings a particular taste, depending on the cow and what it eats. For example, cheese made in early spring, when there is a lot of wild onion grass, often tastes slightly of onion.
The "secret stuff" is a substance called rennet, which is added after the milk has been heated. Traditionally, rennet was an enzyme taken from a young calf's stomach. However, nowadays, rennet is often a bit of milk from yesterday's cheese, taken at the right step in the cheesemaking process. Essentially, rennet is what makes one batch of cheese distinct from another. Cheesemakers closely guard the secret of what is added to their cheese and who keeps care of this substance.
The final stage that influences the flavour of Swiss cheese is fermenting. Variations in the length of time, temperature, and other conditions change the flavour. The larger the holes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives the bacteria more time to act.
Overall, Swiss cheese is known for its mild sweetness, nutty undertones, and slight tanginess. These elements create a trifecta of flavours that make Swiss cheese a culinary delight.
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Swiss cheese has a distinct appearance with holes known as eyes
Swiss cheese, or what the Swiss refer to as Emmentaler cheese, is known for its distinct appearance with holes known as "eyes". The cheese is classified as a Swiss-type or Alpine cheese and is a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. The holes in Swiss cheese are formed during the late stages of production when propionibacteria consume the lactic acid excreted by other bacteria and release carbon dioxide gas. These gases slowly form the bubbles that become the "eyes".
The size of the eyes in Swiss cheese influences its flavour profile. In general, larger eyes in Swiss cheese result in a more pronounced 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 fall 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 "Swiss cheese" is a generic term for any variety of cheese that resembles Emmentaler cheese and is not limited to cheeses produced in Switzerland. Swiss cheese is now produced in various countries, including the United States, Finland, Estonia, and Ireland. The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably.
The holes in Swiss cheese were historically viewed as imperfections, and cheesemakers attempted to avoid their formation by pressing the cheese during production. However, modern sanitation practices have played a role in reducing hole size in Swiss cheeses. The absence of debris, such as hay dust in the milk, contributed to the development of "blind cheese", or cheese without eyes.
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The size of the eyes in Swiss cheese impacts its flavor
The flavour of Swiss cheese is influenced by several factors, including the milk source, the specific bacteria and substances added during production, and the fermentation process. Interestingly, the size of the eyes in Swiss cheese, or the holes, also impacts its flavour profile.
Swiss cheese, also known as Emmental cheese in Switzerland, is characterised by its distinctive holes, known as "eyes". The formation of these eyes is a result of the fermentation process, where bacteria release acids over time. Specifically, three types of bacteria are used in Swiss cheese production: Streptococcus thermophilus, Lactobacillus, and Propionibacterium. During a late stage 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 slowly forms the bubbles that develop the eyes, while the acetate and propionic acid contribute to the nutty and sweet flavour characteristic of Swiss cheese. The size of these eyes influences the flavour intensity of the cheese. In general, larger eyes indicate a longer fermentation period, providing more time for the bacteria to act and impart their flavours. As a result, Swiss cheese with larger eyes tends to have a more pronounced flavour profile.
However, cheese with large eyes presents a challenge during slicing, as it does not slice well and tends to come apart in mechanical slicers. Due to this issue, U.S. industry regulators have reduced the minimum eye size for Swiss cheese to obtain the Grade A stamp. This has led to the development of American Swiss cheeses with smaller eyes, such as Baby Swiss and Lacy Swiss, which have a milder flavour compared to their European counterparts.
In summary, the size of the eyes in Swiss cheese is not just a visual characteristic but also plays a role in determining its flavour. The larger the eyes, the more pronounced the flavour tends to be due to the extended fermentation period. However, the industry has navigated the slicing challenges associated with larger eyes by adjusting the minimum eye size requirements, resulting in milder Swiss cheese varieties with smaller eyes.
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Frequently asked questions
Swiss cheese is weird because it has holes, called "eyes", formed by the fermentation of acids released by bacteria over time.
Swiss cheese has a mild sweetness that adds a pleasant note, making it appealing to a broad audience. This sweetness comes from the bacteria Propionibacterium (Propionibacterium freudenreichii subsp. shermani) which releases propionic acid, giving Swiss cheese its nutty and sweet flavour.
Swiss cheese can sometimes have an unexpected bitterness due to the presence of propionic acid bacteria (PAB) and butyric acid bacteria (BAB). The curing time of Swiss cheese can also influence its bitterness, with shorter curing times resulting in higher levels of propionic and butyric acids, leading to a more bitter taste.
Swiss cheese has a slight tanginess or acidity that provides a refreshing zing and elevates the overall taste experience.
To balance out the bitterness in Swiss cheese, pair it with sweet or acidic foods such as fruits, honey, or wine. Choosing younger cheese, which has milder flavours and less bitterness, and storing the cheese properly can also help reduce bitterness.
