The Story Behind Swiss Cheese: Holes, Heritage, and Flavor
When you think of Swiss cheese, chances are you picture a pale yellow slice dotted with holes and a mild, nutty flavor. It’s a cheese so iconic that it’s become a symbol of Switzerland itself — and even a shorthand in cartoons for “cheese” in general. But beyond the holes and the familiar taste lies a story of craftsmanship, science, and centuries-old tradition.
A Heritage Rooted in the Alps
Swiss cheese, or Emmentaler as it’s called in Switzerland, originated in the Emme Valley in the canton of Bern during the 13th century. Local dairy farmers began making it as a way to preserve excess milk. The large wheels — some weighing up to 200 pounds — were practical for storage and aging in mountain caves. Over time, the distinctive characteristics of this cheese emerged, making it one of Switzerland’s most treasured exports.
Today, authentic Swiss cheeses such as Emmentaler AOP, Gruyère, and Appenzeller are still crafted with care using traditional methods. The “AOP” label (Appellation d’Origine Protégée) ensures the cheese is produced, processed, and prepared in its region of origin using time-honored techniques.
Check out also our blog for Brie Cheese.
The Science of the Holes
One of the most fascinating aspects of Emmentaler is its holes, known as “eyes.” Contrary to popular belief, the holes aren’t caused by mice nibbling at the cheese — though that myth certainly helped popularize its image! Instead, they’re created by bacteria doing their work during fermentation.
When this cheese is made, three types of bacteria are used: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. The last one is the key to the eyes. As the cheese ripens, Propionibacterium consumes lactic acid and releases carbon dioxide gas, which forms bubbles. These bubbles get trapped in the cheese, creating the iconic holes we all recognize.
Interestingly, in recent years, the holes in some Swiss cheeses have become smaller or disappeared altogether. Scientists discovered that cleaner modern milk, which contains fewer hay particles, leads to fewer bubble formations. Traditional cheesemakers sometimes add a bit of hay dust back into the process to maintain the classic look.
Raclette: The Melting Heart of Swiss Tradition
No discussion of Swiss cheese would be complete without mentioning Raclette, another Alpine classic that embodies Swiss comfort food at its finest. Originating from the French-speaking part of Switzerland, Raclette cheese is semi-hard, creamy, and aromatic, with a flavor that becomes wonderfully rich when heated. Traditionally, a wheel of Raclette is placed near a fire so that the surface melts — diners then scrape (“racler” in French) the gooey layer onto boiled potatoes, pickles, and cured meats.
Raclette’s appeal lies not only in its flavor but also in its social nature. Much like fondue, it’s a communal experience — families and friends gather around a Raclette grill, melting slices and sharing laughter. The cheese itself has a slightly stronger aroma and a deeper, earthier taste compared to Emmentaler, making it the perfect indulgence on a cold winter night in the Alps. Today, Raclette has gone global, with modern electric Raclette sets allowing anyone to recreate the Swiss mountain experience at home.
Flavor and Texture
Emmentaler offers a delicate balance of nutty, buttery, and slightly sweet flavors. Its texture is smooth and firm, making it perfect for slicing, grating, or melting. As the cheese ages, its taste becomes more complex — younger Swiss cheeses are mild and creamy, while aged varieties develop a sharper, more pronounced flavor.
It tends to be mild, while Gruyère (often confused with Swiss cheese) is more robust and slightly salty. Both are ideal for fondue, a dish that showcases Switzerland’s communal dining culture. Melted with wine, garlic, and a touch of kirsch, fondue turns cheese into an experience — warm, flavorful, and shared among friends.
Learn also more about the texture of Parmigiano Cheese.
A Global Favorite
Though rooted in Switzerland, this cheese has become a global phenomenon. In the United States, “Swiss cheese” is often used as a general term for any holey cheese made in the Swiss style. American Swiss is milder and more elastic than its European counterpart, thanks to pasteurized milk and shorter aging periods. It’s a favorite in deli sandwiches, burgers, and casseroles for its gentle flavor and excellent melting properties.
From the Alpine meadows of Bern to supermarket shelves worldwide, it continues to capture hearts and palates. Its signature holes are more than just aesthetic — they’re a testament to a living, breathing process that transforms simple milk into something extraordinary.
Conclusion
Swiss cheese is more than a food; it’s a story of tradition, science, and cultural identity. Each slice tells of mountain pastures, skilled artisans, and centuries of refinement. Whether you’re enjoying it melted in fondue, layered in a sandwich, or savored on its own, it offers a taste of Swiss heritage — rich, complex, and unmistakably delightful.