Products
Hard cheeses are available in grocery stores, cheese dairies, and specialized cheese stores, among other places. Among the best-known hard cheeses in Switzerland are Emmentaler, Gruyère (Gruyère) and certain Alpine cheeses. The Sbrinz is counted among the extra hard cheeses. In addition, numerous other varieties exist.
Production and ingredients
Hard cheese is a food made from milk (raw milk) curdled by the addition of rennet and bacterial cultures (lactic acid bacteria). Rennet is a mixture of enzymes usually obtained from the calf’s stomach. The lactic acid bacteria break down the lactose into lactic acid. This lowers the pH, which allows precipitation to occur. The bacteria are also important for ripening. The coagulated mass is cut up with a cheese harp and heated. Then the grains are poured into molds and the whey is pressed off. After pressing, the fresh cheese wheel is placed in a salt bath. During ripening and storage, the wheels are regularly washed with salt water and cared for. It takes several months for the cheese to ripen, at least 5 months for Gruyère and 4 months for Emmental. The older and more mature the cheese is, the more aromas it develops and the more pure it tastes. A hard cheese is fully matured after 12 to 24 months. The ingredients of hard cheese include:
- Water
- Proteins (casein)
- Fats
- Vitamins (e.g. vitamin A, vitamin D, B vitamins) and minerals (e.g. calcium).
- No carbohydrates
- Table salt
Hard cheese contains no to virtually no lactose (milk sugar) and can therefore be consumed by people with lactose intolerance. The lactose passes into the whey and is broken down during ripening.
Fields of application
- As food and stimulant.
- For gratinating (gratinating), as grated cheese.
- For the preparation of a fondue.
Undesirable effects
Cheese can be considered preserved and concentrated milk. For example, a 45-kilogram loaf of Sbrinz uses 600 liters of fresh raw milk. Hard cheese therefore generally has a high energy density and a correspondingly high calorific value. 100 g correspond to about 400 kcal. According to the FOPH, hard cheese made from raw milk can also be consumed during pregnancy. However, the rind should be removed beforehand. There is no risk of developing listeriosis.
