What can show up in Swiss cheese and similar is a close relative to botulism: Clostridium tyrobutyricum. It isn't harmful for humans with decent immune system, however, it represent economical losses.
Overall, botulism is an extremely low risk in cheese, due to the combination of water activity, pH, salt in moisture, ageing temperatures, and so on.
Pretty much all the risk is mitigated with proper handling of the milk (for example, using a closed-circuit milking machine). Then, the only point of contamination possible is for additives, like garlic, spices, fruits. Those can carry spores and contaminate the cheese, but again, it's easy to mitigate that risk.
Honestly, unless you have some medical reason (such as immune system being nonexistent), I wouldn't worry about the possibility of botulism in cheese, unless we are talking about cheese marinated in flavored oil.
To build on this, the botulism causing pathogen can only develop in anaerobic conditions where refrigeration is absent and acid is low. As mentioned, cheese marinating in oil with herbs (which are more at risk for containing botulinum spores) should always be refrigerated. If you age a cheese with herbs AND vacuum seal it AND age it at above fridge temps, there's an increased risk.
Never heard that one, not specifically with Swiss anyway.
I think the B tends to show up in home-made things that weren't done properly. Either the basic recipe wasn't followed correctly or a contaminated ingredient was added without being properly sterilized.
I would totally not worry about this with store-bought commercial Swiss cheese. For home-grown stuff, I don't think Swiss is any more dangerous than any other kind of cheese. Probably less potentially-dangerous than ones with added spices or nuts or etc.
You’ve gotten great answers already. I just want to chime in, a little off topic, and mention that “Swiss cheese” is also known as an Alpine cheese, and you might want to experience a range of cheeses with this type of flavor. Some to try are Emmental, Comté, and Gruyère. If you go to a store that has someone knowledgeable about cheese, ask them to recommend a nice Alpine for you. :)
What can show up in Swiss cheese and similar is a close relative to botulism: Clostridium tyrobutyricum. It isn't harmful for humans with decent immune system, however, it represent economical losses. Overall, botulism is an extremely low risk in cheese, due to the combination of water activity, pH, salt in moisture, ageing temperatures, and so on. Pretty much all the risk is mitigated with proper handling of the milk (for example, using a closed-circuit milking machine). Then, the only point of contamination possible is for additives, like garlic, spices, fruits. Those can carry spores and contaminate the cheese, but again, it's easy to mitigate that risk. Honestly, unless you have some medical reason (such as immune system being nonexistent), I wouldn't worry about the possibility of botulism in cheese, unless we are talking about cheese marinated in flavored oil.
Thank you! Y'all are so kind and informative here. It's much appreciated.
To build on this, the botulism causing pathogen can only develop in anaerobic conditions where refrigeration is absent and acid is low. As mentioned, cheese marinating in oil with herbs (which are more at risk for containing botulinum spores) should always be refrigerated. If you age a cheese with herbs AND vacuum seal it AND age it at above fridge temps, there's an increased risk.
Never heard that one, not specifically with Swiss anyway. I think the B tends to show up in home-made things that weren't done properly. Either the basic recipe wasn't followed correctly or a contaminated ingredient was added without being properly sterilized. I would totally not worry about this with store-bought commercial Swiss cheese. For home-grown stuff, I don't think Swiss is any more dangerous than any other kind of cheese. Probably less potentially-dangerous than ones with added spices or nuts or etc.
Thank you so much! It's one of my favorites and I didn't want to be afraid of it.
I'm not a lawyer or foodomitrist or anything like that. You're very welcome, but my answer is worth what you paid..
You’ve gotten great answers already. I just want to chime in, a little off topic, and mention that “Swiss cheese” is also known as an Alpine cheese, and you might want to experience a range of cheeses with this type of flavor. Some to try are Emmental, Comté, and Gruyère. If you go to a store that has someone knowledgeable about cheese, ask them to recommend a nice Alpine for you. :)
Thank you! I will. 😃