How to Make Swiss Cheese

Swiss cheese (Emmentaler) is characterized by its distinctive holes, nutty flavor, and semi-hard texture. The holes are created by Propionibacterium freudenreichii, which produces CO2 during aging. Making Swiss cheese at home is an advanced project requiring careful temperature control.

Category: Dairy · Method: Specialty Bacterial · Time: 3-12mo · Difficulty: 3/5 · Yield: ~2kg · Temp: 10-15°C

History

Emmentaler originated in the Emme Valley of Switzerland in the 13th century. It became famous worldwide as 'Swiss cheese'. The distinctive eyes (holes) were once considered a defect before becoming its signature feature. It requires specific alpine-like conditions to develop properly.

Ingredients

  • As needed for brining Cheese salt (Non-iodized) — Used to create a 23% saturated brine solution

Equipment

  • Large stainless steel pot (at least 5 gallons)
  • Accurate thermometer
  • Long knife for cutting curd
  • Slotted spoon and ladle
  • Cheese mold (large, for 4-gallon batch)
  • Cheese press
  • Cheese cave or aging refrigerator
  • pH strips or meter

Instructions

  1. Heat and culture milk

    Slowly heat milk to 32°C (90°F). Add thermophilic starter and Propionibacterium freudenreichii shermanii. Stir gently. Let ripen for 10 minutes.

    Time: 30 min

    Tip: Temperature precision is critical throughout Swiss cheese making.

  2. Age in stages

    Age at 10-13°C for 2-3 weeks with 80-85% relative humidity. Move to a warm room (20-24°C) for 2-4 weeks to allow Propionibacterium shermanii to produce CO2 for eye formation. Finally, return to 10-13°C for 2-5 months to finish ripening.

    Time: 3-7 months

    Tip: The warm aging phase is when the signature holes develop. Maintain high humidity (85%) to prevent the rind from cracking during expansion.

Fermentation Timeline

  • Day 1: Cheesemaking — Create, cut, cook, and press the curd.
  • Day 2-3: Brining — Salt the cheese in brine.
  • Week 1-3: Initial aging — Cool room at 10-13°C. Rind develops.
  • Week 3-6: Warm room — 20-24°C. Eyes (holes) form from CO2.
  • Month 2-12: Final aging — Cool aging for flavor development.

Signs of Success & Spoilage

Good signs

  • Smooth, golden rind developing
  • Eyes (holes) forming during warm phase
  • Sweet, nutty aroma
  • Firm but elastic texture
  • Holes are round and evenly distributed

Warning signs

  • Mold under rind (not surface mold)
  • Cracks in the cheese
  • Off or ammonia smells
  • No eye formation
  • Bitter or sour taste

Troubleshooting

Cracks in cheese
Cause: Humidity too low (below 80%), pressed too hard, or temperature fluctuations Solution: Maintain 80-85% relative humidity. Press gently. Stabilize aging temperature.

Storage

Wrap in cheese paper. Store in refrigerator after aging is complete. Keeps Several months refrigerated. Let come to room temperature before serving for best flavor. Can be waxed for longer storage.

Health Benefits

  • Excellent calcium source
  • High quality protein
  • Contains vitamin B12
  • Good source of phosphorus
  • Probiotics in raw milk versions
  • Lower lactose than fresh milk

Serving Suggestions

  • Classic fondue
  • Sandwiches and burgers
  • Cheese boards
  • Quiche and baked dishes
  • Paired with fruits and nuts
  • Traditional Swiss raclette-style

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Authoritative food-safety sources

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