Randy Chandler
Swiss cheese is instantly recognizable for its holes, but what causes them? One theory is that they are caused by bacteria, specifically Propionibacterium freudenrichii subspecies shermanii, which converts milk into carbon dioxide at warm temperatures; when the cheese cools, the air bubbles are left behind. Another theory suggests that the holes are caused by tiny bits of hay present in the milk, which create weaknesses in the structure of the curd, allowing gas to form and create holes. Modern milking methods have kept the hay out, which may explain why the holes have become smaller over the years.
| Characteristics | Values |
|---|---|
| Common name | Swiss cheese |
| Scientific name | Emmental |
| Hole size | Vary from dime to quarter size |
| Hole cause | Carbon dioxide bubbles, bacteria, bits of hay |
| Hole development | Warm temperature of 70°F |
| Hole reduction | Modern milking methods, disappearance of traditional bucket |
| Hole type | Eyes |
| Hole-less cheese | Blind Swiss |
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What You'll Learn
The role of bacteria in hole formation
Agroscope researchers attributed the holes in Swiss cheese to tiny bits of hay present in the milk rather than bacterial activity. They observed that the holes had become smaller or disappeared in recent years due to the replacement of traditional open buckets with sealed milking machines during the milk extraction process. This change in equipment eliminated the presence of hay particles in the milk, resulting in fewer holes in Swiss cheese.
However, other sources still attribute the hole formation primarily to a particular bacterial strain known as Propionibacterium freudenrichii subspecies shermanii. These bacteria consume lactic acid in the cheese and convert it into carbon dioxide at warm temperatures of around 70°F. As the cheese cools, the carbon dioxide forms air pockets, creating the distinctive holes in Swiss cheese.
The size and distribution of the holes in Swiss cheese are influenced by various factors during the cheese-making process, including temperature, humidity, and fermentation times. The presence of hay particles in the milk can also affect the size of the holes by weakening the curd structure and allowing gas to accumulate more easily.
In conclusion, while the role of bacteria in hole formation in Swiss cheese has been a subject of debate, it is generally accepted that bacteria, specifically Propionibacterium, play a significant role in converting lactic acid into carbon dioxide gas, which ultimately forms the characteristic holes.
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Carbon dioxide and culinary artistry
The holes in Swiss cheese, known affectionately as "
During the fermentation process, bacteria, specifically Propionibacterium freudenreichii, feast on the lactic acid present in the cheese, converting it into carbon dioxide gas. This gas is trapped within the cheese, forming bubbles that, over time, develop into the characteristic eyes that lend Swiss cheese its unique texture and flavour. The size and distribution of these holes are influenced by various factors, including temperature, humidity, fermentation times, and the specific strain of bacteria employed.
The presence or absence of holes in Swiss cheese showcases the versatility and artistry of cheesemakers. While the holes contribute to the distinct flavour and aroma of the cheese by allowing oxygen penetration, they also affect the texture, making the cheese more crumbly and easier to slice. The size of the holes can vary based on factors such as moisture content, aging time, and the type of milk used.
Cheesemakers sculpt these holes, influencing their size and distribution through their choice of ingredients and manipulation of environmental factors. The holes in Swiss cheese varieties like Jarlsberg and Appenzeller showcase this artistry, with Jarlsberg known for its medium-sized holes and Appenzeller for its larger holes and more pronounced flavour. The holes in Swiss cheese are a delightful enigma, a fusion of science and culinary creativity that has captivated cheese aficionados for centuries.
In summary, the holes in Swiss cheese are a result of the carbon dioxide produced by bacteria during fermentation, but they are also a canvas for cheesemakers to express their artistry. The size and distribution of these holes are influenced by various factors, and the presence or absence of holes contributes to the unique flavour, texture, and culinary applications of Swiss cheese varieties. The holes in Swiss cheese are a testament to the intricate balance of science and culinary craftsmanship.
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The impact of temperature and humidity
The holes in Swiss cheese are a result of bacterial activity and the presence of microscopic hay particles in the milk used for cheesemaking. The specific bacteria involved, Propionibacterium freudenreichii, produces carbon dioxide gas as it consumes lactic acid. This gas accumulates in pockets within the cheese, forming bubbles that expand as the cheese ages, creating larger holes.
Temperature and humidity play a crucial role in the formation and characteristics of Swiss cheese holes. Higher temperatures accelerate the fermentation process, leading to increased bacterial activity and the production of more carbon dioxide gas. This results in larger and more numerous holes. Conversely, lower temperatures slow down the process, resulting in smaller and fewer holes.
The impact of temperature on hole formation is influenced by the presence of hay particles in the milk. In traditional cheesemaking, milk was collected in open buckets in barns, allowing hay particles to contaminate the milk. These particles create weaknesses in the cheese curd structure, providing opportunities for gas to form and expand, ultimately resulting in the holes characteristic of Swiss cheese.
Modern cheesemaking methods have reduced the likelihood of hay particles contaminating the milk, which has contributed to the decrease in hole size and number. However, temperature continues to play a significant role in hole formation. By adjusting the temperature, cheesemakers can control the size and number of holes in Swiss cheese. Higher temperatures promote larger holes, while lower temperatures result in smaller holes.
Additionally, humidity influences the rate of bacterial activity and gas formation. Higher humidity levels can impact the moisture content of the cheese, affecting the availability of lactic acid for bacterial consumption. This, in turn, can influence the amount of carbon dioxide gas produced and the subsequent hole formation.
In summary, temperature and humidity are critical factors in the formation and characteristics of Swiss cheese holes. They influence the rate of bacterial activity, gas production, and expansion, ultimately determining the size and number of holes in the final product. Cheesemakers can manipulate these environmental factors to sculpt the holes in their desired gastronomic masterpiece.
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The influence of hay and modern milking methods
The holes in Swiss cheese, also known as "eyes", are caused by the presence of tiny bits of hay in the milk, according to researchers from Agroscope, a Swiss agricultural institute. The traditional method of collecting milk in open buckets allowed hay particles to fall into the milk, creating weaknesses in the curd structure and facilitating the formation of holes.
However, with modern milking methods, the occurrence of hay particles in milk has significantly reduced. Milk for cheese-making is now usually extracted using advanced equipment and systems, ensuring that the milk used for cheesemaking is free from foreign particles. These modern techniques have improved the consistency and quality of the milk and also contributed to the gradual reduction in the size and occurrence of holes in Swiss cheese.
The specific conditions of temperature and humidity during fermentation also influence the size and distribution of the holes in Swiss cheese. Modern milking practices often involve temperature control during the cheesemaking process. By adjusting the temperature, cheesemakers can influence the size of the holes. Higher temperatures, typically around 22°C, promote the production of carbon dioxide gas by bacteria, resulting in larger bubbles that become the characteristic holes. On the other hand, cooling the cheese to lower temperatures, such as 4°C, helps stabilize the bubbles and ensures they remain in place during the aging process.
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The unique appearance and mouthwatering taste
The holes in Swiss cheese, also known as "eyes", are caused by a special bacterial culture called Propionibacteria, or "Props". These bacteria are found in hay, grasses, and soil, and can make their way into raw milk when cows are milked. The pasteurization process kills these bacteria, so if pasteurized milk is used as the base for Swiss cheese, cheesemakers add some Props back in so that eyes will form. After the cheese is made and brined, the blocks or wheels are placed in warm rooms, which helps the Props produce carbon dioxide, creating gas bubbles that get trapped in the cheese and form the eyes.
The size of the eyes can vary from the size of a dime to the size of a quarter, and different varieties of Swiss cheese have different eye sizes. For example, Jarlsberg is known for its medium-sized holes, while Appenzeller offers larger holes. Interestingly, the holes in Swiss cheese have been getting smaller over the years, and some experts attribute this to modern milking methods that keep hay out of the milk.
The holes in Swiss cheese contribute to its unique and recognizable appearance, adding a touch of whimsy and sophistication to any dish. The eyes also affect the texture of the cheese, giving it a light and airy feel. Additionally, the Props bacteria play a role in giving Swiss cheese its characteristic nutty flavor, so the holes may even contribute to the cheese's mouthwatering taste.
The process of Swiss cheese-making is a fascinating combination of science and culinary artistry. Cheesemakers can influence the size and distribution of the eyes by adjusting factors such as temperature, humidity, and fermentation times during the cheese-making process. In essence, Swiss cheese is a canvas for creativity, and cheesemakers are the artists who sculpt the holes in this gastronomic masterpiece.
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Frequently asked questions
Yes, the holes in Swiss cheese, also known as "eyes", are naturally caused by bacteria.
The holes are caused by a specific bacterial strain known as Propionibacterium freudenrichii subspecies shermanii, which converts milk into carbon dioxide at warm temperatures. When the cheese cools, the carbon dioxide gets trapped, forming bubbles that become the holes.
Modern milking methods, such as the use of enclosed buckets, have reduced the amount of hay and grass particles that make their way into the milk. These particles contribute to the formation of the holes by creating weaknesses in the curd structure.
