Swiss cheese

What is Swiss cheese?

The phrase Swiss cheese describes a broad category of dairy products that look like Emmental. This original variety comes from a valley in Switzerland and is considered a type of Alpine cheese. The product is usually yellow and has a firm texture. Many wheels contain bubbles known as eyes. Wheels without these holes are called blind. The name is generic and does not guarantee the cheese was made in Switzerland. Producers around the world make this style today.

Where does Swiss cheese come from?

The style began in the Emmental region of Switzerland. The name is now a general term used worldwide. It does not indicate the country of manufacture. The United States produces large amounts of this cheese. Other nations including Finland, Estonia, and Ireland also manufacture it. In Australia, makers use both Swiss cheese and Swiss-style labels. Indian markets sometimes call it Emmental. The United States Department of Agriculture treats Swiss cheese and Emmentaler as the same thing.

What does Swiss cheese taste like?

The taste is nutty and sweet. These notes come from acids created during fermentation. Larger holes usually mean a stronger flavor. This happens because longer fermentation allows bacteria to work more. However, big holes make slicing difficult. Mechanical slicers struggle with large voids. Regulators have lowered the required hole size for top grades. Baby Swiss varieties have small holes and mild tastes.

How Swiss cheese is made

Producers use three specific bacteria types. Streptococcus thermophilus and Lactobacillus species start the process. Propionibacterium shermani works later. This third bacteria eats lactic acid. It releases carbon dioxide gas. The gas forms the bubbles in the paste. Acetate and propionic acid create the flavor. Modern sanitation reduces debris in milk. Less debris means smaller holes. Historically, makers tried to avoid holes. They pressed the curd to remove them. Holes became a desired trait only recently.

How Swiss cheese is eaten and cooked

Cooks melt this cheese frequently. It works well in hot dishes. The mild varieties suit sandwiches. Baby Swiss and Lacy Swiss are common American versions. One uses whole milk. The other uses low fat milk. Both have small holes. The Guggisberg Cheese Company developed Baby Swiss in Ohio. It appeared in the mid-1960s. The cheese slices easily due to its small eye size.

Swiss cheese through the day

People eat this cheese at lunch or dinner. It melts into dishes easily. It serves as a snack on boards. The mild versions fit casual meals. The sharper aged wheels suit dinner tables. It pairs with bread or fruit. Cooks grate older wheels over pasta. Melting is its primary culinary role.

Swiss cheese in the world's kitchens

American cuisine uses this cheese heavily. Ohio leads production in the United States. Australian recipes use both names. Indian cooking sometimes calls it Emmental. Finnish and Irish producers make their own versions. The style adapts to local milk supplies. Some makers use pasteurized milk. Others use part-skim milk. The original Swiss version uses raw milk.

Protection and trade

Annual production in the United States reaches three hundred thirty million pounds. Ohio is the leading state for manufacturing. Regulators set rules for grading. Large holes cause slicing problems. Machines break cheese with big eyes. Standards now require smaller holes for Grade A status. The term is generic. Makers in many countries use it. Australia distinguishes Swiss-style cheese sometimes. India uses the name loosely.

Questions people ask about Swiss cheese

Good reading and sources

• How Does Swiss Cheese Get Its Holes?The New Yorker, Article
• Swiss cheese hole mystery solved: It's all down to dirtBBC, Article

• Swiss cheese (North America) on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data