For centuries, cheese making and its ingredients have not changed, at least in terms of the main steps, namely curdling, draining, heating, pressing, salting, and finally fermentation and refinement. If the quality of the milk remains the same as the recipes, modern technology has improved hygiene, temperature control and facilitated some grueling steps such as carrying cheese wheels weighing as much as the quintal.
A good deal of master cheese makers will tell you, just like winemakers, that cellaring and refinement are crucial and constitute up to half the quality of the final product. The Swiss Cheese Company tries its best to always refine its cheese wheels according to Swiss tradition and quality. Indeed, this crucial step makes it possible to define the taste of the cheese, its perfume and its hidden flavors. An exceptional product is obtained, like the butterfly emerging from its chrysalis; it gives all its fineness, personality and exceptional texture. This is primarily based on exceptional alpine milk where certain types of cows graze in the fresh air and drink spring water, and the different steps to create the cheese and finally the refinement or biochemical reactions where microorganism and enzymes act altogether. The rind is formed over time and that requires patience and particular know-how. Technology has helped to more accurately balance the degree of humidity, temperature and oxygen. Along with the knowledge of master-refiners who know when to upturn the cheese wheels for a uniform refinement. In the end, you will have products of rare quality.
The Swiss Cheese Company observes a tradition that is unique to its country, but it goes without saying that refinement changes according to countries, season and variety of milk.
You will have rubbed rinds, drier ones, or even washed ones. The famous Gruyère PDO is refined from the inside, many kinds of soft cheese will be refined from the outside to the heart of the cheese, and finally herbal cheese is refined in the other way round. Cellar types also play a vital role in the degree of humidity and temperature. It is often these variations that affect refinement.
As an exceptional product requires patience, the refinement period changes according to the variety of cheese we long for, and this applies for cheese of the same kind as for cheeses of different kinds. Refinement period can go from days to several years, according to the tastes. Committed to excellence, the cheese makers always think about the ideal time when the cheese will be ready and reveal all its perfume and a quality that tells you the best time to taste it, like a body sculpted by a great artist.
The Swiss Cheese Company is committed to a refinement of “Swiss quality” that allows its wheels to distinguish themselves by their refinement and to be eaten while enjoying their entire flavor. A work of patience where the master refiners are the guardians of the Swiss tradition. They alone decide, wheel after wheel, which of these wheels will be displayed for sale and which, having the slightest flaw still suitable for consumption, will be offered in a spirit of generosity and ecosystem respect.
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