What is the Difference Between American Cheese and Swiss Cheese?
American cheese and Swiss cheese, while both popular choices, differ significantly in their production, flavor, and texture. In short, American cheese is a highly processed cheese product typically made from a blend of cheeses, while Swiss cheese is a semi-hard cheese characterized by its distinctive holes (eyes) and nutty flavor.
The Background and History
American cheese and Swiss cheese, though both associated with American cuisine, have vastly different origins.
American Cheese: American cheese, in its modern form, is a relatively recent invention. It emerged as a product of the industrial age, aiming to create a shelf-stable and consistent cheese product. It traces its roots to the need for easily meltable and palatable cheese for sandwiches and processed foods. Early versions were often labeled as “processed cheese food” or “processed cheese slices.”
Swiss Cheese: Swiss cheese, on the other hand, boasts a much longer and richer history. It originates from Switzerland, specifically the Emmental region. Traditional Emmental cheese production dates back centuries, with specific processes and techniques passed down through generations. The characteristic “eyes” or holes are a natural byproduct of the fermentation process.
Production Processes
The processes involved in creating American cheese and Swiss cheese are fundamentally different.
American Cheese: This cheese is primarily made through a process known as pasteurization and emulsification. It begins with a blend of natural cheeses, often including cheddar, Colby, and washed curd cheeses.
- These cheeses are ground and mixed with emulsifying salts, which help to create a smooth and homogenous texture.
- The mixture is then heated to pasteurize it, killing any harmful bacteria.
- It is formed into blocks, slices, or loaves and packaged for sale.
Swiss Cheese: Making Swiss cheese is a more complex and traditional process.
- It starts with fresh, high-quality milk.
- The milk is heated and coagulated with rennet.
- The curds are cut and stirred, then heated again to encourage syneresis (separation of whey).
- The curds are pressed into large wheels and then brined in a salt solution.
- The wheels are aged in temperature-controlled cellars, where Propionibacterium freudenreichii bacteria consumes lactic acid and releases carbon dioxide, forming the characteristic “eyes.”
Flavor Profiles
The taste experiences offered by these two cheeses are quite distinct.
American Cheese: American cheese possesses a mild, slightly tangy, and often salty flavor. Its primary appeal lies in its smooth, creamy texture and meltability. It is not known for complex or nuanced flavors. The flavor profile tends to be consistent across different brands, reflecting the standardized production process.
Swiss Cheese: Swiss cheese offers a more complex and nuanced flavor profile. It is typically described as nutty, buttery, and slightly sweet. The intensity of the flavor can vary depending on the age of the cheese, with older Swiss cheeses having a more pronounced and robust taste. The “eyes” themselves contribute to the flavor, creating pockets where unique fermentation byproducts develop.
Textural Differences
The textural differences between American and Swiss cheese are readily apparent.
American Cheese: This cheese is known for its smooth, creamy, and highly meltable texture. It is often described as having a “processed” feel, lacking the firmness and chewiness of natural cheeses. Its uniform texture is a direct result of the emulsification process.
Swiss Cheese: Swiss cheese is a semi-hard cheese with a firm but pliable texture. It is characterized by the presence of “eyes” or holes, which are formed during the fermentation process. The texture can vary depending on the size and distribution of the eyes, as well as the age of the cheese.
Nutritional Value
The nutritional content of American cheese and Swiss cheese also differs.
| Nutrient | American Cheese (1 oz) | Swiss Cheese (1 oz) |
|---|---|---|
| Calories | 70 | 111 |
| Protein | 5g | 8g |
| Fat | 6g | 9g |
| Sodium | 380mg | 53mg |
| Calcium | 15% DV | 27% DV |
As the table shows, Swiss cheese generally has more protein and calcium, while American cheese tends to be higher in sodium. The specific nutritional content can vary depending on the brand and ingredients used.
Common Uses
Each cheese shines in different culinary applications.
American Cheese: Primarily used in sandwiches, grilled cheese, and processed foods. Its meltability and mild flavor make it a popular choice for these applications.
Swiss Cheese: Commonly used in sandwiches, salads, cheese boards, and quiches. Its nutty flavor and firm texture make it a versatile ingredient for a variety of dishes. It is also a key ingredient in traditional dishes like fondue and croque monsieur.
Storage Tips
Proper storage is crucial to maintaining the quality of both types of cheese.
American Cheese: Store in the refrigerator in its original packaging or in an airtight container. Because it is highly processed, it can last for a relatively long time without spoiling.
Swiss Cheese: Store in the refrigerator wrapped in wax paper or parchment paper, then placed in a resealable plastic bag or container. This will help to prevent it from drying out and absorbing odors from other foods.
Frequently Asked Questions (FAQs)
Is American cheese a “real” cheese?
American cheese is technically classified as a processed cheese product or processed cheese food. It is made from a blend of real cheeses but undergoes further processing with emulsifiers and other ingredients to create its characteristic texture and meltability. Therefore, it is not considered a “natural” cheese in the same way as Swiss or cheddar.
Why does Swiss cheese have holes?
The holes, or “eyes,” in Swiss cheese are formed during the fermentation process by Propionibacterium freudenreichii bacteria. These bacteria consume lactic acid and release carbon dioxide, which forms bubbles within the cheese. These bubbles then create the characteristic holes.
Is all American cheese the same?
No, not all American cheese is the same. The quality and flavor can vary depending on the blend of cheeses used and the specific manufacturing process. Some brands may use higher-quality cheeses and fewer additives, resulting in a slightly richer and more complex flavor.
Can I substitute Swiss cheese for American cheese in a recipe?
While you can substitute Swiss cheese for American cheese, keep in mind that the flavor and texture will be different. Swiss cheese has a stronger, nuttier flavor and a firmer texture than American cheese. This substitution might work well in a sandwich or salad, but it may not be suitable for recipes that require a specific meltability or flavor profile.
What makes American cheese melt so well?
The presence of emulsifying salts in American cheese is what contributes to its exceptional meltability. These salts help to break down the proteins in the cheese, allowing it to melt smoothly and evenly without separating or becoming oily.
Is Swiss cheese lactose-free?
Swiss cheese is generally considered to be low in lactose. The fermentation process, during which the “eyes” are formed, breaks down much of the lactose in the milk. Many individuals with lactose intolerance can tolerate small amounts of Swiss cheese without experiencing adverse effects.
What’s the best way to store Swiss cheese to prevent it from drying out?
The best way to prevent Swiss cheese from drying out is to wrap it in wax paper or parchment paper and then place it in a resealable plastic bag or container. This will help to retain moisture and prevent it from absorbing odors from other foods in the refrigerator.
What is the origin of the term “Swiss cheese”?
The term “Swiss cheese” is a generic term that refers to a variety of cheeses made in the style of Emmental cheese from Switzerland. It does not necessarily mean that the cheese was made in Switzerland.
Does the size of the holes in Swiss cheese affect its flavor?
While the size of the holes doesn’t directly affect the flavor, it can be an indicator of the cheese’s quality and maturity. Larger, well-formed holes generally indicate that the cheese has been properly fermented and aged.
Can American cheese be used for fondue?
American cheese is generally not suitable for fondue. Its flavor is too mild and its texture is not ideal for creating a smooth and stable fondue sauce. Traditional fondue recipes typically call for Swiss cheese, Gruyère, or other flavorful, semi-hard cheeses.
What are the different varieties of Swiss cheese?
Several varieties of Swiss cheese exist, each with subtle differences in flavor and texture. Emmental is the most well-known and authentic type of Swiss cheese. Other varieties include Jarlsberg (from Norway), which has larger eyes and a sweeter flavor, and Baby Swiss, which has smaller eyes and a milder flavor.
Is it safe to eat the rind of Swiss cheese?
The rind of Swiss cheese is generally safe to eat, but it is often tough and has a strong, earthy flavor. Many people prefer to remove the rind before eating Swiss cheese. However, the choice is ultimately a matter of personal preference.