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Encyclopedia > Swiss cheese

This article describes a kind of cheese produced primarily in the United States and Canada. In many countries, the term "Swiss" is a Geographical indication and is legally restricted to items produced in Switzerland. For cheeses produced in Switzerland see Cheeses of Switzerland. A geographical indication (sometimes abbreviated to GI) is a name or sign used on certain products or which corresponds to a specific geographical location or origin (eg. ... Switzerland is home to about 450 varieties of cheese. ...

Cubes of Swiss cheese
Cubes of Swiss cheese

Swiss cheese is the generic name, in the United States, Canada and Australia, for several related varieties of cheese, all of which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese is known for its nutty, bittersweet taste. Download high resolution version (960x1280, 72 KB) Emmental cheese, a type of Swiss cheese. ... Download high resolution version (960x1280, 72 KB) Emmental cheese, a type of Swiss cheese. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Country of origin Switzerland Region, town Berne, Emme Source of milk Cows Pasteurised Traditionally, no Texture hard Aging time 2-14 months depending on variety Certification No Emmental, Emmentaler, Emmenthal, or Emmenthaler is a Swiss cheese. ...


Three types of bacteria are used in the production of Emmental cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. bulgaricus), and Propionibacter (P. freudenreichii or P. shermani). In a late stage of cheese production, the Propionibacter consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that develop the eyes. Swiss cheese without eyes is known as "blind." This article belongs in one or more categories. ... Species L. acidophilus L. brevis L. delbrueckii subsp. ... Binomial name Lactobacillus bulgaricus Orla-Jensen, 1919 Lactobacillus bulgaricus (Official name Lactobacillus delbrueckii subspecius bulgaricus, LBB) is one of several bacteria used for the production of Kisselo mlyako(Bulgarian)- Sour milkyoghurt (yogurt). ... Propionibacter shermani is a bacteria used in the production of cheese. ... For the production of milk by mammals, see Lactation. ... Carbon dioxide is a chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom. ...


In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor; this is because the same conditions that lead to large eyes - longer aging or higher temperatures - also give the acting bacteria and enzymes more time to produce flavor. This poses a problem for makers of pre-sliced Swiss cheese, the most popular category in the United States. Cheese with large eyes doesn't slice well, sometimes coming apart in mechanical slicers. This costs time and money and is one reason why US manufacturers usually produce a product less aged and flavorful than imported cheeses of the same style.


Baby Swiss is another related cheese, often found in the US. Made by substituting water for the milk's whey to slow bacterial action, baby Swiss cheese has smaller holes and a milder flavor. Baby Swiss is often made from whole milk.


Lacy Swiss is a further variety of US small hole Swiss cheese made with low fat milk. Lorraine Swiss is an example of this style.


"Swiss cheese" is often used as a term for when an item has metaphorical holes in it, such as a faulty memory or a poor alibi.


See also

Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Switzerland is home to about 450 varieties of cheese. ... Country of origin Switzerland Region, town Berne, Emme Source of milk Cows Pasteurized Traditionally, no Texture semi-hard Aging time 3-12 months depending on variety Certification No Emmentaler, Emmenthal, or Emmental cheese is a Swiss cheese. ... Gruyère cheese Gruyère cheese is a type of yellow cheese made from cows milk, named after the town of Gruyères in Switzerland, made in the canton of Fribourg, Vaud, Neuch√¢tel and Jura as well, as the district of Courtelary, La Neuveville, and Moutier in the... Tête de Moine with girolle Tête de Moine is a Swiss cheese. ...

References

  • Making Swiss cheese

 
 

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