The term "Swiss cheese" is a constant source of amusement for people from Europe... you know, like, there is only one type of cheese made in Switzerland...
In German, "Swiss cheese" is a term that's well known, and doesn't count that kind of amusement.
For example, you could say that something "looks like swiss cheese" when it has a lot of holes in it, like very old clothing. It's often used slightly ironic, but that's not due to what you state.
In German „Swiss cheese“ simply means „Schweizer Käse“ or „Käse aus der Schweiz“ - but you’ll usually still find the exact type like Emmentaler on the label and packaging.
So, as a German, it’s a bit amusing indeed.
Well, that's the point of the OP, isn't it? Emmental cheese is one of over 500 types of cheeses produced in Switzerland, but by calling this one product ("the") Swiss cheese, you're kinda implying that these hundreds of other cheeses that are actually also produced in Switzerland do not exist.
It's a bit like: "In Germany, they call this car a BMW, but here we call it German Car."
I'd rather be known for Swiss cheese than American cheese. At least Swiss is actually cheese and not a cheese product. American cheese is nasty. It baffles me people not only eat it, but also like it
There are largely three types of cheese in the US: Swiss, American and Cheddar. I live near to Cheddar (Somerset, UK) but I'm not going to get too outraged.
All countries, without exception, do something unpleasant to an ingredient or dish that the rest of the world will cry foul over. It is the way of things.
I'm always somewhat amused that British supermarkets seem to have a cheese section and right next to it a Cheddar section. (Ie Cheddars take up as much space as all the other kinds of cheeses combined.)
Are you sure? I live within 1 mile of Tesco, Morrisons, Lidl (OK) and within say five miles of a lot more supermarkets and all the cheeses are mixed up somewhat across the aisles. I will have to stray to Sherborne or Crewkerne for the really exotic mob (Waitrose).
I'm quite partial to Somerset brie and I'm putting my head up over the parapet here 8)
> There are largely three types of cheese in the US: Swiss, American and Cheddar.
All sources I can find have cheddar #1 and mozzarella either #2 or #3 (with cream cheese #2 when moz is #3) in the US. American is behind them and Swiss is way back behind a bunch of other things including Jack and various blends.
Swiss/American/Cheddar might be the big three for a particular sandwich shop, but...
Americans are richer per capita than Europeans. Particularly when it comes to disposable purchasing power in a foreign country. A lot of European stereotypes about America are filtered through both tourist traps and cost constraints.
(For a similar effect in respect of Europe, see the median Russian tourist summarizing Western Europe.)
Switzerland and Norway usually have a higher per capita gdp than the US. Most Western European countries are not so dramatically behind the US.
But on the other hand, European countries have far less income inequality than the US, and less poverty.
Then, not everything is about money. Culture matters a lot when it comes to food.
> Switzerland and Norway usually have a higher per capita gdp than the US
And strong currencies. You don’t get this bias in either, generally.
> on the other hand, European countries have far less income inequality than the US, and less poverty
Irrelevant. I’m not saying one is superior to the other. Just that the median European tourist probably isn’t experiencing any American city or town like the median American who lives there.
This is partly due to tourist effects. But it’s also due to cost. After GDP/capita differentials and FX effects, you’re comparing drastically different worlds. (Same for Americans traveling to Europe and, outside a few pricy capitals, generally finding a cheap, luxurious holiday.)
Not all American cheese is “cheese product”. American cheese is, broadly speaking, “normal” cheese blended with emulsifiers and additives. The deli-style ones have minimal additives and are still legally real cheese.
American cheese is just cheese with an emulsifier, sodium citrate, added that makes it so that it doesn’t break when melted.
At most it adds a slight amount of acidity and makes for a very attractive melting property. There’s not really anything disgusting about it for most people because most people find its melting properties to be a positive.
Hating American cheese is an affect people adopt for the same reason people adopt an affect of hating mayo: certain cultural elements tell them to.
The technical definition of American cheese is that.
In practice, unless you are going to look specifically for it, Kraft, Velveeta et. al. are more than happy to sell you "American cheese product" which does not meet FDA standards for labeling for American cheese, and in practice a lot of people criticizing American cheese are actually criticizing cheese product, which is what is super easy to find both in American supermarkets and abroad.
Europeans also generally take offense at some of the stuff in American supermarkets that has implied labeling like European cheese, like the powdered Kraft Parmesan.
Unless you are buying the absolute cheapest package of cheese slices it will still be real cheese. I'm not even sure if I've ever even seen a Kraft or Valveeta sliced cheese product, only lesser no-name brands. I've been am American all my life and do not buy process cheese product as it does take like plastic, but actual American cheese is delicious on burgers and grilled cheeses and a few other select meals.
What's crazy is Europe allowing 5% non-milk-fat/vegetable fat products to be called "ice cream". Thankfully in America it has to be 10% milkfat at least.
You are looking at the wrong product. This one[0] does say "American cheese" as a single phrase. And the slices are not individually wrapped, as they don't need to be.
Kraft Singles and their Velveeta equivalent are what is available abroad, not the Kraft Deli Deluxe. 40 percent of American households in 2019 bought Kraft Singles.
You may not like it, but it is the public face of American cheese.
There’s no data to suggest that actual fancier American cheese sells more than heavily marketed slices, especially since a huge chunk of the remaining population, and I would say most, is not consuming either “American cheese” or “American cheese product” with sodium citrate.
Wait so when Europeans complain about American cheese, they are talking about Kraft/Velveeta? I always thought of those as their own independent thing, do they not purchase their cheese at the deli? Most foods exported across the Atlantic are not going to be the fresh kind...
They purchase European cheeses given that most American cheese types are descended from European cheeses; cheddar is English and blue is descended from English Stilton.
Your reply doesn't answer my question and seems to imply things I can't understand. Are you suggesting people in Europe simply use the same kind of cheese with everything? I find that hard to believe. Perhaps you have never bought cheese at a deli? There happen to be many kinds.
Your last point is even more confusing, why would the fact that chedder and blue cheese originate from England have anything to do with this? It's like random trivia you interlaced here, it's very strange. I can't seem to grok it.
They don’t buy American cheese, the melty product. They actually don’t buy much American (of origin) cheese at all at their delis because American origin cheeses are all descended from the diverse array of European cheeses, and there are melty, non-sodium citrate European cheeses. So yes, the most common form of American cheese found is the Kraft/Velveeta variety and that is really mostly aimed at expats nostalgic for it.
Europe exports $2.8bn of dairy to the US. The reverse is only $167m of trade.
Considering how protective Europe is of it's markets I'm not surprised their dairy imports are small. They even treat town/village names as a kind of trademark to facilitate this, leading to much confusion (I will die on this hill right next to them).
I've tried many kinds of the imported European cheese, I enjoy the variety and gimicky stuff, one noteworthy one was this coffee cheese which was surprisingly tasty. Ultimately it sits right next to an equally diverse array of domestic cheese brands which are of the same quality. "New York Steakhouse" usually makes my favorites.
However Kraft and Velveeta are usually in their own section with the sealed imported cold cuts that taste like plastic. It would be ignorant for me to judge Euros on those but I guess many Euros do exactly that when they see Kraft? It's like space food. Real cheese is purchased at the deli counter or in chunks.
It's very easy to make American cheese at home, and it happens to make the very best macaroni and cheese. As you say, mix some other cheese with sodium citrate dissolved in water. Cheddar works great. You'll get a nacho-sauce-like goop that you can pour onto your pasta (cavatappi or fusilli are best). Add in a caramelized onion and you'll never want to eat boxed mac & cheese again.
A good way to think about American Cheese is to consider if instead of it being a mass produced, highly available product, it was made by Thomas Keller and served in a dish at The French Laundry. Then we would call it “molecular gastronomy” and it would be a nice littler touch to some dish.
In the UK it's fairly common to use the term "Swiss cheese". Most people would know you are talking about Emmental or Gruyere and it would have the bubbles/holes in it.
Although they are not the same cheese, they are quite close in texture and flavour and are fairly interchangeable to the point where I don't think a significant number of people could tell you which was which.
There is also the Swiss Cheese Model which is when several unfortunate events all line up to cause a major incident.
Emmentaler and Gruyère close in texture and flavour and interchangeable? Oh boy, if you ever travel to Switzerland, I recommend you to keep your opinions on cheese to yourself. ;)
Emmentaler has holes, is low in salt and has a taste which is on the bland side (I personally don't like it), whereas Gruyère has no holes, is saltier and has a much richer and "rounder" flavour. It comes in different stages of ripening, from young, which is soft in texture and mild, to old, which is hard and has a much stronger flavour. I personally like Gruyère mi-salé a lot, the semi-ripened one. It's close to a perfect cheese if you ask me.
TIL that Gruyere from France is different to Swiss and it must have holes.
https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese
> The PGI documentation also requires that French Gruyère has holes "ranging in size from that of a pea to a cherry", a significant departure from the Swiss original. Peter Ungphakorn, a Swiss local and an international trade expert, comments that the French Comté cheese could be a closer match to the Swiss version.
I am from Spain and it is the same in my country. If you ask the average Spanish person about "queso suizo", they will picture Emmental or Gruyere with the stereotypical holes in it.
As noted in the article, it is the cheese internationally known as Emmental, not Gruyère. Both Swiss and Gruyere cheese are regulated food names in the US Swiss (Emmentaler is an alternative name in the regs, but is a label of geographic origin in Switzerland) is defined at 21 CFR § 133.195, Gruyere at 21 CFR § 133.149.
We must immediately start constructing all critical safety systems out of Gruyere. If there are no holes, then it's impossible for the holes to line up.
It is odd, but people often confuse Emmenthaler and Gruyere.
Even in Italian (just across the border!) it was not uncommon to hear expressions like "full of holes like groviera", and it seems in French it's the same based on the existence of this Wikipedia page https://fr.wikipedia.org/wiki/Paradoxe_du_fromage_%C3%A0_tro...
I'm French and it apparently took more than four decades for me to TIL that we have our own Gruyère.
I always assumed we were just calling Emmental the wrong thing. Then again most of what we call Gruyère is a somewhat industrialized store-bought thing that arguably tastes like neither Emmental not Gruyère (but at least it has holes, I guess). And to boot, I'm pretty sure we call "Gruyère" some of the products that are labeled as Emmental anyway.
In retrospect, it makes sense we'd have our "own" given how finicky we are with names (of things we produce).
Edit: turns out we've also bastardized Emmental anyway.
There's also a tight branding and trademark component.
I remember a major ad campaign when proper imported "Emmental" was rebranded as "Emmentaler" because the former name was becoming generic, and a related ad campaign about positioning and promoting Emmentaler as one of several kinds of "Swiss Cheese" along with Gruyere, Sbrinz and maybe a fourth one I don't recollect.
As a Swiss, confusing Emmenthaler and Gruyere is wild - they're soooo different in just about any property except both being called cheese. And I personally believe Emmenthaler to be the worst cheese produced in Switzerland. The only thing it has going for it are the iconic holes. Gruyere on the other hand is up there with the best of Swiss cheeses.
Cheddar is a small town and a gorge in Somerset, UK. I live close by.
Switzerland is an entire country with sodding great mountains and lakes, multiple towns, cities and a lot of worryingly loved leather clothing.
How on earth can you reduce a nation that supplies the rather lovely Swiss Guard to the Vatican and rather a lot more (that word is working quite hard at this point and perspiring very heavily) to the entire world to ... cheese.
I suggest you don't apply for any jobs in marketing. Your talents will be wasted, should any be found 8)
The context of the thread is "swiss" on a menu in the US, which makes it obvious that it's cheese, and not a guard at the Vatican, same as cheddar on a sandwich is obviously not referring to an English town. It may shock you to find out that things are named differently in different places. smh
> honestly never made the connection between swiss cheese and Switzerland
Swiss cheese usually refers to Emmentaler. It comes from the Emme Valley, in Bern canton. It’s delicious and one of the OG three of Depression-era fondue. (Gruyère and Appenzeller. Vacherin can come too.)
It’s called Swiss cheese because Wisconsin has a sizable 19th century ethnically Swiss diaspora. (Wisconsin also has a diaspora from Parma. It’s suspected the soft cheese they make is closer to what Parmesan was before WWII than Parmigiano Reggiano, though I personally find the latter tastier.)
