Swiss cheeses: production technology, varieties

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, one of the most exported Swiss products was cheese, and this trend is relevant today.

How does this product differ from others?

These Swiss cheeses are made from raw, most often cow's milk (less often they use goat or sheep). Traditionally, each region of the country produces its own variety of cheese (hence its name). Quite a high percentage of the production of this product is not for large enterprises, but for family production. For Swiss cheese - it's not just business, it's a tradition, an integral part of life.

Swiss cheese: varieties

Depending on the maturity period, you can distinguish between extra hard, solid, semi-solid cheeses. The technology of their preparation was dictated by the need to extend the shelf life of the product. To survive the harsh winters without hunger people were helped by Swiss cheeses. Names of varieties are almost always associated with their geographical homeland (canton, valley, where the village is located).

The most popular grades of hard cheese:

1. "Gruyer" (named after the city) is produced in five cantons of Switzerland.
2. "Ethia" has a delicate aroma with a touch of nuts and fruits, and even in the 21st century it is produced by the old technology - by hand. In a large cauldron (about 450 liters) suspended above the oven, stir the warming milk, adjust the desired temperature, allow it to cool, reheat and separate the cheese for subsequent ripening.
3. Swiss cheese "Swiss Alpe Bellevue" is made from cow's milk. Fat content - 50%. Its texture is dense, homogeneous, with a spicy crust that smells of alpine herbs. The cheese does not contain lactose, and the minimum maturity period is 6 months. "Bellevue" is ideal for a quick snack or as a component of a cheese plate.

Semi-solid varieties:

1. "Tilsiter" (Canton Thurgau) has a light yellow color and a very delicate taste. Its structure contains small holes. This variety ripens 3-5 months. It is ideally combined with rye bread and dark beer, salads, potatoes. Make an unforgettable taste of sauce or a simple sandwich.
2. Cheese "Appenzeller" 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. Very well suited to pasta, as the basis for cheese balls.
3. "Tet de Muan" is prepared according to the traditional recipe of the monks of the abbey Bella from whole cow's milk. For cheese use only summer milk. His taste captivates his piquancy: a little distinguishable witticism and an almost palpable sweetness. Fat content is 51%. The texture is dense, with a brown crust. The product ripens on spruce boards for at least 75 days, during which it is rubbed with saline solution with bacterial cultures.

Swiss extra hard cheese:

1. "Sbrints" (one of the oldest varieties) is made in Central Switzerland from raw milk of brown cows. Its fat content is 45%. Therefore, the color of the product is very yellow with a golden crust. The maturation period is impressive: from 18 to 36 months. The texture of the cheese is quite interesting: brittle, very hard, but melting at the same time in the mouth. Nut-caramel aroma "Sbrintsa" is perfectly combined with cider, wine, delicacy pizza and will add a finishing chord to any dressing or sauce.
2. "Khobelkeze" is cooked in the canton of Bern. Cheese is very dense, so it is cut before being eaten on thin plates.
3. "Emmental" is named after the valley of Emma in the same canton. It is sweet-spicy and has large holes in the structure.

Traditional dishes with cheese

Swiss cheeses are the basis of Swiss national cuisine. Fondue, raclette, cheese soufflé, polenta: all the most famous dishes of this country have them in its composition. Cheese component is felt in everything (and in casseroles, and in pies, and in soups, and in batter). It is interesting that the prototype of modern delicious dishes was a simple shepherd's lunch: bread and cheese.

Technology of preparation

Swiss cheese is also interesting because manual labor is used at many stages of production (of course, when it comes to small family enterprises, and most are such). Cheese-cookers heat raw milk in a large vat to 34 degrees. Then a special ferment is dripped for ripening. After that, the cheese is separated from the whey. The product is salted, heated again to a level of 43 degrees and pressed. The final process is the ripening of cheese (for each variety there is a different period and storage temperature).

How to distinguish real cheese from a fake?

When choosing Swiss cheeses, remember that they can not ripen for less than 3 months, have a fat content below 50%. As a rule, it has oval holes, pronounced or slightly palpable spicy-sweet taste. Also pay attention to such aspects:

- the presence of the Swiss quality control mark "AOC";

- cheese crust (a mandatory condition for aged cheeses);

- color (product must have a yellow, dark yellow color due to high fat content);

- Shelf life (no more than a year).

What does cheese from Switzerland combine with?

Swiss hard cheeses are traditionally served with red wine, bread, vegetables. We suggest you try several options for combining this product with dishes:

1. Gruyere cheese and pickled vegetables, ham.
2. Emmental and potatoes, steamed vegetables.
3. Tilsiter and rye bread, beer.
4. Muesli (from the cheese raclette).

The preparation of Swiss cheese is a real art. It is a unique product that is popular all over the world. Variety of varieties and fine taste allow you to combine it with almost any product.