Swiss cheese

Switzerland is famous not only for accurate and durable watches and delicious natural chocolate. This country is famous all over the world for its Swiss cheeses, there are 450 in total. At the beginning of the 19th century, the first cheese factory was opened in Switzerland, which began to produce emmental cheese on an industrial scale.

We think many people know that Swiss cheese is distinguished by its characteristic oval or round cheese eyes. The cheese usually has a savoury slightly brackish but moderately pungent taste. However, Swiss cheese is also without cheese holes, for example the famous Swiss cheese Blind, which means "blind. "

By the way, the more cheese eyes in the cheese body, the more delicious and tender it is considered. Cheese holes are obtained when the fermentation process of Swiss cheese is increased in time. The taste and aroma of the cheese is also affected by the aging and ripening period. Often, it is large cheese eyes that cause difficulties when cutting Swiss cheeses, so real cheese lovers have not a single special cheese knife and even a professional cheese cutting machine in their arsenal.

The process of making Swiss cheese is like art, since the taste of the final product depends on half the skill of the cheese maker. The second 50 percent of the success of Swiss cheeses lies in the raw materials from which they are produced. Real Swiss cheeses are made only from cow's milk, which does not go through the pasteurization process first. So-called "raw" milk should be of high quality, so doormen pay special attention to the care of cows and their feed.

In order to make real high-quality Swiss cheese, you need to use in the cheese making process only the milk that was delivered to the cheese factory no later than 18 hours after milk production. Foodies claim that Swiss cheese acquires a distinctive taste and aroma only thanks to alpine milk. Swiss cheese belongs to the group of hard cheeses, which is produced using a special technology using the method of the second heating of the cheese mass.

To produce cheese, non-pasteurized milk is poured into a cauldron and heated to 32 degrees Celsius. Later, rennet is added to warm milk to start the milk clotting process. After half an hour, the milk begins to curl, then the resulting cheese mass is cut with special cheese strings.

As a result, cheese grains are obtained, which are poured with whey and re-heated to a temperature of 45-55 degrees Celsius. At the last stage, the Swiss cheese is laid out in molds and pressed. The result is the famous Swiss hard and semi-hard cheeses.