Blogger Layouts

Friday, April 8, 2011

Types Of Swiss Cheese – A Guide

Did you know the kind of cheese we find at our grocery stores sliced up and labeled as “swiss cheese” is not always what the cheese experts would consider swiss, even though it has holes? Here, anything with holes can be considered “swiss”, especially if it is pre-sliced! That's not the definition in other places!

So what is swiss cheese? It is a pale yellow with holes that are large and scattered throughout the cheese. The flavor is slightly nutty, and the intensity of the flavor is determined by how aged the cheese is. The holes are caused by the fermentation of the bacteria in the cheese, as the bacteria release carbon dioxide and bubbles are created. As the swiss cheese solidifies, the bubbles become holes.

There's More Than One Kind

The original Swiss cheeses that are most famous are Gruyére and Emmental. Both of these melt well and are commonly used in fondues. The American cheesemakers do a decent job of replicating these famous cheeses, and have developed the following:

American Swiss Cheese: This is made from pasteurized cow's milk. It comes sliced and shredded, in both regular and reduced-fat styles. It melts easily, and is commonly used in sandwiches. Because it is mass produced quickly, it is only aged a very short time – four months. Consequently, this cheese has a much milder flavor, as it takes a longer aging time to give the intense flavors swiss cheese is prized for.

The classic “Swiss cheese” is the fine kind known as Emmentaler, named after the Emmental Valley where it began about 1293. It is the Swiss’ oldest cheese. Pale yellow, it is made from part-skim cow’s milk. This cow’s milk is unpasteurized. The flavor is described as mild, buttery, slightly nutty, and almost fruity. There are holes, of course, and they range from quite small to about three-quarters of an inch in diameter. (In the US, in order to follow government regulations they made a version using pasteurized milk. Alternately, they use unpasteurized milk and then process it for a month and a half at minimum.) This cheese, Emmental, is made in huge wheels that can weigh up to 220 pounds. They stamp the hometown on the rind, making it easily identifiable among other cheeses. Emmentaler cheese goes very well with both fruits and nuts, and as it melts easily, it is often the choice for sauces.

The other very popular swiss cheese is the kind that originated in Fribourg, Switzerland, in a valley called Gruyére. This swiss cheese is made from a cow’s milk with more fat, so the nutty, buttery flavor is naturally sweetened. It is aged longer, generally from 10-12 months. It has a brownish-gold rind. The cheese is still pale yellow, but the holes are much smaller and very evenly spaced (compared to Emmental). During the aging process, the holes can become also indistinguishable, as they become so small. Gruyére swiss cheese is sold by the wedge, and it is made in wheels weighing 100 pounds. There are many imitation cheeses sold under this name. If you want true Gruyére, you will need to check the label carefully. This cheese goes well with meats and vegetables, and it melts well. It can go with an entrée, dessert, or appetizer, making it a very well-rounded cheese.

No comments:

Post a Comment