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Swiss Cheese

Swiss Cheese NUTRITION & FOOD SCIENCE In Switzerland large cheeses are not made in big factories but by small village dairies, about 1,600 of them, throughout the country. Nearly one-third of the country's annual milk production is used for cheese making and every year roughly 80,000 tonnes of cheese are produced, more than half for export. However, scientific research has played a big part in the development of the Swiss cheese industry combining technical know-how with tradition. The Swiss Cheese Union was founded in 1914 to co-ordinate the output of small dairies. It maintains the high quality standards which have made Swiss cheese famous. The Union also markets virtually all the cheese produced for sale abroad while ensuring sufficient quantities for home needs. Swiss cheese is sold in more than 100 countries, though most of it goes to Europe and North America. For example, Britain imported 1,200 tonnes of cheese from Switzerland last year. Emmental is a nutty, mild-flavoured cheese which has been made in village cheese dairies in the valley of the river Emme for more than 150 years. Each cheese is wheel shaped with a diameter of up to 100cm and weighing from 60 to 130 kilos. Over 1,000 litres of untreated milk are needed to make one cheese weighing 80 kilos. The cheese is allowed to mature for at least four months. The brownish-yellow rind forms in an entirely natural manner and beneath the rind an ivory coloured cheese with cherry sized holes matures. The salt content, 0.5 per cent, is extremely low for a hard cheese. Gruyère cheese has a briny-dry sharpness. It rind of the cheese is regularly wiped dry during is made in village dairies in western the long maturing period which lasts a minimum Switzerland using knowledge that has been of 18 months. Each flat cheese is between 50 and handed down for generations. Making Gruyère 70 cm in diameter and weighs an average 35 kilos. is one of Switzerland's oldest traditions. More Royalp is a semi-hard cheese from Eastern than 400 litres of untreated milk are required Switzerland. Cheeses weigh about 4 kilos each. to make a cheese weighing 35 kilos. For several They have a reddish-brown rind and a light months the cheese is wiped over with salt coloured curd with few small holes. water to accelerate the process of maturing. Appenzeller is another semi-hard cheese which The mature cheese shows a number of small was first made more than 700 years ago. Its unique cracks and has relatively few, pea-sized holes. flavour is achieved with a secret blend of herbal Sbrinz cheese was originally made in the ingredients. It has a yellowish-brown rind and Brienz region of Switzerland and as early as regular, medium-sized holes. the seventeenth century it was exported to Fribourgeois cheese has a mild flavour when Italy. It has a hard golden yellow rind and a young and becomes more tangy as ripening grainy, brittle texture. During its manufacture progresses. It has been made in the Canton of in central Switzerland it is given an extensive Fribourg for several centuries. salt bath treatment and is allowed to "sweat" Fête de Moine originated 800 years ago in out fat and water in a room kept at 18°C. The the Bellelay monastery. It is made in a tall cylindrical shape and its spicy aromatic flavour Nutrition & Food Science, Vol. 23 No. 1, 1992, p. 26, © MCB University Press, 0034-6659. is best revealed when the cheese is thinly pared. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Swiss Cheese

Nutrition & Food Science , Volume 92 (1): 1 – Jan 1, 1992

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/eb059361
Publisher site
See Article on Publisher Site

Abstract

NUTRITION & FOOD SCIENCE In Switzerland large cheeses are not made in big factories but by small village dairies, about 1,600 of them, throughout the country. Nearly one-third of the country's annual milk production is used for cheese making and every year roughly 80,000 tonnes of cheese are produced, more than half for export. However, scientific research has played a big part in the development of the Swiss cheese industry combining technical know-how with tradition. The Swiss Cheese Union was founded in 1914 to co-ordinate the output of small dairies. It maintains the high quality standards which have made Swiss cheese famous. The Union also markets virtually all the cheese produced for sale abroad while ensuring sufficient quantities for home needs. Swiss cheese is sold in more than 100 countries, though most of it goes to Europe and North America. For example, Britain imported 1,200 tonnes of cheese from Switzerland last year. Emmental is a nutty, mild-flavoured cheese which has been made in village cheese dairies in the valley of the river Emme for more than 150 years. Each cheese is wheel shaped with a diameter of up to 100cm and weighing from 60 to 130 kilos. Over 1,000 litres of untreated milk are needed to make one cheese weighing 80 kilos. The cheese is allowed to mature for at least four months. The brownish-yellow rind forms in an entirely natural manner and beneath the rind an ivory coloured cheese with cherry sized holes matures. The salt content, 0.5 per cent, is extremely low for a hard cheese. Gruyère cheese has a briny-dry sharpness. It rind of the cheese is regularly wiped dry during is made in village dairies in western the long maturing period which lasts a minimum Switzerland using knowledge that has been of 18 months. Each flat cheese is between 50 and handed down for generations. Making Gruyère 70 cm in diameter and weighs an average 35 kilos. is one of Switzerland's oldest traditions. More Royalp is a semi-hard cheese from Eastern than 400 litres of untreated milk are required Switzerland. Cheeses weigh about 4 kilos each. to make a cheese weighing 35 kilos. For several They have a reddish-brown rind and a light months the cheese is wiped over with salt coloured curd with few small holes. water to accelerate the process of maturing. Appenzeller is another semi-hard cheese which The mature cheese shows a number of small was first made more than 700 years ago. Its unique cracks and has relatively few, pea-sized holes. flavour is achieved with a secret blend of herbal Sbrinz cheese was originally made in the ingredients. It has a yellowish-brown rind and Brienz region of Switzerland and as early as regular, medium-sized holes. the seventeenth century it was exported to Fribourgeois cheese has a mild flavour when Italy. It has a hard golden yellow rind and a young and becomes more tangy as ripening grainy, brittle texture. During its manufacture progresses. It has been made in the Canton of in central Switzerland it is given an extensive Fribourg for several centuries. salt bath treatment and is allowed to "sweat" Fête de Moine originated 800 years ago in out fat and water in a room kept at 18°C. The the Bellelay monastery. It is made in a tall cylindrical shape and its spicy aromatic flavour Nutrition & Food Science, Vol. 23 No. 1, 1992, p. 26, © MCB University Press, 0034-6659. is best revealed when the cheese is thinly pared.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Jan 1, 1992

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