Swiss Cheese: The Iconic Alpine Favourite
Swiss cheese, known for its distinctive holes and nutty flavour, has long been a favourite both on the table and in the kitchen. Originating in the Alpine regions of Switzerland, this cheese is crafted using time-honoured techniques that give it its unique texture and taste.
Characteristics
Swiss cheese is typically made from un-homogenised cow’s milk and is known for its smooth, semi-hard texture and mild, slightly sweet flavour.
Its iconic holes, or “eyes,” are formed by carbon dioxide released during fermentation—thanks to a special bacterial culture called Propionibacterium.
As the cheese matures, its flavour becomes richer and more complex, while still retaining a creamy, buttery finish. Swiss cheese is aged for at least 3 to 4 months, though longer aging enhances its flavour depth.
Shopping List
Ingredients:
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Un-homogenised cow’s milk
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Swiss starter culture
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Propionibacterium culture (for the eyes and classic Swiss flavour)
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Rennet
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Calcium chloride
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Salt
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Annatto (optional, for colouring)
Specialist Equipment:
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Cheese baskets or hoops
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Cheese wax
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Cheese cloth
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Syringes
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Thermometer
Make your very own with our Swiss Kit
Download Swiss Recipe Here
