Swiss cheese



  • A hard cooked curd cows’ milk cheese made in large cylinders or blocks (up to 100 kg) to resemble Emmental. The starter culture contains Lactobacillus bulgaricus, Streptococcus thermophilus and Propionibacter shermanii and the milk is curdled with rennet. The pressed curd is brined, stored at high temperature and humidity for 3 to 6 weeks and ripened at low temperatures for 4 to 12 months.