Swiss cheese how is it made

Modern Cheesemaking While many artisnal cheesemakers use the above process, larger manufacturers use modern processes that allow them to mass-produce the cheese. The cheesemaker strains the fat from the milk and puts the defatted milk in a sterile vat preheated to 90 degrees.

While the milk is in the vat, an automated process keeps it stirred constantly as the milk heats. When the milk reaches the temperature of the vat 90 degrees , rennet and lactic acid are added and stirring is ceased. The rennet and lactic acid bacteria curdle the milk until it reaches a custard-like texture. A piece of equipment called a harp cuts the mixture into small pieces. This process separates the water whey from the curds.

Next, the curds are heated to about degrees to assist in the removal of even more whey. The remaining curds are placed in wheel-shaped cheese forms and topped with a lightweight paper.

A hydraulic press is used to press the cheese for about 20 hours. The pressure of the press can reach two tons. The forms are placed in large vats of brine, called a brine bath, for 48 hours. During this process, the cheese absorbs salt and releases water.

This is also where the cheese rind forms. The cheese is removed from the brine and placed in a cellar. Next, the cheese is moved to a warmer cellar called a fermentation cellar. The temperature in this cellar is between 66 and 75 degrees. Here, the cheese is sweated and turned frequently. Now the cheese is cleaned and moved into a cooler cellar kept at about 53 degrees, where it is matured for several months depending on cheese type. Like the traditional method, the holes appear in the cheese during the aging process.

Cheese Making Starts at the Source Most important to makers of genuine Swiss cheese is the care of the cattle that provide the milk. An Old-World Favorite True old-world Swiss cheese have a flavor that can't be captured using more modern cheesemaking methods. By Linda Johnson Larsen.

By Jeanne Grunert. The maturation period depends on the variety and the size of the cheese, and is defined in product specifications and market regulations. Cheese maturation is also known as affinage. An affineur adds the finishing touches to the cheese during maturation and only presents the cheese for sale when it has reached peak maturation. Special expertise is required to calculate this moment. The flavour of a cheese can also be enhanced through additional treatments with cider, white wine, special herbal brine etc.

A popular topic and an issue that sparks all kinds of speculation: what are the holes in the cheese all about? Gas-forming microorganisms create carbon dioxide, or CO2. In solid or viscous cheese, the CO2 cannot escape evenly and slowly out of the cheese. As a result, large, irregular holes are formed or cracks created in the places where there is a heavy concentration of gas.

The CO2 is distributed evenly in soft cheese. CO2 creates good holes due to its high water solubility. The final step sees the cheese undergo various tests. They include inspections of the hole formation, the cheese quality, the taste and the external appearance.

Then the cheese is ready to be sold. Before the cheese is sold, it undergoes thorough testing. This ensures that only excellent quality cheese is sold. The formation of holes, the quality of the cheese, the taste and the external appearance shape and preservation are all inspected and assessed. Cookies on this website: our website uses cookies so that we and our partners can recognise you and understand how you use our website.

By using our website, you agree to our use of cookies. Find out more. Website only available to a limited extent. Production How it is produced. From fresh milk to the finished wheel: this is how Swiss cheese is made Cheesemaking is a craft and one that requires plenty of expertise, along with great dexterity and precision.

The following criteria are considered: The number of cells provides information about the udder health of the animals.

The microbial count provides information about the hygiene of the milking and the milk. Inhibitors show whether the dairy cattle have been treated with antibiotics. The freezing point indicates the possibility of the milk having been diluted. Did you know? You can get rennet that is free from animal products!

What happens to the whey? Cheese maturation leads to visual, chemical and microbiological changes in the cheese: the visual signs include the formation of an external rind, holes inside the cheese infobox , a smooth cheese and changes in colour. Bio-chemical processes break down the protein into amino acids and lead to a change in the state of the cheese, making it easier to digest.

Both microbiological influences and varying production methods can affect the formation of holes. How do the holes form in the cheese? Eldore was second generation Swiss, living in the heart of dairy country in Wisconsin, where much of the cheese making was of Swiss and German influence.

Alfred moved to Pennsylvania from his home country- Switzerland. Alfred Guggisberg was only 16 when he began to make cheese in the mountain pastures of Switzerland the Alps. He furthered those skills at the famous Swiss cheese maker's institute before coming to the United States in Here, he settled in the Amish country of central Pennsylvania Doughty Valley in Charm, Ohio to work with the Amish farmers as a cheese maker.

By the 's, Alfred had developed a new style of cheese, which became the Baby Swiss cheese This was patterned after the Emmentaler of his homeland, but was much smaller and made with a richer milk. His focus in doing this was to develop a milder flavor for the American palate. Today, the Guggisberg cheese company is still thriving. Eldore Hanni was a second-generation Swiss immigrant, who began making specialty cheese as a teenager he managed a cheese factory at the age of His strength was developing new recipes and in the early 's, Eldore began working on a recipe for Baby Swiss.

Later in the 70's, he moved to the Amish area of central Pennsylvania to establish his new dairy and work with the milk of the Amish farmers. This eventually became Penn Cheese which flourishes to this day, although Eldore has retired.

There was a similar and parallel evolution for both men in developing this cheese. It resulted in a cheese with smaller holes and a creamier flavor from the use of full fat milk. It did not need to age as long and hence had a milder flavor. In Switzerland, there is no 'Swiss' cheese, because there is a wide range of Gruyere and Emmentaler style cheese.

Essentially, these can be divide into those with or without holes. In America, we call anything with holes Swiss Cheese. Most of these have origins in the dairy counties of Wisconsin, where many German and Swiss immigrants settled with their cheese making skills. But this is a Baby Swiss Cheese The flavor of 'Baby Swiss' cheese is buttery, nutty, and creamy.

The cheese melts very well, making it suitable for a wide range of dishes. The small holes also make the cheese easier to work with, since especially large holes can pose problems in salads and other dishes which involve slices of the cheese. Some delis also label baby Swiss cheese as 'Lacy Swiss,' since the cheese looks like fine lace, but those are actually made from a lower fat milk.

This is a cow's milk cheese made with a mixture of bacteria. Besides the normal lactose converting bacteria, it contains another special propionic bacteria that breaks down the lactic acid in the cheese and generates carbon dioxide, which forms bubbles in the cheese as it ages.

This is quite similar to bread dough rising but takes much longer. The longer the cheese is allowed to age, the more complex the flavor gets, and the larger the holes will become.

One of the primary steps in making this style of cheese is a very slow conversion of lactose to lactic acid. This is accomplished by:. This will result in the very elastic curd structure, and functions to hold the gas in the cheese as the holes develop. This is most obvious in the finished cheese, with round glossy looking holes and the elastic ability to bend the cheese slices without it breaking.

To make 'Baby Swiss' cheese, several things about the cheese making process are altered from traditional 'Swiss:'. I have a cow so i make a lot of cheese. The longer it ages, the better it is but it is great just after 2 months. Follow his directions to the last detail but be brave trust yourself enough to improvise when needed.

My cheeses are all around 14 gallons, and my press hangs off the wall in my kitchen so i use a chicken heat lamp about 3 feet above the mold to heat my wheel when it's in the press. Jim has a wonderful large square piece of granite as a weight. I washed a nicely shaped rock and made a canvas bag with a drawstring to hang my rock off the press.

Little things to make it work in my kitchen. Good Luck,,Happy Cheese! I followed the recipe to the letter, it was very informative which make it easy to make, I was most pleased with the taste and the aroma,, I live in Ecuador and get my supplies from you via people coming down from the states, Jim has been helpful with questions which is a big help.

Love getting the new recipes it is hard for me to choose which one to make next, I try making one each week, using fresh cow milk, I may try Goats milk,as I have Sean a man and wife walking the streets in Canoa with fresh from the teats goats milk ,Should be interesting, Pat Patteson.

Close menu menu. Close menu search. Shopping Cart. Join The Cheese Making Club. Swiss Cheese Recipe Baby Swiss 5 2 reviews. Because it melts well Baby Swiss is suitable for a wide range of dishes.

Besides the normal lactose converting bacteria, Propionic bacteria is used to break down lactic acid and generate carbon dioxide, which forms the bubbles eyes as the cheese ages. Some delis label baby Swiss cheese as 'Lacy Swiss,' because it looks like fine lace when sliced.

Add to Cart. Select Size Add to Cart.