482:
410:
434:
458:
446:
470:
422:
176:
374:
386:
398:
115:
27:
263:
159:. Most global modern production is industrial, with little control of these. This is usually made in rectangular blocks, and by wrapping in plastic no rind is allowed to form. Historical production was all with "raw" milk, although the periods of high heat in making largely controlled unwelcome bacteria, but modern production may use
141:
in French. Most varieties have few if any holes or "eyes", or holes that are much smaller than the large holes found in some
Emmental or its imitations. The general eating characteristics of the cheeses are a firm but still elastic texture, flavour that is not sharp, acidic or salty, but rather nutty
247:, which produce the holes or "eyes" in the cheese. These were generally regarded as a fault if they were large, until 19th-century makers of Emmental began to encourage them, a brilliant stroke from the marketing point of view. On the other hand, Gruyère used to have larger holes than it does now.
214:
suitable for grazing is at around 2,800 metres (9,200 ft). Cheese was made during this period, and mostly stored before bringing down in autumn. Often the same cows and herders made a different kind of cheese from winter milk, and protected varieties may require summer (or winter) milk.
307:
was founded in 1027 with a large donation of Alpine wilderness, which it settled by offering a starter pack of equipment and animals to peasant families. Cheesemaking soon became an important part of the new local economy, with the tithe cheeses delivered to the abbey each Feast of
254:, especially in North America, where the use of copper is outlawed. This has been suggested as one factor in the failure of North American cheeses to achieve the levels of flavour of the Alpine originals. In some places specific old copper vats can be "grandfathered" in.
111:". However, in Switzerland itself more Gruyère is consumed, and in continental Europe Gruyère, a name with a considerably longer history, tends to be thought of as the archetypal Swiss cheese, with for example "Gruyère de Comté" being another name for Comté.
339:
monasteries, both with sister-houses benefiting from Alpine cheesemaking. They seem to have borrowed their techniques from them, but produced very different cheeses, using much more salt, and less heating, which suited the local availability of materials.
233:). Other types of cheese cut the curd, but not into such small particles. Then the curds were "cooked at high temperatures" and pressed, both reducing the moisture content. The low acidity and salt helps the growth of particular bacteria, especially
209:
Alpine cheeses are made to be aged, typically at least for a few months, but often much more. The cows reached the high slopes by about May, and remained until about
October. Often they moved in stages as the snow retreated. The highest
218:
The Alpine process introduced three innovations. Firstly "the curd was cut into small particles to facilitate whey expulsion", now done by stirring the cheese with a "cheese harp", a set of metal wires (in French
355:(although these already did not apply north of the Alps). By the 16th century Alpine cheeses were becoming significant export products, and were found to cope well with long intercontinental sea voyages.
52:
of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (
107:
is a Dutch version, devised in the late 20th century. All of these are widely exported. In North
America and some other areas outside Europe, Emmental is the best known, and is commonly called simply "
481:
137:, incubating the curd with a period at a high temperature of 45°C or more. Since they are later pressed to expel excess moisture, the group are also described as "'cooked pressed cheeses'",
250:
Traditional Alpine cheeses are made in copper (or at least copper-lined) vats or "kettles", which are mandatory for many protected varieties, but industrial cheese is often made in
194:
makers. At the high summer slopes timber to "cook" the cheese was abundant, but salt had to be carried up, and was expensive, so little is used compared to many other cheese types.
295:, Alpine cheesemaking was encouraged by local monasteries who owned large tracts of little-used Alpine land, and took cheese as tithes, in effect rent. One of the largest was the
147:
409:
578:
Sylvie Lortal, from a French institute, talks of "Gruyère-type cheese" and "Gruyère / Emmental" as the "archetype" of "Swiss-type cheeses". Lortal, 291; Gruyère
331:, they share the broad Alpine cheesemaking process, and began after local monasteries initiated drainage programmes from the 11th century onwards. These were
288:, near Rome. What the character of this cheese was is impossible to say, but it was evidently capable of being transported several hundred miles.
312:, on 30 November. Typically, about a dozen households combined their herds for the summer season, appointing a head cowman, and constructing high
60:. Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting.
433:
457:
351:, which swept Switzerland if not other Alpine regions, removed the monastic landlords, and also some restrictions on eating cheese during
548:
445:
155:, often covering the permitted breeds of cow, pastures, location and method of making, period of maturation, as well as details of their
469:
790:
235:
20:
866:
848:
826:
808:
780:
762:
421:
284:
fell ill and died in 161 after eating a large quantity of "Alpine cheese" ("cum
Alpinum caseum in cena edisset avidius") at
704:
373:
347:
in the mid-14th century hit the Alps hard, and promoted an increase in grazing with cows rather than sheep or goats. The
108:
385:
202:
region of France, took a different approach, with much less heat, more salt, and more pressing. This became used for
397:
900:
885:
142:
and buttery. When melted, which they often are in cooking, they are "gooey", and "slick, stretchy and runny".
87:, near the Alps). Both countries have many other traditional varieties, as do the Alpine regions of Austria (
56:
in French), and then transported with the cows down to the valleys in the winter, in the historic culture of
895:
890:
348:
175:
566:
114:
134:
320:
296:
57:
836:
750:
72:
26:
862:
844:
830:
822:
812:
804:
784:
776:
758:
180:
68:
766:
276:
100:
364:
319:
The very hard
Italian "grana" cheeses are regarded as a related group; the best known are
251:
76:
64:
80:
281:
244:
203:
164:
156:
104:
84:
879:
195:
92:
324:
309:
191:
160:
19:
This article is about the type of cheese. For cheeses produced in
Switzerland, see
530:
Lortal, 291–292; Thorpe, 266; Oxford, 16, 19, 46–48 (Asiago), 50–51 (Austria), 345
870:
852:
145:
A number of traditional types have legally controlled standards, for example the
103:
originated in 19th-century Norway and is made using similar methods to
Emmental.
817:
Lortal, Sylvie, "Cheeses made with
Thermophilic Lactic Starters", Chapter 16 in
344:
332:
292:
262:
184:
152:
130:
63:
The best-known cheeses of the type, all made from cow's milk, include the Swiss
336:
304:
88:
801:
Cheese and
Culture: A History of Cheese and its Place in Western Civilization
328:
300:
118:
99:), though these have not achieved the same degree of intercontinental fame.
859:
The Book of Cheese: The
Essential Guide to Discovering Cheeses You'll Love
199:
96:
31:
367:, which would be very similar in other "cooked pressed" Alpine cheeses.
553:
363:
Some of the stages in the traditional cheesemaking process of French
313:
285:
45:
498:
261:
174:
113:
25:
327:. Although their origins lie in the flat and (originally) swampy
129:
Technically, Swiss-type cheeses are "cooked", meaning made using
352:
49:
266:
A traditional cheese-making chalet in the Gruyère valley
415:"Scaling", stirring with a set of wires to cut the curd
190:
The cheesemaking process reflects the needs of Alpine
819:
Handbook of Food and Beverage Fermentation Technology
48:
with a distinct character, whose origins lie in the
243:. It is this that produces the gases, including
775:, 2000, Springer Science & Business Media,
30:Five different Swiss Alpine cheeses on sale in
549:Everything you need to know about Swiss cheese
521:Donnelley, 3–5; Thorpe, 262–268; Oxford, 15–19
8:
227:
220:
517:
515:
501:, a by-product of Swiss-type cheese making
569:, Country Brewer, accessed March 25, 2020
557:, July 23, 2014, accessed March 25, 2020
299:in Switzerland, which owned much of the
511:
369:
206:and other similar English varieties.
179:"Cheese harp" for cutting the curd of
7:
710:– English text, with link for Latin
439:Mass of curd removed in linen cloth
44:, are a group of hard or semi-hard
803:, 2012, Chelsea Green Publishing,
463:Moulding in a circle of beech wood
14:
843:, 2016, Oxford University Press,
451:Putting into the beech wood mould
303:region from the 10th century on.
480:
468:
456:
444:
432:
420:
408:
396:
384:
372:
236:Propionibacterium freudenreichii
21:Swiss cheeses and dairy products
605:Thorpe, 266–267; Donnelley, 3–5
475:Pressing to expel more moisture
291:There is evidence that, in the
841:The Oxford Companion to Cheese
795:Kulinarisches Erbe der Schweiz
773:Fundamentals of Cheese Science
708:, "The Life of Antoninus Pius"
148:Appellation d'origine protégée
1:
139:fromages à pâte pressée cuite
650:Donnelley, 3–5; Thorpe, 266
623:Donnelley, 3–5; Thorpe, 266
16:Family of semi-hard cheeses
917:
18:
861:, 2017, Flatiron Books,
567:How to Make Swiss Cheese
75:, as well as the French
837:Donnelley, Catherine W.
751:Donnelley, Catherine W.
349:Protestant Reformation
271:
228:
221:
187:
126:
34:
265:
178:
135:fermentation starters
117:
29:
487:Ripening of Beaufort
427:Heating and stirring
359:Cheesemaking gallery
280:, the Roman emperor
821:, 2004, CRC Press,
793:(in French) in the
757:, 2014, ASM Press,
755:Cheese and Microbes
316:to make cheese in.
297:Abbey of Saint Gall
58:Alpine transhumance
728:Kindstedt, 155–156
719:Kindstedt, 148–149
379:Adding the starter
272:
188:
127:
121:cattle grazing on
38:Swiss-type cheeses
35:
869:, 9781250063465,
851:, 9780199330881,
829:, 9780203913550,
811:, 9781603584128,
783:, 9780834212602,
765:, 9781555818593,
551:by Erica Marcus,
274:According to the
908:
901:Austrian cheeses
799:Kinstedt, Paul,
771:Fox, P.H., ed.,
738:
735:
729:
726:
720:
717:
711:
706:Historia Augusta
702:
696:
693:
687:
684:
678:
675:
669:
666:
660:
657:
651:
648:
642:
639:
633:
630:
624:
621:
615:
612:
606:
603:
597:
594:
588:
585:
579:
576:
570:
564:
558:
546:
540:
537:
531:
528:
522:
519:
484:
472:
460:
448:
436:
424:
412:
400:
388:
376:
277:Historia Augusta
231:
224:
101:Jarlsberg cheese
40:, also known as
916:
915:
911:
910:
909:
907:
906:
905:
886:Types of cheese
876:
875:
747:
742:
741:
736:
732:
727:
723:
718:
714:
703:
699:
694:
690:
685:
681:
676:
672:
667:
663:
658:
654:
649:
645:
640:
636:
631:
627:
622:
618:
613:
609:
604:
600:
595:
591:
587:Lortal, 291–292
586:
582:
577:
573:
565:
561:
547:
543:
538:
534:
529:
525:
520:
513:
508:
495:
488:
485:
476:
473:
464:
461:
452:
449:
440:
437:
428:
425:
416:
413:
404:
401:
392:
389:
380:
377:
365:Beaufort cheese
361:
260:
252:stainless steel
173:
24:
17:
12:
11:
5:
914:
912:
904:
903:
898:
896:French cheeses
893:
888:
878:
877:
874:
873:
855:
833:
815:
797:
787:
769:
746:
743:
740:
739:
730:
721:
712:
697:
688:
679:
670:
661:
652:
643:
634:
632:Kindstedt, 153
625:
616:
607:
598:
589:
580:
571:
559:
541:
532:
523:
510:
509:
507:
504:
503:
502:
494:
491:
490:
489:
486:
479:
477:
474:
467:
465:
462:
455:
453:
450:
443:
441:
438:
431:
429:
426:
419:
417:
414:
407:
405:
402:
395:
393:
391:Reheating milk
390:
383:
381:
378:
371:
360:
357:
282:Antoninus Pius
259:
256:
245:carbon dioxide
222:tranche-caillé
204:Cheddar cheese
181:Gruyère cheese
172:
169:
157:food chemistry
105:Maasdam cheese
85:Jura Mountains
42:Alpine cheeses
15:
13:
10:
9:
6:
4:
3:
2:
913:
902:
899:
897:
894:
892:
891:Swiss cheeses
889:
887:
884:
883:
881:
872:
868:
864:
860:
857:Thorpe, Liz,
856:
854:
850:
846:
842:
838:
834:
832:
828:
824:
820:
816:
814:
810:
806:
802:
798:
796:
792:
788:
786:
782:
778:
774:
770:
768:
764:
760:
756:
752:
749:
748:
744:
737:Oxford, 16–17
734:
731:
725:
722:
716:
713:
709:
707:
701:
698:
692:
689:
683:
680:
674:
671:
665:
662:
656:
653:
647:
644:
638:
635:
629:
626:
620:
617:
614:Oxford, 34–35
611:
608:
602:
599:
593:
590:
584:
581:
575:
572:
568:
563:
560:
556:
555:
550:
545:
542:
536:
533:
527:
524:
518:
516:
512:
505:
500:
497:
496:
492:
483:
478:
471:
466:
459:
454:
447:
442:
435:
430:
423:
418:
411:
406:
403:Milk curdling
399:
394:
387:
382:
375:
370:
368:
366:
358:
356:
354:
350:
346:
341:
338:
334:
330:
326:
322:
317:
315:
311:
306:
302:
298:
294:
289:
287:
283:
279:
278:
270:, Switzerland
269:
264:
257:
255:
253:
248:
246:
242:
238:
237:
232:
230:
223:
216:
213:
207:
205:
201:
197:
196:Cantal cheese
193:
186:
182:
177:
170:
168:
166:
162:
158:
154:
150:
149:
143:
140:
136:
132:
124:
120:
116:
112:
110:
106:
102:
98:
94:
91:) and Italy (
90:
86:
82:
78:
74:
70:
66:
61:
59:
55:
51:
47:
43:
39:
33:
28:
22:
871:google books
858:
853:google books
840:
831:google books
818:
813:google books
800:
794:
785:google books
772:
767:google books
754:
733:
724:
715:
705:
700:
691:
682:
673:
668:Donnelley, 5
664:
655:
646:
637:
628:
619:
610:
601:
592:
583:
574:
562:
552:
544:
535:
526:
362:
342:
325:Grana Padano
318:
310:Saint Andrew
290:
275:
273:
267:
249:
240:
234:
226:
217:
211:
208:
189:
171:Cheesemaking
146:
144:
138:
131:thermophilic
128:
122:
109:Swiss cheese
62:
53:
41:
37:
36:
695:Oxford, 190
677:Lortal, 408
596:Thorpe, 266
499:Ziger/Sérac
345:Black Death
333:Benedictine
293:Middle Ages
239:subspecies
192:transhumant
165:pasteurized
153:Switzerland
119:Swiss Brown
73:Appenzeller
880:Categories
867:1250063469
849:0199330883
835:"Oxford":
827:0203913558
809:1603584129
781:0834212609
763:1555818595
745:References
659:Oxford, 16
641:Oxford, 15
337:Cistercian
305:Muri Abbey
83:(from the
791:"Gruyère"
789:Gruyère:
329:Po Valley
301:Appenzell
241:shermanii
161:thermized
539:Fox, 408
493:See also
321:Parmesan
200:Auvergne
183:made in
125:pastures
97:Montasio
77:Beaufort
65:Emmental
32:Lausanne
686:Gruyère
554:Newsday
314:chalets
258:History
198:in the
185:Gruyère
133:lactic
89:Alpkäse
69:Gruyère
46:cheeses
865:
847:
839:(ed),
825:
807:
779:
761:
753:(ed),
286:Lorium
268:alpage
212:alpage
167:milk.
123:alpage
93:Asiago
54:alpage
506:Notes
81:Comté
863:ISBN
845:ISBN
823:ISBN
805:ISBN
777:ISBN
759:ISBN
353:Lent
343:The
335:and
323:and
229:lyre
95:and
79:and
71:and
50:Alps
225:or
163:or
151:in
882::
514:^
67:,
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
