What is the Difference Between American Cheese and Swiss Cheese?

American cheese and Swiss cheese differ in terms of flavor, texture, nutritional content, and production methods. Some of the key differences between the two include:

1. Flavor and texture: American cheese has a mild taste that melts easily, while Swiss cheese has a spicy, but not very strong, taste and a firmer texture. Swiss cheese is also known for its semi-soft texture, while American cheese has a smooth texture.
2. Nutritional content: Swiss cheese is generally considered healthier than American cheese. It is lower in fat and sodium, and contains higher levels of protein, calcium, and phosphorus. An ounce of Swiss cheese contains 8 grams of protein, compared to American cheese's 5 grams. Swiss cheese also has 270mg of calcium per ounce, which is 22 percent of the daily value, and 54mg of sodium, or 2 percent of the daily value.
3. Production methods: American cheese is a processed cheese product, while Swiss cheese is made from natural ingredients. Swiss cheese is made from fresh milk and fresh yogurt, and the bacteria it contains contributes to its distinct taste.
4. Appearance: Swiss cheese is known for its holes, which are formed due to the development of air pockets as the cheese ripens. American cheese does not have holes and can vary in color from yellow to orange to white.

In summary, American cheese is a processed, mild-tasting cheese with a smooth texture, while Swiss cheese is a natural, nutty-tasting cheese with a firmer texture and numerous health benefits.

Comparative Table: American Cheese vs Swiss Cheese

American Cheese and Swiss Cheese have distinct differences in flavor, texture, appearance, and production. Here is a table comparing the two:

American Cheese is a processed cheese that is pale and shiny, with a nutty and bland flavor. It originated in the United States and is made by many companies, with Brewster Cheese being the largest producer in the US.

Swiss Emmental Cheese, on the other hand, is a semi-hard yellow cheese with mild flavors that can be slightly buttery or fruity. It comes from Switzerland and has been linked to the Emme valley in the Canton of Bern. Emmental cheese is formed with naturally occurring holes, and its rind often has the cheese's origin printed on it. Production of Emmental cheese is mostly concentrated in Europe, with the French company Entremont being the world's largest producer.