Everything You Need To Know About Swiss Cheese

First of all, there's not a lot you need to know about Swiss cheese. Luckily, what you do need to know is actually kind of interesting.


Why does Swiss Cheese have holes?




Because when cheese men are making it, they put in some cultures (bacteria) that, over time, creates little gas pockets. You can tell how old Swiss cheese is by the size of these holes. Little holes = baby cheese. Big holes = old cheese.

Does the age make it taste different?
Yes, but age is not the only factor. Different recipes and manufacturers and shit like that matters. Here's the big rule: old cheese is dryer and has more flavor. Baby cheese has more moisture and is often bland.

Dry vs Moist? WTF?
Moist cheese melts evenly (unless you are crappy in the kitchen). So, if you want to make a fondue or put some Swiss in a casserole (hot dish), use baby small hole moist cheese. As a bonus, when heating/melting baby small hole moist, the flavor will actually grow. When melting old big hole dry, it gets lumpy and often tastes like your momma's foot.

In Summary
Melting it? Use cheap ass baby Swiss cheese.
Putting it on a cracker? Use expensive old Swiss cheese.
Making a room temperature sandwich with rich flavor? Use expensive old Swiss cheese.
Eating Swiss cheese because you have to but you don't like the way it tastes? Use cheap ass baby Swiss cheese.

If you feel like you need to know more about Swiss cheese, you're in the wrong place.


photo credit: arbyreed via photopin cc