Swiss cheese is a popular cheese known for its distinctive holes and nutty, salty flavor. But what exactly goes into making this iconic cheese? Here’s a look at the main ingredients and production process behind Swiss cheese.
The Origins of Swiss Cheese
Swiss cheese traces its roots back to the canton of Bern in Switzerland. It was developed in the early 19th century by cheesemakers attempting to mimic a cheese called Emmental that was made in the Emme Valley of Switzerland. The first true Swiss cheese is believed to have been made by cheesemaker Michael Hochstrasser in 1815 in the United States.
The holes, or “eyes,” that form in Swiss cheese are the result of carbon dioxide bubbles produced by bacteria during the maturation process. These bubbles get trapped in the cheese curd, creating the signature holes. The larger holes found in Swiss cheese are due to the use of Propionibacter shermanii bacteria, which produces more gas than other bacteria used in cheesemaking.
Milk
Like most cheeses, the primary ingredient in Swiss cheese is milk. Traditional Swiss cheese is made from raw cow’s milk. The type of milk used affects the taste and texture of the finished cheese. Raw milk from pasture-raised cows results in a more complex, nutty flavor.
Today, many large producers of Swiss cheese use pasteurized milk instead of raw milk. Pasteurization kills off potentially harmful bacteria through heat treatment. However, this also kills the desirable bacteria that contribute to the flavor of the cheese. Pasteurized milk yields a milder cheese with less pronounced flavors.
Starter Cultures
After the milk is obtained, starter cultures are added to begin the cheesemaking process. Starter cultures consist of bacteria that acidify and coagulate the milk to form curds. The main cultures used in Swiss cheese are:
- Lactobacillus – converts milk sugars into lactic acid
- Streptococcus thermophilus – also produces lactic acid to acidify the curd
- Propionibacter shermanii – creates the CO2 gas bubbles that form the characteristic eyes
These cultures work together to give Swiss cheese its distinctive texture and flavor profile. The propionibacteria, in particular, play a key role in the eye formation.
Rennet
Rennet is an enzyme mix that helps coagulate the milk into solids (curds) and liquid (whey). Traditional rennet comes from the stomach lining of young ruminant animals like calves, lambs, and goats. However, most modern cheesemakers use a vegetarian version of rennet made from fungi, yeast, or plants.
About 1 ounce of rennet is usually added per 100 pounds of milk to induce the coagulation process. The enzyme breaks down milk proteins into curds that can be separated from the whey.
Salt
Salt is added to Swiss cheese for both flavor and preservation. The salt helps control bacterial growth while enhancing the flavor. Swiss cheese typically contains 0.3% to 0.5% salt content.
Salt brings out the subtle nuttiness in Swiss cheese and balances the sweetness of the milk. It also helps manage the moisture level in the aging cheese.
The Cheesemaking Process
Here are the basic steps to making Swiss cheese:
- Heating the milk – The milk is heated to around 90°F to prepare it for the starter cultures.
- Adding cultures – The starter cultures are stirred into the warm milk to acidify it.
- Renneting – Rennet is mixed in to coagulate the milk into a gel.
- Cutting the curd – The gel is cut into small cubes to release the whey.
- Cooking and stirring – The curd cubes are cooked and stirred at around 125°F.
- Draining the whey – The liquid whey is drained off and the curd is put into molds.
- Pressing – The curd is pressed to remove more whey and tighten the texture.
- Salting – The cheese is soaked in a salt brine to add seasoning.
- Aging – The cheese wheels are aged for 60 days or more to develop the signature eye holes.
This entire process takes at least 2 months from start to finish. The key factors that affect the final cheese are the milk quality, cultures, cooking temperatures, and aging time.
Types of Swiss Cheese
There are a few main varieties of Swiss cheese, including:
| Type | Description |
|---|---|
| Emmental | Considered true Swiss cheese. Has large holes and a mild, nutty taste. |
| Gruyère | Aged for longer with smaller holes. Has a richer, earthier flavor. |
| Sbrinz | A low-moisture, hard cheese used for grating. Intense flavor. |
| Baby Swiss | A milder cheese aged for only 60 days. Melts well. |
The longer a Swiss cheese ages, the more pronounced its flavor becomes. Cheese with bigger eyes tends to have a milder taste.
Nutritional Profile
Swiss cheese provides an excellent nutritional package. Here is the nutrient profile for a 1 ounce (28g) serving of Swiss cheese:
| Nutrient | Amount |
|---|---|
| Calories | 111 |
| Fat | 9g |
| Saturated Fat | 6g |
| Protein | 8g |
| Calcium | 27% DV |
| Phosphorus | 22% DV |
| Vitamin B12 | 46% DV |
Swiss cheese is a good source of protein, calcium, and vitamin B12. The fat content is moderate since part of the fat drains away in the whey during production. Overall, Swiss cheese can be part of a balanced diet when consumed in moderation.
Where to Buy Swiss Cheese
Authentic Swiss cheese that has been imported from Switzerland can be found at specialty cheese shops or online retailers. Some top brands include Emmi, Kaltbach, and Gourmino. Expect to pay a premium for imported Swiss cheese.
For a more affordable option, you can find domestic Swiss cheese at most mainstream grocery stores. Many major cheesemakers like Tillamook, Cabot, and Boar’s Head produce their own version. Deli counters will also have sliced Swiss for sandwiches.
When shopping for Swiss cheese, look for a glossy, pale yellow color and evenly distributed eyes. Avoid cheese with dried out rinds or pieces of mold. The cheese should have a mildly sweet, nutty aroma.
How to Store Swiss Cheese
Keep Swiss cheese tightly wrapped in its original packaging or waxed paper until ready to use. This prevents it from drying out or absorbing flavors from the refrigerator.
Store Swiss cheese in the fridge for 2 to 3 months. Well-aged Swiss can last for even longer in the fridge. If you notice mold, dry spots, or strange odors, it’s time to discard it.
You can also freeze pieces of Swiss cheese for longer storage. Wrap tightly in plastic wrap and foil and freeze for up to 6 months. Thaw overnight in the fridge before using.
How to Use Swiss Cheese
Here are some of the most popular ways to enjoy Swiss cheese:
- Sliced or grated on top of casseroles, gratins, and bakes
- Melted on sandwiches, burgers, and panini
- Paired with fruit and nuts on a cheese platter
- Shredded over salads or pizza
- Blended into dips, sauces, or fondues
- Eaten as a snack with crackers or bread
Swiss cheese has excellent melting abilities, making it perfect for hot sandwiches, dips, and more. Its mild flavor pairs well with both sweet and savory ingredients. Try using it in place of cheddar or Monterey jack for a nuttier flavor.
Frequently Asked Questions
Is Swiss cheese healthy?
In moderation, Swiss cheese can be part of a healthy diet. It provides protein, calcium, and other nutrients. However, it is high in saturated fat, so portion size matters.
Is Swiss cheese vegetarian?
Traditional Swiss cheese made with animal-derived rennet is not vegetarian. However, many brands now use microbial rennet. Check labels if avoiding animal products.
Why does Swiss cheese have holes?
The holes come from carbon dioxide released by Propionibacter bacteria during the cheese aging process. The gas gets trapped in the curd, forming the signature “eyes”.
Is Swiss cheese good for sandwiches?
Yes! Swiss cheese melts beautifully in sandwiches without turning oily. Its mild, slightly sweet flavor works well in both hot and cold sandwiches.
What’s the difference between Swiss and Gruyère cheese?
Gruyère is made from raw milk and aged longer to develop a richer, more complex flavor. It has smaller eyes than Emmental Swiss cheese.
Conclusion
Swiss cheese gets its distinctive look and taste from specific ingredients, starter cultures, and processes that have been perfected over generations in Switzerland. The end result is a versatile, holey cheese with mild nutty sweetness that melts wonderfully. With knowledge of the production methods and flavor profiles of different Swiss styles, you can find the perfect type for your needs.