Swiss cheese

Swiss cheese
Cubes of Swiss Cheese
Country of origin United States
Source of milk Cows

Swiss cheese is a generic name in North America for several related varieties of cheese, mainly of North American manufacture, which resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, in Switzerland. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese without eyes is known as "blind".[1] (The term is applied to cheeses of this style made outside Switzerland, such as Jarlsberg cheese, which originates in Norway).

Production

Three types of bacteria are used in the production of Emmental cheese: Streptococcus salivarius subspecies thermophilus (also known as Streptococcus thermophilus)[2], Lactobacillus (Lactobacillus helveticus or Lactobacillus delbrueckii subspecies bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subspecies shermani).[3] In a late stage of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that develop the "eyes".[4] The acetate and propionic acid give Swiss its nutty and sweet flavor.[5] A hypothesis proposed by Swiss researchers in 2015 notes that particulate matter may also play a role in the holes' development and that modern sanitation eliminated debris such as hay dust in the milk played a role in reduced hole size in Swiss cheeses, or even "blind cheese".[6][7] Historically, the holes were seen as a sign of imperfection and cheese makers originally tried to avoid them by pressing during production. In modern times, the holes have become an identifier of the cheese.[8]

In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor because a longer fermentation period gives the bacteria more time to act.[9] This poses a problem, however, because cheese with large eyes does not slice well and comes apart in mechanical slicers. As a result, industry regulators have limited the eye size by which Swiss cheese receives the Grade A stamp.[10]

In 2014, 297.8 million pounds of Swiss cheese was reportedly produced in the United States.[11]

Varieties

Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. Both have small holes and a mild flavor. Baby Swiss is made from whole milk, and Lacy Swiss is made from low fat milk.[12] Baby Swiss was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg.[13]

MacroNutrients (grams) of common cheeses per 100gm
CheeseWaterProteinFatCarbs
Swiss37.126.927.85.4
Feta55.214.221.34.1
Cheddar36.824.933.11.3
Mozzarella5022.222.42.2
Cottage8011.14.33.4
Vitamin contents in %DV of common cheeses per 100gm
Cheese A B1 B2 B3 B5 B6 B9 B12 Ch. C D E K
Swiss 17 4 17 0 4 4 1 56 2.8 0 11 2 3
Feta 8 10 50 5 10 21 8 28 2.2 0 0 1 2
Cheddar 20 2 22 0 4 4 5 14 3 0 3 1 3
Mozzarella 14 2 17 1 1 2 2 38 2.8 0 0 1 3
Cottage 3 2 10 0 6 2 3 7 3.3 0 0 0 0
Mineral contents in %DV of common cheeses per 100 grams
Cheese Ca Fe Mg P K Na Zn Cu Mn Se
Swiss 79 10 1 57 2 8 29 2 0 26
Feta 49 4 5 34 2 46 19 2 1 21
Cheddar 72 4 7 51 3 26 21 2 1 20
Mozzarella 51 2 5 35 2 26 19 1 1 24
Cottage 8 0 2 16 3 15 3 1 0 14


[14] Ch. = Choline; Ca = Calcium; Fe = Iron; Mg = Magnesium; P = Phosphorus; K = Potassium; Na = Sodium; Zn = Zinc; Cu = Copper; Mn = Manganese; Se = Selenium;


Note : All nutrient values including protein are in %DV per 100 grams of the food item except for Macronutrients. Source : Nutritiondata.self.com

See also

References

  1. ↑ The Nibble. Cheese Glossary. See the asterisked footnote at the very bottom of that page Thenibble.com
  2. ↑ "Validation of the Publication of New Names and New Combinations Previously Effectively Published Outside the IJSB: List No. 54". International Journal of Systematic Bacteriology. 45 (3): 619–620. July 1995. doi:10.1099/00207713-45-3-619.
  3. ↑ Swiss Cheese Niche. Microbewiki.kenyon.edu
  4. ↑ A bacterium used in the production of Emmental. Genoscope. 16 January 2008. Genoscope.cns.fr. See the "Activities in cheese" section.
  5. ↑ Making Swiss Cheese. David B. Fankhauser, PhD. Professor of Biology and Chemistry. University of Cincinnati Clermont College
  6. ↑ Swiss cheese hole mystery solved: It's all down to dirt. BBC (28 May 2015). Retrieved 31 May 2015.
  7. ↑ Nicola Twilley (10 June 2015). "How Does Swiss Cheese Get Its Holes?". The New Yorker. Retrieved 10 June 2015. Switzerland’s cheese-blindness epidemic seems to have been caused by excessively clean milk.
  8. ↑ Scientific American Cheese Story August 2010 Pg 33
  9. ↑ Swiss Cheese Niche. Microbewiki.kenyon.edu
  10. ↑ Swiss Cheese.Professorshouse.com See the eighth paragraph.
  11. ↑ "Swiss Cheese Production Rises, As Does Output Of Cream, Hispanic, Blue, Feta, And Muenster". Cheese Reporter. 15 May 2015. Retrieved 22 September 2015.
  12. ↑ Swiss Cheese. Recipetips.com
  13. ↑ George Zimmermann, Carol Zimmermann (24 November 2009). Ohio Off the Beaten Path. Globe Pequot. p. 58.
  14. ↑ "SELF Nutrition Data - Food Facts, Information & Calorie Calculator". nutritiondata.self.com.
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