Do you ever sit and marvel at the delicious, wholesome deliciousness of Swiss cheese? Or ask yourself, where did Swiss cheese come from? Well, you have come to the right place my cheese lovin’ friends, for today we will answer the age old question: Where did Swiss cheese originate?
The story of Swiss cheese can be traced all the way back to the 12th century and the monasteries of Switzerland. The monks living in the monasteries started producing cheese from their cow’s milk which was then transported and sold all over the country. The word for cheese back then was ‘Chas’ from which the modern word ‘Cheese’ was derived.
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The Emergence of the Classic Swiss Cheese
In the 16th century, the traditional recipe for the Swiss cheese we have come to know and love today was perfected. This recipe included the use of cows milk and rennet – the enzyme that helps make cheese coagulate. The classic Swiss cheese is the combination of two factors that set it apart from other cheeses: the addition of the enzyme and the use of copper vats which enable the cheese’s pores to form holes, hence the term ‘Swiss cheese’.
The Prominence of Swiss Cheese
From its origins in Switzerland, Swiss cheese has since been produced in all corners of the world. Each unique variation of Swiss cheese has evolved to match its local environment and culture. In the Netherlands, gouda cheese is usually aged for two to twelve months, and is, of course, created with the same swirls and holes of classic Swiss cheese.
Swiss cheese has even found its way to the U.S., where the term Swiss-style cheese is used for the American versions of classic Swiss cheese. The secret to American Swiss cheese is that it isn’t actually Swiss cheese but rather a combination of Colby and cheddar cheese.
Funny Tips For Making Your Own Swiss-Style Cheese
Now that you know the history behind Swiss cheese, why not try and make your own version of Swiss-style cheese at home? Here are a few tips to get you started:
- Keep the temperature consistent – Make sure to use the same amount of heat to make sure the cheese coagulates properly.
- Don’t forget the salt – To get the right flavor, make sure to sprinkle some extra salt on the cheese.
- Love it with some holes – Say cheese and you will see some perfect holes!
So, next time you are enjoying a piece of Swiss cheese, thank the monks of Switzerland for their delicious contribution to dairy products and, of course, the cows for the milk that makes it all possible. Don’t forget to take your cheese pictures – with holes or without – for social media bragging rights, and don’t forget to have some fun, too.
Happy cheese making!
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