Swiss cheese

Swiss cheese is the generic name for several related varieties of cheese, originally made in Switzerland.

The 450 known Swiss cheeses are classified in 5 categories extra-hard, hard, semi-hard, semi-soft, and soft. Cow milk is used in 99% of the cheeses produced, the remaining share is mostly made up of sheep and goat milk.

Table of contents

1 Well known Swiss cheese (among others) categorized: 1.1 extra-hard: 1.2 hard: 1.3 semi-hard: 1.4 semi-soft: 1.5 soft: 2 See also 3 External links

Well known Swiss cheese (among others) categorized:

extra-hard:

• Sbrinz

hard:

• Emmentaler, generally known in the U.S. as Swiss cheese
• Gruyere/Greyerzer
• Sap Sago (Glarner Schabziger)

semi-hard:

• Appenzeller
• Bündner Bergkäse
• Mutschli
• Raclette cheese
• Tete de Moine
• Tilsiter

semi-soft:

• Vacherin Mont d’Or

soft:

• Gala

Three types of bacteria are used in the production of Emmentaler cheese: Streptococcus thermophilis, Lactobacillus, and Propionibacter shermani. In a late stage of cheese production, P. shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which forms bubbles that appear to be "holes" when the cheese is sliced. The cheese industry calls these holes or tunnels "eyes".

See also

• Cheese

External links

• Organisation fromagère suisse (German/French/Italian)
• CHeese cooperative of Switzerland (German)