![]() Baby Swiss was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. Baby Swiss is made from whole milk, and Lacy Swiss is made from low fat milk. As a result, industry regulators have limited the eye size by which Swiss cheese receives the Grade A stamp.īaby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. This poses a problem, however, because cheese with large eyes does not slice well and comes apart in mechanical slicers. In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor because a longer fermentation period gives the bacteria more time to act. ![]() It dates as far back as the 8th century when it was made in a monastery. In modern times, the holes have become an identifier of the cheese. Schabziger is a traditional Swiss cheese produced in Glarus. Historically, the holes were seen as a sign of imperfection and cheese makers originally tried to avoid them by pressing during production. The acetate and propionic acid give Swiss its nutty and sweet flavor. The carbon dioxide slowly forms the bubbles that develop the “eyes”. In a late stage of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. Three types of bacteria are used in the production of Emmental cheese: Streptococcus salivarius subspecies thermophilus, Lactobacillus (Lactobacillus helveticus or Lactobacillus delbrueckii subspecies bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subspecies shermani).
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