What To Look For In High Quality Swiss Cheese

Swiss cheese, as we know it here in the United States, actually originated in North America. It is made to resemble Emmental, or Emmentaler, cheese, which did originate in Switzerland in the Emmental River valley. In Switzerland there are many varieties of cheese that can fall under the general term of Swiss cheese. There, the term Swiss cheese refers to the country of origin, not the specific type of cheese. These varieties include Comte Sainte Antoine, Gruyere, and Pleasant Ridge Reserve cheeses. Most alpine cheeses are made from cow’s milk, with the Brown Swiss cow being the most desired. A few cheeses are made from sheep or goat’s milk.

The holes in Swiss cheese are formed when the bacterial culture consumes the lactic acid in the milk and produces carbon dioxide. The cheese has a pliable texture, which allows the gas to escape forming round holes rather than fissures or cracks.

Uses

Swiss cheese is often used in soups, salads, sandwiches, or hot meat dishes. It has a sharp and tangy, slightly musty or sweet flavor that allows it to go well with breads, seasoned vegetables, and meats. It makes a nice addition to a party tray with accompanying crackers, breads, fresh fruits, and other cheeses.

Selection

Selecting the best Swiss cheese hinges primarily on which one you like the best. Visit a deli where they will allow you to taste several cheeses to see which one you prefer. Then, when making your purchase, choose a block, wheel, or wedge, rather than slices. A block or wedge will keep better and longer than will sliced cheese. A block is more versatile than sliced, as at home you may want to shred or cube it as well as slice the cheese.

The larger the holes, the longer the Swiss cheese has aged. The cheese starts out with small holes, but the more time passes, the more gas is expelled from the cheese, which is where the holes come from in the first place. The ideal hole size is no smaller than the tip of a man’s finger, or a small coin. Some can have holes as large as a walnut. One drawback to Swiss cheese is that the longer it ages, the poorer it becomes at melting. If you wish to use the cheese in a melted form, choose a younger Swiss, one that has smaller holes.