Description
Cold‑room dehydration reduces Swiss cheese wheel moisture from ~45 % to ~30 % over 3–4 weeks while preserving casein structure.
Technical
The process relies on controlled evaporation at 4–10 °C and 60–70 % RH, allowing slow proteolysis of casein to generate free amino acids and peptides that enhance flavor. Low temperature limits lipolysis, preventing rancidity, and the humid environment maintains texture without causing excessive drying.
Science
Primary Reaction
slow proteolysis of casein proteins coupled with moisture evaporation
Sensory Profile
Aroma ()
nuttybutterymildearthysweetcaramelized milktoasted wheat
Origin & History
Civilization
Swiss cheesemakers (Emmental and Gruyère producers)