Hailing from Switzerland and traditionally named for its region of origin, the term “Swiss cheese” is no longer limited to that part of the world. Many varieties of the pale yellow, nutty-flavored cheese are now produced worldwide.
Swiss cheeses from Switzerland, like the famous Emmental and Gruyère, are typically crafted from unpasteurized, raw milk. Swiss cheeses produced in the United States, such as Aged, Baby, and Lacy or Lorraine Swiss, are made from pasteurized cow’s milk.
Aged Swiss is a strong, sharply flavored cheese with a firm texture compared to the other varieties. Both Baby and Lacy Swiss are semi-soft with a relatively milder flavor. Baby is made with whole milk, while Lacy is made with low-fat milk.
Swiss cheese hues range from creamy ivory to a deeper yellow. Its flavor, often described as nutty, varies from very mild to quite sharp.
Storage Tips and Freezing Swiss Cheese
When storing Swiss cheese, keep in mind that its flavor intensifies as it ages. Swiss cheese will last tightly wrapped in the refrigerator for up to two months as blocks, or up to one month if sliced.
To freeze Swiss cheese for later use, store ½-pound (or smaller) blocks in zip-lock baggies. It will last in the freezer for up to six months, but should be used within several days after thawing in the refrigerator. After being frozen, Swiss cheese may become crumbly upon thawing, but it will still make a fine ingredient in cooked recipes. Swiss cheese grates best cold but tastes best at room temperature.
One common question about Swiss cheese is how it gets its holes. These holes, technically called “eyes,” are formed by microbiological activity. Three strains of bacteria are used in Swiss cheese production. One strain consumes the lactic acid produced by the other strains, emitting carbon dioxide in the process. This emission makes bubbles, which form the eyes. The speed of this bubbling process – and the size of the eyes – can be impacted by factors like acidity, curing time, and temperature.
Industry standards have recently changed to accommodate processing concerns. Swiss cheese eyes used to need to be between 11/16 and 13/16 of an inch (about the size of a nickel) to be stamped Grade A. However, large holes often got caught in slicing machinery, leading U.S. commercial cheese makers to request a change. Now, cheese with holes as small as 3/8 of an inch (about half the original size) can earn the highest grade.
Known for melting easily with excellent results, Swiss cheese makes a fine addition to cheese-based recipes. However, high heat will result in a rubbery product, so it’s best to use consistent medium heat when melting Swiss.
With its name derived from the French word “fondre,” meaning “to melt,” fondue was invented as a way to use up hardened cheese and dry bread. Once a peasant dish, fondue is now associated with social gatherings and remains a fun and tasty tradition.
Swiss Fondue
Ingredients:
1 pound Swiss cheese, grated
2 tablespoons all-purpose flour
1 clove garlic
2 cups dry white wine
2 tablespoons Kirsch or brandy (optional)
¼ cup Parmesan cheese, grated
¼ teaspoon ground nutmeg
For dipping:
French and Pumpernickel bread, cubed into bite-sized pieces
Apple slices
Assorted vegetables – cauliflower, broccoli, celery
Instructions:
- Toss Swiss cheese with flour to coat evenly, then set aside.
- Cut the garlic clove in half and rub the interior of the fondue pot to evenly distribute the garlic juices.
- Pour white wine into the fondue pot and gently bring to a simmer—do not boil.
- Gradually add the Swiss cheese to the hot wine, a handful at a time, stirring constantly with a wooden spoon.
- Once all the cheese has melted, add the Kirsch or brandy (if using), Parmesan cheese, and nutmeg. Heat until just boiling, stirring constantly.
- Serve with bread, fruit, and vegetables for dipping.
- Traditionally, if someone dropped their piece of bread or another dipper into the fondue pot, they were required to buy dinner for everyone else.
