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The large holes in Swiss cheese are called "eyes," and any Swiss cheese without eyes is referred to as "blind."
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In the United States, the term “Swiss cheese” is used generically for
light yellow cheeses characterized by large holes and a salty, mildly
nutty flavor.
American
Swiss cheeses are mass-produced imitations of the original Emmental and
Gruyere varieties, very famous cheeses made in Switzerland.
The
large holes in Swiss cheese are called “eyes,” and any Swiss cheese
without eyes is referred to as “blind.” The eyes are formed during the
later stages of cheese production when the bacteria
P. shermani absorbs
lactic acid released by other bacteria and then gradually releases
carbon dioxide. The carbon dioxide forms expanding bubbles that make up
the eyes.
A Little Bite of History
Cheese has long been an important specialty of the Swiss. Switzerland’s
oldest and most well-known cheese, Emmental, has been produced since
1293 in the Emmental Valley.
Varieties
American Swiss cheese is a manufactured quickly on a large scale so
that it is widely available at a low price. Allowed to age for only
four months, its flavor lacks the richness of genuine Swiss cheeses,
but it nevertheless makes a tasty and popular sandwich addition.
Emmental
(Emmentaler, Emmenthaler) Swiss cheese is the most famous of
Switzerland’s original cheeses. Its flavor is mild with fruity, nutty
and buttery tones, and its eyes range from very small to olive-sized.
Gruyere
Swiss cheese is sweeter than Emmental because it is made with a fattier
cow’s
milk. Its holes generally shrink during its 10 to 12 month aging
period, making them much smaller and more evenly-spaced than those of
Emmental.
Baby Swiss cheese is another cheese marketed in the
U.S., which shows fewer eyes and offers a milder flavor than other
Swiss cheeses. These unique characteristics result from the use of
water rather than milk’s whey during production, which slows bacterial
growth.
Buying Tips
The presence of larger eyes in a Swiss cheese is generally a reliable
indicator of a more distinctive flavor. A longer aging period or warmer
conditions cause the eyes to grow larger, and the enzymes and bacteria
enrich the cheese’s flavor.
Don’t
purchase Swiss cheese that sports a gray rind; it most likely means
that the cheese has aged too long or has not been packaged properly.
When
looking for a genuine, aged Gruyere cheese, make sure to check the
label. There are many processed, imitation versions of Gruyere
available commercially that don’t offer the same rich taste.
Storage Tips
Swiss cheese should be wrapped tightly in plastic wrap or
foil. In blocks, it can remain refrigerated this way for up to two
months, and when sliced it can last up to a month. Remember that the
cheese will continue aging in the refrigerator, so its flavor will grow
more and more intense.
If
you have very large blocks of Swiss cheese—no smaller than half a
pound—they can be frozen for up to six months. To freeze a block of
cheese, wrap it tightly in plastic or foil and then zip it inside a
plastic storage bag, pressing out as much air as possible.
Defrost
cheese in the refrigerator and use it soon after defrosting. Defrosted
cheese is best when cooked into dishes as it will likely become too
crumbly for sandwiches or plain snacking.
Usage Tips
• Swiss cheese is excellent when heated into dishes or on
sandwiches, but avoid high heats that might make the cheese rubbery.
•
If you plan to serve it as a block-cheese appetizer, such as with
crackers or fruit, let it sit out at room temperature for a half hour
before serving in order to allow for the best flavor.
• Grating the cheese will be much easier if it is cold.
• Emmental Swiss cheese goes particularly well with fruits and nuts.
• Gruyere cheese is especially suited for dessert dishes or meat
and vegetable dishes.
Substitution Tips
In recipes calling for shredded Swiss cheese, an equal amount of
shredded Monterey Jack cheese can serve as an adequate substitute,
though the taste will not be quite the same.
Try one of our favorite Swiss cheese recipes:
Cuban Sandwich
Twice-Baked Cheesy Stuffed Garlic Potatoes
Spicy Shrimp and Pasta Casserole
