Swiss cheese is respected and popular all over the world. This product is marked with a special label in order to confirm its quality and authenticity. Already at the end of the 18th century, cheese was one of the most exported Swiss products, and this trend is relevant today.
How is this product different from others?
Real Swiss cheeses are made from raw, most often cow's milk (less often goat or sheep’s). Traditionally, each region of the country makes its own cheese variety (hence its name). A rather high percentage of manufacturing of this product falls not on large enterprises, but on family production. For the Swiss, cheese is not just a business, it is a tradition, an integral part of life.
Swiss cheese: varieties
Extra hard, hard, semi-hard cheeses are distinguished depending on the ripening period. The technology of their preparation was dictated by the need to extend the shelf life of the product. Swiss cheeses helped people survive the harsh winters without hunger. The names of varieties are almost always associated with their geographical homeland (canton, valley where the village is located).
The most popular varieties of hard cheeses:
- Gruyeres (named after the city) are produced in the five cantons of Switzerland.
- “Etiva” has a delicate aroma with a hint of nuts and fruits, and even in the 21st century it is made according to the old technology - by hand. In a large cauldron (about 450 l) suspended above the oven, stirring the heated milk, adjust the desired temperature, allow to cool, heat again and separate the cheese for ripening.
- Swiss cheese Swiss Alp Bellevue is made from cow's milk. Fat content - 50%. Its texture is dense, uniform, with a spicy crust that smells of alpine herbs. Cheese does not contain lactose, and the minimum ripening period is 6 months. Bellevue is ideal for a quick snack or as a component of a cheese plate.
Semi-hard grades:
- Tilsiter (canton of Thurgau) has a light yellow color and a very delicate taste. Its structure contains small holes. This variety ripens for 3-5 months. It goes well with rye bread and dark beer, salads, potatoes. Unforgettable taste of sauce or ordinary sandwich.
- Appenzeller cheese is considered the most fragrant in the world. The severity of the spice depends on the aging time (3-8 months). It is produced in two cantons of Switzerland from fresh milk. It goes well with pasta as a base for cheese balls.
- Tete de Muan is prepared according to the traditional recipe for monks of the abbey Belle from whole cow's milk. For cheese use only summer milk yield. His taste conquers with its piquancy: a subtle sharpness and barely perceptible sweetness. Fat content is 51%. The texture is dense, with a brown crust. The product matures on spruce boards for at least 75 days, during which it is rubbed with saline with bacterial cultures.
Extra-hard Swiss cheeses:
- Sbrinz (one of the oldest varieties) is made in Central Switzerland from raw milk from brown cows. Its fat content is 45%. Therefore, the color of the product is very yellow with a golden crust. Ripening period is impressive: from 18 to 36 months. The texture of the cheese is quite interesting: brittle, very hard, but at the same time melting in the mouth. The nut and caramel flavor of Sbrinza perfectly matches with cider, wine, gourmet pizza and will add the final chord to any dressing or sauce.
- "Hobelkeze" is prepared in the canton of Bern. The cheese is very dense, so it is cut into thin plates before use.
- Emmental is named after the Emme Valley in the same canton. It tastes sweet and spicy and has large openings in the structure.
Traditional cheese dishes
Swiss cheeses are the basis of Swiss national cuisine. Fondue, raclette,
cheese souffle, polenta: all the most famous dishes of this country have them in their composition. The cheese component is felt in everything (and in casseroles, and in pies, and in soups, and in batter). Interestingly, the prototype of modern gourmet dishes was a simple shepherd’s lunch: bread and cheese.
Cooking technology
Swiss cheese is also interesting because it uses manual labor at many stages of production (of course, when it comes to small family enterprises, and most of them are). Cheesemakers heat raw milk in a huge tub to 34 degrees. Then drip a special enzyme for souring. After that, the cheese is separated from the whey. The product is salted, again heated to a level of 43 degrees and pressed. The final process is the ripening of cheese (each grade has a different shelf life and storage temperature).
How to distinguish real cheese from fake?
When choosing Swiss cheeses, remember that they cannot ripen for less than 3 months, have a fat content below 50%. As a rule, it has oval holes, pronounced or slightly tangible spicy-sweet taste. Also pay attention to such aspects:
- the presence of the Swiss mark of quality control "AOC";
- cheese crust (a prerequisite for aged cheeses);
- color (the product should have yellow, dark yellow color due to high fat content);
- expiration date (no more than a year).
What is cheese from Switzerland combined with?
Swiss hard cheeses are traditionally served with red wine, bread, vegetables. We suggest you try several options for combining this product with dishes:
- Gruyere cheese and pickled vegetables, ham.
- Emmental and potatoes, stewed vegetables.
- Tilsiter and rye bread, beer.
- Muesli (from raclette cheese).
Making Swiss cheese is a real art. This is a unique product that is popular all over the world. A variety of varieties and a delicate taste allow you to combine it with almost any product.