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170:. Most global modern production is industrial, with little control of these. This is usually made in rectangular blocks, and by wrapping in plastic no rind is allowed to form. Historical production was all with "raw" milk, although the periods of high heat in making largely controlled unwelcome bacteria, but modern production may use
152:
in French. Most varieties have few if any holes or "eyes", or holes that are much smaller than the large holes found in some
Emmental or its imitations. The general eating characteristics of the cheeses are a firm but still elastic texture, flavour that is not sharp, acidic or salty, but rather nutty
258:, which produce the holes or "eyes" in the cheese. These were generally regarded as a fault if they were large, until 19th-century makers of Emmental began to encourage them, a brilliant stroke from the marketing point of view. On the other hand, Gruyère used to have larger holes than it does now.
225:
suitable for grazing is at around 2,800 metres (9,200 ft). Cheese was made during this period, and mostly stored before bringing down in autumn. Often the same cows and herders made a different kind of cheese from winter milk, and protected varieties may require summer (or winter) milk.
318:
was founded in 1027 with a large donation of Alpine wilderness, which it settled by offering a starter pack of equipment and animals to peasant families. Cheesemaking soon became an important part of the new local economy, with the tithe cheeses delivered to the abbey each Feast of
265:, especially in North America, where the use of copper is outlawed. This has been suggested as one factor in the failure of North American cheeses to achieve the levels of flavour of the Alpine originals. In some places specific old copper vats can be "grandfathered" in.
122:". However, in Switzerland itself more Gruyère is consumed, and in continental Europe Gruyère, a name with a considerably longer history, tends to be thought of as the archetypal Swiss cheese, with for example "Gruyère de Comté" being another name for Comté.
350:
monasteries, both with sister-houses benefiting from Alpine cheesemaking. They seem to have borrowed their techniques from them, but produced very different cheeses, using much more salt, and less heating, which suited the local availability of materials.
244:). Other types of cheese cut the curd, but not into such small particles. Then the curds were "cooked at high temperatures" and pressed, both reducing the moisture content. The low acidity and salt helps the growth of particular bacteria, especially
220:
Alpine cheeses are made to be aged, typically at least for a few months, but often much more. The cows reached the high slopes by about May, and remained until about
October. Often they moved in stages as the snow retreated. The highest
229:
The Alpine process introduced three innovations. Firstly "the curd was cut into small particles to facilitate whey expulsion", now done by stirring the cheese with a "cheese harp", a set of metal wires (in French
366:(although these already did not apply north of the Alps). By the 16th century Alpine cheeses were becoming significant export products, and were found to cope well with long intercontinental sea voyages.
63:
of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (
118:
is a Dutch version, devised in the late 20th century. All of these are widely exported. In North
America and some other areas outside Europe, Emmental is the best known, and is commonly called simply "
148:, incubating the curd with a period at a high temperature of 45°C or more. Since they are later pressed to expel excess moisture, the group are also described as "'cooked pressed cheeses'",
261:
Traditional Alpine cheeses are made in copper (or at least copper-lined) vats or "kettles", which are mandatory for many protected varieties, but industrial cheese is often made in
205:
makers. At the high summer slopes timber to "cook" the cheese was abundant, but salt had to be carried up, and was expensive, so little is used compared to many other cheese types.
306:, Alpine cheesemaking was encouraged by local monasteries who owned large tracts of little-used Alpine land, and took cheese as tithes, in effect rent. One of the largest was the
589:
Sylvie Lortal, from a French institute, talks of "Gruyère-type cheese" and "Gruyère / Emmental" as the "archetype" of "Swiss-type cheeses". Lortal, 291; Gruyère
492:
342:, they share the broad Alpine cheesemaking process, and began after local monasteries initiated drainage programmes from the 11th century onwards. These were
158:
420:
299:, near Rome. What the character of this cheese was is impossible to say, but it was evidently capable of being transported several hundred miles.
323:, on 30 November. Typically, about a dozen households combined their herds for the summer season, appointing a head cowman, and constructing high
71:. Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting.
362:, which swept Switzerland if not other Alpine regions, removed the monastic landlords, and also some restrictions on eating cheese during
559:
166:, often covering the permitted breeds of cow, pastures, location and method of making, period of maturation, as well as details of their
801:
295:
fell ill and died in 161 after eating a large quantity of "Alpine cheese" ("cum
Alpinum caseum in cena edisset avidius") at
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in the mid-14th century hit the Alps hard, and promoted an increase in grazing with cows rather than sheep or goats. The
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region of France, took a different approach, with much less heat, more salt, and more pressing. This became used for
17:
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and buttery. When melted, which they often are in cooking, they are "gooey", and "slick, stretchy and runny".
98:, near the Alps). Both countries have many other traditional varieties, as do the Alpine regions of Austria (
67:
in French), and then transported with the cows down to the valleys in the winter, in the historic culture of
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The very hard
Italian "grana" cheeses are regarded as a related group; the best known are
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This article is about the type of cheese. For cheeses produced in
Switzerland, see
541:
Lortal, 291–292; Thorpe, 266; Oxford, 16, 19, 46–48 (Asiago), 50–51 (Austria), 345
881:
863:
375:
262:
156:
A number of traditional types have legally controlled standards, for example the
114:
originated in 19th-century Norway and is made using similar methods to
Emmental.
87:
75:
828:
Lortal, Sylvie, "Cheeses made with
Thermophilic Lactic Starters", Chapter 16 in
91:
74:
The best-known cheeses of the type, all made from cow's milk, include the Swiss
37:
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255:
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175:
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95:
890:
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Cheese and
Culture: A History of Cheese and its Place in Western Civilization
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110:), though these have not achieved the same degree of intercontinental fame.
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202:
171:
870:
The Book of Cheese: The
Essential Guide to Discovering Cheeses You'll Love
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378:, which would be very similar in other "cooked pressed" Alpine cheeses.
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Some of the stages in the traditional cheesemaking process of French
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338:. Although their origins lie in the flat and (originally) swampy
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Technically, Swiss-type cheeses are "cooked", meaning made using
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60:
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A traditional cheese-making chalet in the Gruyère valley
426:"Scaling", stirring with a set of wires to cut the curd
201:
The cheesemaking process reflects the needs of Alpine
830:
Handbook of Food and Beverage Fermentation Technology
59:
with a distinct character, whose origins lie in the
888:
254:. It is this that produces the gases, including
786:, 2000, Springer Science & Business Media,
41:Five different Swiss Alpine cheeses on sale in
560:Everything you need to know about Swiss cheese
532:Donnelley, 3–5; Thorpe, 262–268; Oxford, 15–19
238:
231:
528:
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512:, a by-product of Swiss-type cheese making
580:, Country Brewer, accessed March 25, 2020
568:, July 23, 2014, accessed March 25, 2020
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310:in Switzerland, which owned much of the
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36:
369:
14:
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217:and other similar English varieties.
190:"Cheese harp" for cutting the curd of
721:– English text, with link for Latin
450:Mass of curd removed in linen cloth
55:, are a group of hard or semi-hard
24:
814:, 2012, Chelsea Green Publishing,
474:Moulding in a circle of beech wood
25:
923:
854:, 2016, Oxford University Press,
462:Putting into the beech wood mould
314:region from the 10th century on.
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247:Propionibacterium freudenreichii
32:Swiss cheeses and dairy products
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616:Thorpe, 266–267; Donnelley, 3–5
486:Pressing to expel more moisture
302:There is evidence that, in the
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852:The Oxford Companion to Cheese
806:Kulinarisches Erbe der Schweiz
784:Fundamentals of Cheese Science
719:, "The Life of Antoninus Pius"
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159:Appellation d'origine protégée
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150:fromages à pâte pressée cuite
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661:Donnelley, 3–5; Thorpe, 266
634:Donnelley, 3–5; Thorpe, 266
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27:Family of semi-hard cheeses
10:
928:
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29:
872:, 2017, Flatiron Books,
578:How to Make Swiss Cheese
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86:, as well as the French
848:Donnelley, Catherine W.
762:Donnelley, Catherine W.
360:Protestant Reformation
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146:fermentation starters
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498:Ripening of Beaufort
438:Heating and stirring
370:Cheesemaking gallery
291:, the Roman emperor
832:, 2004, CRC Press,
804:(in French) in the
768:, 2014, ASM Press,
766:Cheese and Microbes
327:to make cheese in.
308:Abbey of Saint Gall
69:Alpine transhumance
739:Kindstedt, 155–156
730:Kindstedt, 148–149
390:Adding the starter
283:
199:
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132:cattle grazing on
49:Swiss-type cheeses
46:
880:, 9781250063465,
862:, 9780199330881,
840:, 9780203913550,
822:, 9781603584128,
794:, 9780834212602,
776:, 9781555818593,
562:by Erica Marcus,
285:According to the
18:Swiss-type cheese
16:(Redirected from
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256:carbon dioxide
233:tranche-caillé
215:Cheddar cheese
192:Gruyère cheese
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168:food chemistry
116:Maasdam cheese
96:Jura Mountains
53:Alpine cheeses
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182:Cheesemaking
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142:thermophilic
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706:Oxford, 190
688:Lortal, 408
607:Thorpe, 266
510:Ziger/Sérac
356:Black Death
344:Benedictine
304:Middle Ages
250:subspecies
203:transhumant
176:pasteurized
164:Switzerland
130:Swiss Brown
84:Appenzeller
891:Categories
878:1250063469
860:0199330883
846:"Oxford":
838:0203913558
820:1603584129
792:0834212609
774:1555818595
756:References
670:Oxford, 16
652:Oxford, 15
348:Cistercian
316:Muri Abbey
94:(from the
802:"Gruyère"
800:Gruyère:
340:Po Valley
312:Appenzell
252:shermanii
172:thermized
550:Fox, 408
504:See also
332:Parmesan
211:Auvergne
194:made in
136:pastures
108:Montasio
88:Beaufort
76:Emmental
43:Lausanne
697:Gruyère
565:Newsday
325:chalets
269:History
209:in the
196:Gruyère
144:lactic
100:Alpkäse
80:Gruyère
57:cheeses
876:
858:
850:(ed),
836:
818:
790:
772:
764:(ed),
297:Lorium
279:alpage
223:alpage
178:milk.
134:alpage
104:Asiago
65:alpage
517:Notes
92:Comté
874:ISBN
856:ISBN
834:ISBN
816:ISBN
788:ISBN
770:ISBN
364:Lent
354:The
346:and
334:and
240:lyre
106:and
90:and
82:and
61:Alps
236:or
174:or
162:in
893::
525:^
78:,
34:.
20:)
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