Swiss Cheese

Swiss cheese is a cheese variety produced in the United States of America, New Zealand, Canada and Australia. In fact, this common name is awarded to the several related varieties that resemble the exquisite Swiss Emmental. While some varieties of Swiss cheese are riddled with holes or ‘eyes’, some are distinct for the nutty and bittersweet taste and yet some others without ‘eyes’, called ‘blinds’. This special variety of cheese is the product of the action of three types of bacteria, streptococcus thermophilus, lactobacillus and propionibacter. Ultimately, during the cheese production, the latter is converted into lactic acid and releases carbon di-oxide gas, the bubbles of which result in the ‘eyes’!

Swiss cheese with larger eyes is believed to have a more pronounced flavor. This distinct flavor experimented on by chefs and housewives from all over the world is the result of longer aging and higher temperatures that the cheese is exposed to. The bacteria and enzymes produce a strong flavor. In the United States of America, the pre-sliced Swiss cheese variety is very popular. Moreover, the cheese with large eyes has a tendency to come apart. The Baby Swiss cheese variety is also very popualr in the US. This variety is manufactured by using milk whey instead of water to slow down the bacterial action. This variety not only has smaller holes, but also a mild flavor, epecially when made from whole milk.

Another variety of Swiss cheese is the Lacy Swiss cheese. This variety of US small hole Swiss cheese is also a product of low fat milk. The Swiss cheese holes are the result of gassy bacteria. Cheese cannot be made in the absence of bacteria. In the initial stages, the milk is worked upon by starter cultures containing bacteria. These bacteria create lactic acid, an essential component of cheese. While some cheese varieties are made in the presence of specific types of bacteria, some require several different bacteria for the distinct flavor and taste. In Swiss cheese, the bacteria required are propionibacter shermani.

The cheese's distinctive holes are controlled in size by changing the acidity level, temperature, and curing time of the mixture. Swiss cheese has not only become synonymous with Jerry Mouse, but has also been recently regulated by the Department of Agriculture to monitor the hole-size of domestically produced Swiss cheese. This step has been taken to deal with the profusion of sliced cheese varieties in the super markets being sold as generic Swiss cheese. There are a number of versions of Swiss cheese that are replicates or copies of the original Swiss versions. This attempt comes from the increased demand for mass consumption.

Swiss cheese is pale yellow in color. The large, scattered holes and slightly nutty flavor are the results of the fermentation process. The two most authentic Swiss cheese varieties are Emmental and Gruyére. There are some excellent American cheese varieties too that emulate the original Swiss traditions. The American Swiss cheese variety is reasonably priced and made from pasteurized cow's milk. The cheese is marketed in slices and packets of shredded, regular and low-fat varieties. This variety is aged only four months and flaunts a very mild flavor and because it melts easily, it is a hit with children in sandwiches.

The Emmental cheese gets it name from the Emmental Valley where it originated way back in 1293! In fact, it is credited as Switzerland's most prestigious cheese variety. The color of the cheese is pale yellow and the cheese is made from un-pasteurized cow's milk. Emmental cheese has a distinct flavor - slightly nutty and buttery! This cheese variety also melts easily and is excellent in sauces, and as an accompaniment with fruits and nuts. The Gruyére variety of Swiss cheese differs from Emmental in the fact that it is produced from fatty, cow's milk and the process results in a naturally sweetened, nutty and buttery flavor. Gruyére has a brownish-gold rind and the center is pale yellow. Gruyére is sold by the wedge and has a number of processed imitations in the market.