Why does Swiss cheese have holes? (Answer inside.)

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Key Takeaways:

🧀 The holes in Swiss cheese are formed due to the activity of bacteria. Bacteria produce carbon dioxide gas during cheese-making as they consume lactic acid. The gas becomes trapped in the cheese, creating pockets that eventually form holes.

🧀 The use of specific bacteria strains, temperature control, and prolonged aging play a role in the number and size of holes in Swiss cheese.

🧀 The aging process is crucial for developing the characteristic flavor and texture of Swiss cheese. Depending on the cheese variety, the aging period could typically last several months. Some say that centuries-old secret recipes and skillsets are involved in creating the most distinct flavors...

Swiss Cheese: Let us unveil the mystery behind the holes!

Let's get to the bottom of an enigma: why does Swiss cheese have holes? This article sheds light on the fascinating process behind hole formation. We will quite literally peek into the scientific reasons and centuries-old traditions behind the mysterious holes in Swiss cheese.

Ask anyone to describe Swiss cheese, and they will surely mention the characteristic holes. Contrary to popular belief, the holes are all but random occurrences. They are the result of a complex microbial interaction during the cheese-making process.

Cheese-making involves a series of steps that result in the formation of those yellow loaves of delight. Understanding the process first is essential to appreciate the art and science behind the holes in Swiss cheese.

The steps to make Swiss cheese

Cheese-making involves a series of meticulous steps. Only the best cheese-makers have the skills to form those yellow loaves of delight. Before we delve into the art and science behind the holes in Swiss cheese, we need to understand the essential steps.

When we discuss Swiss cheese, we often mean Emmentaler. That's the most iconic cheese variety with a mild flavor profile and large holes. But Switzerland has hundreds of Swiss cheese varieties, each with its own complex recipe.

Usually, only a few cheese-makers know how their secret bacteria and enzymes interact with the fresh milk. They greatly influence the flavor and texture of the final product.

On top of that, each cheese recipe uses precise timings and temperatures during the various stages. Ultimately, that's why Emmentaler cheese tastes different from Appenzeller cheese.

Here are the steps involved in making Swiss cheese:

Step	Description
1. Milk Collection	Cows produce high-quality milk that is sourced from dedicated farms.
2. Acidification	Starter cultures are added to the milk to convert lactose into lactic acid.
3. Coagulation	Rennet or acid is used to cause coagulation, separating the milk into curds and whey. (Rivella, anyone?)
4. Curd Cutting	Curds are cut to release the whey and facilitate moisture drainage.
5. Cooking	Curds are gently heated to expel more whey and reach the desired texture.
6. Pressing	Curds are pressed to remove the remaining whey and shape the cheese.
7. Salting	Salt is applied to the cheese for flavor and preservation.
8. Aging	Cheese is aged under controlled conditions to develop its unique characteristics.

Following these steps to the "T" comes down to the cheese artisans. They ensure that each bite of Swiss cheese is a harmonious symphony of taste and aesthetics.

Emmentaler Cheese Storage Facility in Switzerland

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The role of bacteria in cheese production

The presence of bacteria plays a vital role in the production of cheese. Understanding and controlling the balance of bacteria is crucial in achieving the desired quality and taste in different types of cheese.

🧀 Master cheese-makers will carefully select and cultivate those bacteria cultures.

Within the cheese, bacteria and other microorganisms create a complex ecosystem. By helping in the fermentation process, they contribute to the unique flavor, aromas, texture, and appearance of different types of cheese.

Bacteria Type	Function	Examples
Lactobacillus	Acidification	Cheddar, Camembert
Streptococcus	Flavor development	Brie, Gouda
Propionibacterium	Gas production	Emmental

Along the way, bacteria will convert lactose into lactic acid. The key here is to create the ideal conditions for the formation of curds by lowering the pH. So, the primary role of bacteria is fermentation, but they are also important in the ripening process of cheese.

During ripening, certain bacteria break down proteins and fats, further enhancing the flavor and texture of the cheese.

And finally, still other bacteria produce carbon dioxide gas as a byproduct, leading to the characteristic holes in Swiss cheese!

How the holes get into Swiss cheese

First, holes in Swiss cheese only exist because of an accidental discovery. In the late 19th century, Swiss cheese makers observed that certain batches of cheese had holes while others did not. They later figured out that the presence of a specific bacteria, Propionibacterium freudenreichii or Props, was responsible for forming carbon dioxide gas.

Et voilà, they found the bacteria that creates the characteristic holes! No wonder this discovery led to the intentional cultivation of this bacteria. It was going to be the key to reproducing Swiss cheese with a holey texture over and over.

Why are there holes in Swiss cheese? Emmentaler AOP URTYP Cheese

Swiss cheese undergoes an interesting process resulting in the formation of characteristic holes. Follow along to see how the holes get into Swiss cheese:

Bacterial Cultivation: Specific bacteria strains are introduced during the cheese-making process. They consume the lactic acid other bacteria produce, releasing carbon dioxide (CO2) gas as a byproduct.
Gas Trapping: The trapped CO2 gas within the cheese curds forms bubbles.
Fermentation: As the cheese ages, the trapped gas continues to evolve, leading to the expansion and growth of the bubbles.
Matrix Formation: The cheese matrix around the curds strengthens, supporting the expanding gas bubbles.
Cheese Hole Development: With time, the gas bubbles expand further, pushing against the matrix and forming iconic holes. Depending on the desired number and size of holes, this process takes place over a span of weeks or months.

🧀 As you have learned, a hole is not equal a hole in Swiss cheese. Some are small; others are outrageously large. And there's good reason for that.

It comes down to the specific strains of bacteria, acidity, temperature, moisture content, and aging duration. They play a crucial role in determining the size and distribution of the holes.

So, the next time you take a bite of Emmentaler, Gruyère AOP, or Tilsiter, consider the marvels of microbial chemistry that have contributed to its exceptional quality!

Interesting Facts about the Holes in Swiss Cheese

👉 Residents of alpine regions have practiced cheese-making since ancient times. In fact, archaeological evidence suggests that the clever conservation of milk with bacteria cultures dates back over 7000 years, but there is no record of holes.

👉 Swiss cheese is made by adding bacteria to cow's milk, which causes chemical reactions and the formation of solid curds and liquid whey. (Rivella, anyone?)

👉 Swiss cheese gets its holes, or "eyes," from a specific bacteria called Propionibacterium freudenrichii subspecies shermanii (P. shermanii).

👉 P. shermanii bacteria produce carbon dioxide gas under specific conditions, forming round openings in the cheese.

👉 When Swiss cheese is cooled, the holes created by the gas remain in place, giving the cheese its distinct holey appearance.

👉 Swiss cheese takes about six weeks to make, including four weeks for the eyes to form. It is then aged for an additional two months.

FAQs

In a nutshell, how does Swiss cheese get its holes?

Swiss cheese has holes because of the addition of a bacteria with the complicated name of Propionibacterium freudenrichii. At temperatures of around 22 degrees Celsius, these bacteria produce carbon dioxide gas, which in turn creates bubbles.

When the cheese is cooled to around 4 degrees Celsius, the bubbles remain in place and become a characteristic feature of Swiss cheese.

What are the holes in Swiss cheese called?

The holes in Swiss cheese are often called "eyes." They are considered essential to Swiss cheese. Cheesemakers even refer to a batch without holes as "blind."

Why do some cheeses have holes while others do not?

The presence or absence of holes depends on the specific bacteria used in the cheese-making process. In Emmental cheese, a.k.a. Swiss cheese, the bacteria produce carbon dioxide gas and form holes.

But for most other cheese varieties, cheesemakers try to prevent gas formation. It can lead to undesired crevices, cracks, and splits in the final product.

How does the aging process change cheese?

The aging of Swiss cheese is a complex and time-consuming procedure. This is the time when bacteria and enzymes go to work as they break down proteins and fats.
Temperature and humidity are crucial factors in determining the speed and outcome of aging. Higher temperatures can accelerate flavor development, while lower humidity levels lead to a drier, more concentrated taste.

As a result, the physical and chemical changes in the cheese enhance its flavor and texture. Cheese with complex flavor profiles, increased firmness, and a unique rind has generally been aged longer.

Are there other cheeses with holes like Swiss cheese?

Yes, there are similar cheeses from other countries. France has Gruyère français, Italy has Fontina, and the United States has a modified version called Baby Swiss.

Additionally, Maasdamercheese from the Netherlands has holes. And there is a variety of Gouda made with cultures that produce small gas bubbles and, thus, tiny holes.