how much salt is in swiss cheese
A great question about one of the world’s most beloved cheeses!
The amount of salt in Swiss cheese can vary depending on the type, age, and production methods. However, I can provide you with some general guidelines on the salt content in different types of Swiss cheese:
- Emmental (a classic Swiss cheese with holes):
- Young Emmental (3-4 months): 0.5-0.7% salt content (about 50-70 mg per 1 oz or 28g)
- Aged Emmental (6-12 months): 0.7-1.0% salt content (about 70-100 mg per 1 oz or 28g)
- Gruyère (a rich, nutty Swiss cheese):
- Young Gruyère (3-4 months): 0.6-0.8% salt content (about 60-80 mg per 1 oz or 28g)
- Aged Gruyère (6-12 months): 0.8-1.2% salt content (about 80-120 mg per 1 oz or 28g)
- Raclette (a mild, creamy Swiss cheese):
- Young Raclette (3-4 months): 0.5-0.7% salt content (about 50-70 mg per 1 oz or 28g)
- Aged Raclette (6-12 months): 0.7-1.0% salt content (about 70-100 mg per 1 oz or 28g)
- Sbrinz (a strong, pungent Swiss cheese):
- Young Sbrinz (3-4 months): 0.8-1.2% salt content (about 80-120 mg per 1 oz or 28g)
- Aged Sbrinz (6-12 months): 1.2-1.5% salt content (about 120-150 mg per 1 oz or 28g)
Please note that these values are approximate and can vary depending on the specific producer and production methods. Additionally, the salt content may be higher in cheeses that are aged for a longer period or have a stronger flavor profile.
To put these values into perspective, the American Heart Association recommends consuming no more than 2,300 milligrams of sodium per day. So, a 1-ounce (28g) serving of Swiss cheese would account for about 2-5% of the daily recommended sodium intake.
