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Introduction
Hi, I'm Swiss Cheese. Believe it or not, I need to age at least three months for me to taste as good as everyone wants me to be. Take a look and see how I do what I do! Image: http://commons.wikimedia.org/wiki/File:Swiss_cheese_cubes.jpg -
**Information Sources**
All Information attributed to: Interview with Food Science Professor Scott Anthony Rankin Interview with Food Science Professor James L. Steele Federal Department of Foreign Affairs Presence Switzerland: http://www.swissworld.org/en/switzerland/swiss_specials/swiss_cheese/making_cheese/ Cultures for Health:
http://www.culturesforhealth.com/how-to-make-swiss-cheese-recipe -
Milk The Cow
Milk is like my parents, without it, I can't be produced. The milk needs to be very fresh and is usually not pasteurized, meaning sterilized. Image: http://photos.uc.wisc.edu/photos/2360/view -
Bring In The Bacteria
The milk needs to be heated to around 90 degrees Fahrenheit. In order to make the special flavors that make me taste so good, several bacteria are added, specifically direct-set thermophilic culture and propionibacteria. These types of bacteria produce gasses that create my holes (formed later on in the process). This adding and mixing-in process is called fermentation and done in a huge vat. Image: http://www.freedigitalphotos.net/images/Dairy_g103-Pouring_Milk_Or_White_Liquid_p82018.htm -
Clumping A(whey)
At this heat, rennet is formed, meaning curds of milk are clumped together. This clumped milk forms a sort of jell-o texture. Gridded knives cut through the jell-o texture to break down clumps into cubes and separate the cubes from the leftover liquid (also known as whey). Image: http://photos.uc.wisc.edu/photos/5612/view
Image: http://photos.uc.wisc.edu/photos/5612/view -
It's Always Better Pressed
In order for me to taste my very best, the clumps formed are placed into a mold and pressed down to continue to rid them of any liquid. The pressing takes place for several hours, depending on the amount of clumps. Image: Taken by me, Talia Malkin -
Water and Salt Please!
Finally, I am put in a brine. Brine is water soaked with a ton of salt. Image: http://harmonioushomestead.com/2012/12/03/cheese-making-at-pearl-valley-factory-tour/img_9797/ -
Soaking It All Up
I enjoy a good soak. Keep me in the brine for around 24 hours. During this time I begin to develop a rind, a hard, outer layer. Image: http://www.flickr.com/photos/madame_fromage/8205658653/ -
Flipping and Rubbing
I am almost ready; I just need some time to sit, around two or three weeks. I do best in storage rooms that are around 90 percent humid and pretty warm. But I am a high maintenance cheese and not finished with just yet. During these early weeks, I must continue to be flipped over and rubbed with the brine. Image: http://www.washingtonpost.com/conversations/judgement-day-swiss-cheese-drought-in-france-and-more-in-the-day-in-photos/2011/05/20/AFbMMs7G_gallery.html#photo=27 -
The Real Aging Begins
After this, I stay in the aging room for around another 2.5 months or more. Most of the bacteria added die off in first few months and another set of bacteria grow. These bacteria are what generate most of my unique flavors. Please continue to rub me with the brine and flip me over every other week or so. Image: http://www.wisegeek.org/what-is-cheese-rind.htm
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FYI
And just remember, I will continue to ferment while I am kept in the aging room, my flavor can change daily, even hourly. Image: http://www.swissinfo.ch/eng/swiss_news/Turning_around_the_Emmental_cheese_industry.html?cid=33437572 -
The Big Finish
At the end, take me out of the mold and I’m ready to go. Enjoy! Image: http://kiefersmeats.com/images/userfiles/amish%20swiss%20large.jpg
