Cheese of the Week - Swiss

Swiss Cheese Cubed

Swiss cheese is a generic name for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese has a savory, but not very sharp, taste[citation needed]. Swiss cheese without eyes is known as "blind".

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). 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. The carbon dioxide slowly forms the bubbles that develop the "eyes". The acetate and propionic acid give Swiss its nutty and sweet flavor. Historically, the holes were seen as a sign of imperfection and cheese makers originally tried to avoid them by pressing during production. In modern times, the holes have become an identifier of the cheese.

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. This poses a problem, however, because cheese with large eyes does not slice well and comes apart in mechanical slicers. As a result, industry regulators have limited the eye size by which Swiss cheese receives the Grade A stamp.
Baby Swiss and Lacy Swiss are two varieties of US Swiss cheeses. Both have small holes and a mild flavor. Baby Swiss is made from whole milk, and Lacy Swiss is made from low fat milk.
The largest manufacturer of Swiss cheese in the US is Brewster Dairy, located in Brewster, Ohio.


Hot Swiss and Bacon Dip

Ingredients
8 slices Turkey Bacon
8 ounces cream cheese, softened
1/2 cup mayonnaise ( I use Hellmans)
2 teaspoons Dijon mustard
1 1/2 cups swiss cheese, shredded
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped

Directions
Preheat your oven to 400 degrees F.
Brown the chopped bacon in a nonstick skillet over medium-high heat. Drain the crisp bacon bits on some paper towels.
In a bowl, combine the softened cream cheese, mayo, Dijon, Swiss cheese and chopped scallions with the cooked bacon.
Transfer this mixture to a shallow, small casserole or baking dish and bake until golden and bubbly at the edges - about 15 to 18 minutes.
Top with the chopped almonds and serve!