Swiss cheese

The 450 known Swiss cheeses are classified in 5 categories extra-hard, hard, semi-hard, semi-soft, and soft. Cow milk is used in 99% of the cheeses produced, the remaining share is mostly made up of sheep and goat milk.

Well known Swiss cheese (among others) categorized:

extra-hard:

• Sbrinz[?]

hard:

• Emmentaler[?], generally known in the U.S. as Swiss cheese
• Gruyere/Greyerzer
• Sap Sago[?] (Glarner Schabziger)

semi-hard:

• Appenzeller[?]
• Bündner Bergkäse[?]
• Mutschli[?]
• Raclette cheese
• Tete de Moine[?]
• Tilsiter[?]

semi-soft:

• Vacherin Mont d’Or[?]

soft:

• Gala[?]

Three types of bacteria are used in the production of Emmentaler cheese: Streptococcus thermophilis, Lactobacillus, and Propionibacter shermani. In a late stage of cheese production, P. shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which forms bubbles that appear to be "holes" when the cheese is sliced. The cheese industry calls these holes or tunnels "eyes".

See also: Cheese