Kraft’s surprising decision: does swiss cheese still grace their shelves?

For cheese enthusiasts, the iconic Swiss cheese with its distinctive holes has long been a culinary delight. However, a lingering question has been circulating: does Kraft, the renowned food company, still produce this beloved delicacy? This comprehensive blog post will delve into the history, production, and current status of Kraft’s Swiss cheese, providing a definitive answer to this intriguing query.

A Historical Journey into Swiss Cheese

The origins of Swiss cheese can be traced back to the 12th century in the valleys of Switzerland. Over the centuries, the unique production methods and distinctive flavor profile of Swiss cheese have earned it global recognition.

Kraft’s Entry into the Swiss Cheese Market

Kraft’s involvement in the Swiss cheese industry began in the early 20th century. In 1934, the company acquired the Swiss Cheese Association, a cooperative representing Swiss cheesemakers in the United States. This acquisition marked Kraft‘s entry into the production and distribution of Swiss cheese.

The Evolution of Kraft’s Swiss Cheese

Throughout the years, Kraft has continuously refined its Swiss cheese production process. In the 1950s, the company introduced the use of propionic acid bacteria, which facilitated the formation of the characteristic holes in Swiss cheese.

The Current Status of Kraft’s Swiss Cheese

Today, Kraft continues to produce Swiss cheese under its own brand name. The company has multiple production facilities in the United States, including plants in Wisconsin, Illinois, and New York. Kraft’s Swiss cheese is widely available in grocery stores and supermarkets across the country.

Key Ingredients and Production Process

Kraft’s Swiss cheese is made using a combination of pasteurized cow’s milk, salt, enzymes, propionic acid bacteria, and cultures. The milk is heated and then coagulated using rennet, resulting in the formation of curds. The curds are cut and cooked, then pressed into molds. During the aging process, propionic acid bacteria produce carbon dioxide, which creates the characteristic holes in Swiss cheese.

Varieties of Kraft’s Swiss Cheese

Kraft offers a range of Swiss cheese varieties, including:

• Original Swiss: A classic Swiss cheese with a mild, nutty flavor
• Swiss with Herbs: Swiss cheese infused with herbs for an enhanced flavor profile
• Swiss with Reduced Fat: A lower-fat option for calorie-conscious consumers

Health Benefits of Swiss Cheese

Swiss cheese is a nutritious food that offers several health benefits:

• Good source of calcium: Essential for strong bones and teeth
• High in protein: Supports muscle growth and repair
• Contains vitamin B12: Important for energy production and nerve function

Recommendations: Preserving the Swiss Cheese Legacy

Kraft’s unwavering commitment to producing high-quality Swiss cheese has ensured that this beloved delicacy remains a culinary staple. The company’s continued innovation and adherence to traditional methods have preserved the unique flavor and texture of Swiss cheese, delighting generations of cheese lovers.

Questions We Hear a Lot

1. Is Kraft’s Swiss cheese made in Switzerland?

No, Kraft’s Swiss cheese is produced in the United States at its facilities in Wisconsin, Illinois, and New York.

2. What is the difference between Swiss cheese and Gruyère?

Swiss cheese is typically milder and has larger holes than Gruyère, which has a more intense flavor and smaller holes.

3. Can I use Kraft’s Swiss cheese in fondue?

Yes, Kraft’s Swiss cheese is an excellent choice for fondue due to its melting properties and mild flavor.

4. How long can I store Kraft‘s Swiss cheese?

Unopened Kraft’s Swiss cheese can be stored in the refrigerator for up to two months. Once opened, it should be consumed within two weeks.

5. What is the best way to serve Swiss cheese?

Swiss cheese can be enjoyed on its own, melted in sandwiches or casseroles, or grated over salads and pasta dishes.