Ah Swiss cheese, one of the most beloved cheeses in the entire world. Chances are good that you’ve seen (or eaten) a slice of Swiss cheese before at some point in your life, even if you don’t recognize the name. Swiss cheese has been around for centuries, and its popularity shows no sign of slowing down. So what makes Swiss cheese so special? Let’s take a look!
The Swiss cheese we’re most familiar with hails from Switzerland and is now also produced in countries all around the world, including the United States. The traditional Swiss cheese is made from cow’s milk and is named after the country of origin. In Switzerland, the cheese is known as Emmentaler and is one of the few cheeses in the world to meet the specific requirements of the Appellation d’Origine Contrôlée (AOC) Swiss cheese designation.
At first glance, Swiss cheese seems pretty straightforward - it’s a mild yellow cheese with lots of holes. But, as with many things in life, the name “Swiss cheese” is used to describe a much wider range of cheese than simply the traditional Swiss cheese. In general, any cheese that has holes and a mild flavor is often referred to as Swiss cheese, which is why you may have seen other types of cheese labeled as Swiss cheese.
Aside from the holes, Swiss cheese is most notable for its flavour. Among all cheeses, Swiss cheese has a unique nutty taste. It is a semi-hard cheese that is firm yet pliable, and it’s perfect for melting. In fact, Swiss cheese is a favorite of cheese lovers around the world because it melts so well, making it a key ingredient in dishes like quiche, fondue, casseroles, and more.
But the most stand-out trait of Swiss cheese is the signature holes or “eyes” that dot the surface. Les Gruyere, an AOC cheese variety of Swiss cheese, is named for these holes. Swiss cheese got its distinctive holes from a special cheese culture added to the milk during production that releases carbon dioxide gas. This gas creates bubbles in the cheese which eventually break down and form the eyes.
Today, more than 200 varieties of cheese around the world are classified as Swiss cheese, which can make selecting the right one a daunting task. If you’re a fan of the traditional Swiss cheese, aim for the AOC Swiss cheeses like Emmentaler AOC, Gruyere AOC, and Sbrinz AOC. However, if you’re looking for a milder and more affordable alternative to traditional Swiss cheese, you can also find many Swiss-style cheeses that are made with various types of milk, including soy and goat milk.
Whether you’re tantalizing your taste buds with a slice of Swiss cheese on a sandwich or using it to make a delicious dish, Swiss cheese is sure to please. Its delicious flavour, soft texture, and of course, its distinctive eyes, make it a beloved choice for cheese lovers from around the world. So, the next time you’re at the grocery store, be sure to pick up a pack of Swiss cheese and including it as a staple in your fridge!
For many of us, the Swiss cheese is an iconic part of the culinary landscape. We encounter it in fondues, salads, sandwiches, and on its own as a snack. But have we ever stopped to consider the journey it takes before it reaches our food? How exactly is Swiss cheese made, and what are the processes involved before it turns up on our dinner plates?
In this article, we’ll take a look at the details of Swiss cheese production. We’ll discover the steps that go into creating it, the science behind its aging and maturation, and the methods of storage, transport and delivery that ultimately get it to our table.
A Historical Perspective
Cheese has been a part of European culture for thousands of years, with evidence of dairy production being found as far back as 5,500BC in northern India. Cheese-making has evolved in different regions over the centuries and today, Switzerland is known for its unique take on the recipe. Swiss cheese was developed during the 18th century, with many traditional Swiss dishes still relying on this particular type of cheese.
The Science of Cheese-Making
Making Swiss cheese involves a series of customised techniques designed with the aim of producing a specific flavour and texture. Each step in the process plays its own independent role in determining the overall character of the cheese, and requires an understanding of milk chemistry and the chemical transformations that occur during the ageing process.
Step 1: Preparing The Milk:
All cheese begins with milk, and this is true of Swiss cheese too. The milk used to make Swiss cheese is usually a combination of cow’s milk, goat’s milk, or both. It is pasteurised to eliminate any pathogens and homogenised to reduce fat globule sizes so that cream does not separate from it.
Step 2: Culturing The Milk:
The next step of making Swiss cheese is to add a culture of lactic acid bacteria. This contributes to the production of acid in the milk, which is crucial for the coagulation process. It also helps develop the flavour of the cheese. The milk is kept at the right temperature and agitated in order to obtain an optimally distributed mixture of lactic acid bacteria.
Step 3: Coagulating The Milk:
Once the lactic acid bacteria have been added, the next step is to coagulate the milk. This is done by adding rennet, which triggers the casein proteins in the milk to bond together and form the thick curd. Using chloride-free rennet is a key step; this helps add the sweet aroma traditional to most Swiss cheese.
Step 4: Cutting The Curds:
Once the curd has formed, it needs to be cut into small pieces in order to increase the surface area for moisture removal—and this also helps create the characteristic holey texture of Swiss cheese. The pieces are very small, measuring between 2–4 millimetres in size.
Step 5: Warming The Curds:
At this stage, the curds are actively heated to promote the expulsion of whey and further development of the flavour and texture of the Swiss cheese. The temperature of the curds is gradually increased, usually over a 30 minute period, and the time and temperature used will vary according to the style of cheese being produced.
Step 6: Hoop Filling & Pressing:
Once the curds have been heated enough, they are drained of their whey and then placed into cheese hoops. These hoops are designed to allow the curd to form a uniform shape as it sets and develops. The hoops are then placed onto a wooden board and pressed in order to form a circular shape in the cheese. The amount of pressure and the duration of the pressing will depend on the cheese being created.
Step 7: Brine Bath & Maturation:
The cheese is then immersed in a salt brine, which serves a number of purposes. Firstly, it gives the cheese its distinct flavour, texture and aroma. Secondly, it helps to regulate the acidity of the cheese and aids in the preservation of the cheese. Finally, it also helps to create the characteristic Swiss cheese ‘eyes’. The cheese is aged in the brine for a period of weeks or months, depending on the desired outcome.
Step 8: Storage And Delivery
Once the cheese has been aged and mastered, it is ready to be packaged and transported. The cheese is usually vacuum-sealed in order to preserve its freshness and flavour. The packaging also helps to protect it during transportation and storage.
When the cheese has been delivered to the shops or restaurants, it is then up to the customers to pick out their favourite type of Swiss cheese. Whether they choose Emmental, Gruyère, Appenzeller or Tête de Moine, all these have gone through the same process, with certain tweaks and variations to account for the regional and personal preferences.
Conclusion
Swiss cheese is an important part of our culinary landscape. From its humble beginnings as milk to the perfected final product that graces our dinner tables, Swiss cheese has to undergo a highly specific process which requires meticulous attention and a knowledge of the science of cheese-making. From culturing and coagulating, to heating and pressing, each step plays an important role in giving Swiss cheese its unique aroma, texture and taste.
These various steps ultimately help create the perfect cheese for a variety of meals, snacks and recipes. So the next time you’re enjoying some Swiss cheese, why not take the time to appreciate the journey it has undertaken before it reaches your plate?
Vitamin A | 0.288 mg | |
Beta-Carotene | 0.061 mg | |
Alpha-Carotene | 0.001 mg | |
Vitamin E | 0.6 mg | |
Vitamin K | 0.0014 mg | |
Vitamin B1 | 0.01 mg | |
Vitamin B2 | 0.3 mg | |
Vitamin B3 | 0.06 mg | |
Vitamin B4 | 0.0155 grams | |
Vitamin B5 | 0.35 mg | |
Vitamin B6 | 0.07 mg | |
Vitamin B9 | 0.01 mg | |
Vitamin B12 | 0.00306 mg |
Calcium | 0.89 grams |
Daily Value 1.3 g
|
Iron | 0.13 mg |
Daily Value 0.018 g
|
Magnesium | 0.033 grams |
Daily Value 0.4 g
|
Phosphorus | 0.574 grams |
Daily Value 1.25 g
|
Potassium | 0.072 grams |
Daily Value 4.7 g
|
Sodium | 0.187 grams |
Daily Value 2.3 g
|
Zinc | 0.00437 grams |
Daily Value 0.011 g
|
Copper | 0.05 mg |
Daily Value 0.9 mg
|
Manganese | 0.03 mg |
Daily Value 0.0023 g
|
Selenium | 0.03 mg |
Daily Value 0.055 mg
|
Tryptophan | 0.401 grams | |
Threonine | 1.038 grams | |
Isoleucine | 1.537 grams | |
Leucine | 2.959 grams | |
Lysine | 2.585 grams | |
Methionine | 0.784 grams | |
Cystine | 0.29 grams | |
Phenylalanine | 1.662 grams | |
Tyrosine | 1.693 grams | |
Valine | 2.139 grams | |
Arginine | 0.927 grams | |
Histidine | 1.065 grams | |
Alanine | 0.914 grams | |
Aspartic Acid | 1.569 grams | |
Glutamic Acid | 5.704 grams | |
Glycine | 0.508 grams | |
Proline | 3.69 grams | |
Serine | 1.64 grams |
Total Sugars | 0 ug |
per 100g
|
Caproic acid (6:0) | 0.54 grams |
|
Caprylic acid (8:0) | 0.33 grams |
|
Capric acid (10:0) | 0.77 grams |
|
Lauric acid (12:0) | 0.88 grams |
|
Myristic acid (14:0) | 2.92 grams |
|
Palmitic acid (16:0) | 8.36 grams |
|
Stearic acid (18:0) | 3.2 grams |
|
Arachidic acid (20:0) | 0.04 grams |
|
Behenic acid (22:0) | 0.01 grams |
|
Lignoceric acid (24:0) | 0.01 grams |
|
Butyric acid (4:0) | 0.68 grams |
|
Total Saturated fatty acids: | 17.74 g | |
Oleic acid (18:1) | 7.06 grams |
|
Palmitoleic acid (16:1) | 0.57 grams |
|
Gadoleic acid (20:1) | 0.06 grams |
|
Total Monounsaturated fatty acids: | 7.69 g | |
Omega-3 Clupanodonic acid (22:5) | 0.02 grams |
|
Omega-6 Eicosadienoic acid (20:2) | 0.01 grams |
|
Omega-3 Alpha-linolenic acid (18:3) | 0.13 grams |
|
Linolenic acid (18:3) | 0.13 grams |
|
Linoleic acid (18:2) | 1.09 grams |
|
Total Polyunsaturated fatty acids: | 1.38 g | |
Cholesterol | 0.09 grams |
|
Total Sterols: | 0.09 g | |
Trans-monoenoic fatty acids | 0.79 grams |
|
Total Trans fat: | 0.79 g |