Have you ever wondered about the origins of Swiss cheese? How it is made, what makes it so unique and why it has become such an iconic cheese during the last few decades? Well, you are certainly not alone. In this article, we will attempt to answer the age-old question: where is Swiss cheese made?
First things first, it is important to understand the unique characteristics of Swiss cheese. Swiss cheese is known for its distinct taste and appearance, as it has a mild nutty flavor and large holes. These holes were originally created by a type of bacteria known as Lactobacillus Helveticus. This bacteria is naturally found in Switzerland, which is how it got its name. As the cheese ages, more holes form due to this bacteria.
The milk used to make Swiss cheese is sourced from local cows and treated with a specific type of bacteria. This bacteria is known as propionic, which results in a ripened cheese that is known as a ”semi-hard cheese”. This gives Swiss cheese its unique flavor and texture.
The cheese is made in cheese cellars where the temperature is just the right level. It is critical to keep the temperature highly controlled for the best results. Swiss cheese continues to age and ferment in cool dark cellars until it achieves the desired flavor and texture.
Swiss cheese is cut into large blocks and is then stored in a vacuum-sealed bag. Once ready, it is sent for packaging and distribution. Nowadays, you can find Swiss cheese in delis, grocery stores, and even online.
To sum up, Swiss cheese is a semi-hard cheese that is produced using bacterial cultures that can be found in Switzerland. It is aged and stored in cheese cellars that are kept at a specific temperature. After the cheese is ready, it is cut into large blocks, pack and distribute it worldwide. So, the next time you eat a delicious piece of cheese, you know where it came from – Switzerland!