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Swiss-Type Varieties

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Cheese: Chemistry, Physics and Microbiology

Abstract

There is no internationally recognized definition of Swiss-type cheeses that differentiates them from other varieties. Swiss-type cheeses have round regular eyes which vary in size from medium to large (Fig. 1). The body and texture correspond to those of hard or semi-hard cheeses. Swiss-type cheeses were originally manufactured in the Emmen valley in Switzerland, their precursors were mountain cheeses1. Emmentaler is probably the best-known Swiss-type cheese and is frequently referred to simply as ‘Swiss cheese’. Gruyère and Appenzeller are other Swiss cheeses belonging to the Swiss-type group.

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Authors and Affiliations

  1. Federal Dairy Research Institute, Liebefeld-Bern, Switzerland

    C. Steffen, P. Eberhard, J. O. Bosset & M. Ruegg

Authors
  1. C. Steffen
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  2. P. Eberhard
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  3. J. O. Bosset
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  4. M. Ruegg
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Editors and Affiliations

  1. Department of Food Chemistry, University College, Cork, Ireland

    P. F. Fox

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Steffen, C., Eberhard, P., Bosset, J.O., Ruegg, M. (1999). Swiss-Type Varieties. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2800-5_3

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  • DOI: https://doi.org/10.1007/978-1-4615-2800-5_3

  • Publisher Name: Springer, Boston, MA

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