Bushra Griffith
Swiss cheese is known for its distinctive holes, known as eyes. These holes are caused by carbon dioxide released by bacteria during the fermentation process, which forms bubbles that get trapped in the cheese. The larger the eyes, the more pronounced the flavour, as a longer fermentation period gives bacteria more time to act. In addition to bacteria, hay particles in the milk can also contribute to the formation of holes by creating weaknesses in the curd structure. The holes in Swiss cheese not only add to its flavour but also give it a unique and recognisable appearance, making it a popular choice for sandwiches, fondue, and cheese platters.
| Characteristics | Values |
|---|---|
| Reason for holes in Swiss cheese | Carbon dioxide gas released by bacteria |
| Bacteria involved | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (P. freudenreichii subsp. shermani) |
| Hole size | Influenced by various factors, including the presence of hay particles |
| Flavor | Larger holes result in a more pronounced flavor due to a longer fermentation period |
| Hole formation | Hay particles cause weakness in the curd structure, allowing gas to form and create holes |
| Hole development | Particulate matter, such as hay dust, may play a role in hole development |
| Hole reduction | Modern sanitation practices have reduced hole size by eliminating debris such as hay dust in milk |
| Cheese varieties | Emmental and Gruyère are traditional Swiss cheeses without signature holes |
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What You'll Learn
The larger the holes, the more flavourful the cheese
The holes in Swiss cheese, known as "eyes", are caused by bacteria and hay particles. Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). These bacteria consume lactic acid in the cheese and produce carbon dioxide gas, which forms air pockets within the cheese, creating the eyes. The size of the holes is influenced by various factors, including the presence of hay particles, which can weaken the curd structure and allow for the formation of larger holes.
The larger the holes in Swiss cheese, the more flavourful it is. This is because a longer fermentation period gives the bacteria more time to act and develop the cheese's flavour. The bacteria Propionibacterium freudenreichii subsp. shermani is responsible for releasing acetate and propionic acid, which give Swiss cheese its nutty and sweet flavour. Therefore, larger holes indicate a longer fermentation period and more time for this bacteria to produce these flavour compounds.
However, cheese with large eyes does not slice well and comes apart in mechanical slicers. As a result, there is a trade-off between flavour and functionality when it comes to the hole size in Swiss cheese. U.S. industry regulators have even reduced the minimum eye size for Swiss cheese to receive a Grade A stamp, prioritizing slicing ability over flavour.
Interestingly, the holes in Swiss cheese were once seen as a sign of imperfection, and cheese makers tried to avoid them by pressing the cheese during production. It was only later that the holes became associated with a more intense flavour and were embraced as a desirable feature.
Today, Swiss cheese is known for its distinctive appearance and flavour, with the holes adding a touch of whimsy and sophistication to dishes. The size of the holes can vary, and different varieties of Swiss cheese, such as Baby Swiss and Lacy Swiss, are known for their smaller holes and milder flavour.
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The holes are formed by bacteria
Swiss cheese is known for its distinctive holes, known as "eyes". These holes are formed during the cheese-making process due to the activity of bacteria, specifically a strain known as Propionibacterium. This bacterium consumes lactic acid, which is produced by other bacteria in the cheese, and converts it into carbon dioxide gas. The carbon dioxide gas forms bubbles that get trapped within the cheese, creating the characteristic holes.
The size and distribution of the holes in Swiss cheese can vary and are influenced by various factors during the cheese-making process, including temperature, humidity, and fermentation times. In general, a longer fermentation period gives the bacteria more time to act, resulting in larger holes and a more pronounced flavour. However, cheese with large holes can be difficult to slice, and as a result, industry regulators have set minimum eye size standards for Swiss cheese to receive a Grade A stamp.
The presence of bacteria is not the only factor contributing to hole formation in Swiss cheese. Particulate matter, such as hay dust or debris in the milk, can also play a role in the development of holes. The size of the holes can be influenced by the presence of these particles, which can weaken the curd structure. Modern sanitation practices have reduced the amount of debris in the milk, which may have led to smaller hole sizes in Swiss cheeses over time.
The holes in Swiss cheese are not just a quirk of nature but a result of the intricate interplay between bacteria, culinary artistry, and environmental factors. The distinctive appearance and flavour of Swiss cheese have made it a beloved and recognisable variety worldwide, produced in many countries beyond Switzerland itself.
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The type of bacteria influences the number of holes
The holes in Swiss cheese, also known as "eyes", are caused by bacteria and hay particles. Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). These bacteria consume lactic acid in the cheese and produce carbon dioxide gas as a result. This gas gets trapped in the cheese, forming the eyes.
The type of bacteria used in cheese-making influences the number of holes in Swiss cheese. Propionibacterium bacteria, in particular, are responsible for creating the eyes in Swiss cheese. These bacteria consume the lactic acid produced by the other bacteria and release carbon dioxide gas, which forms the bubbles that develop into the eyes. The larger the eyes in Swiss cheese, the more pronounced its flavor, as a longer fermentation period gives the bacteria more time to act.
In recent years, the holes in Swiss cheese have become smaller due to improved sanitation in processing centers. The traditional method of making cheese in barns using open buckets allowed hay particles to contaminate the milk, causing a weakness in the curd structure and allowing gas to form and create larger holes. Modern sanitation has eliminated these hay particles, resulting in reduced hole size in Swiss cheeses.
Cheesemakers can also intentionally control the hole size during the cheese-making process to create Swiss cheese with varying hole sizes and flavors. Different types of bacteria and the presence of hay particles can be manipulated to influence the number of holes in the final product.
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Hay particles in the milk contribute to hole formation
The holes in Swiss cheese, also known as "eyes", are caused by the presence of hay particles in the milk used for cheesemaking. This phenomenon is observed in traditional Swiss cheeses like Emmental, Appenzeller, and Appenzell.
Over the past decade or so, cheese enthusiasts noticed that Swiss cheeses had fewer holes. Scientists from Agroscope, a Swiss agricultural research institute, attributed this change to the transition from traditional milking methods in barns to modern, automated milking systems. The use of sealed milking machines eliminated the presence of hay particles in the milk, resulting in a reduction or disappearance of the holes.
The role of hay particles in hole formation was further confirmed by Agroscope scientists through a series of experiments. They found that adding different amounts of hay dust to the milk allowed them to regulate the number of holes formed in the cheese. This discovery provided evidence that the presence of hay particles is a critical factor in the development of holes in Swiss cheese.
The holes in Swiss cheese are not only a result of hay particles but also the byproduct of bacterial activity. During the cheese-making process, bacteria consume lactic acid and produce carbon dioxide gas. This gas forms air pockets or bubbles within the cheese, contributing to the formation of holes. Specifically, a bacterial strain called Propionibacterium is responsible for transforming lactic acid into carbon dioxide, creating the iconic Swiss cheese holes.
While the holes in Swiss cheese are not solely caused by hay particles, their presence does influence the size and distribution of the holes. The interaction between the hay particles and the bacterial activity affects the curd structure, ultimately shaping the size and arrangement of the holes in the final cheese product.
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Modern sanitation has reduced the average hole size
The holes in Swiss cheese, known as "eyes", are formed by bacteria and carbon dioxide gas. Specifically, the bacteria Propionibacterium freudenreichii subsp. shermani consumes lactic acid excreted by other bacteria during the cheese production process and releases carbon dioxide gas, which gets trapped in the cheese, forming the bubbles that we know as holes.
However, the size of the holes in Swiss cheese has decreased over time. This is due to modern sanitation methods, which have eliminated debris such as hay dust in the milk. Hay particles affect the size of the holes by creating weaknesses in the curd structure, allowing gas to form and expand the holes. With the elimination of hay dust through modern sanitation, the average hole size in Swiss cheese has decreased.
Historically, Swiss cheese was made in barns using open buckets, which allowed hay particles to contaminate the milk. The traditional buckets used during milking would often have bits of hay fall into them, which then caused the holes in the cheese. As cheese production moved to more sanitized processing centers, the amount of hay particulates in the milk decreased, resulting in smaller holes.
The Agroscope Institute for Food Sciences, a Swiss research center, confirmed this theory. They found that the holes in Swiss cheese have gotten smaller due to the cleaner environment of modern processing centers compared to the old-fashioned barns and buckets of the past.
The reduction in hole size has had some impact on the flavor and production of Swiss cheese. Larger holes in Swiss cheese generally result in a more pronounced flavor, as a longer fermentation period allows more time for the bacteria to act. However, cheese with large holes does not slice well and comes apart in mechanical slicers. As a result, U.S. industry regulators have reduced the minimum eye size for Swiss cheese to receive the Grade A stamp.
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Frequently asked questions
Yes, the holes in Swiss cheese, also known as "eyes", are caused by bacteria that release carbon dioxide and create air pockets within the cheese, forming bubbles that give Swiss cheese its nutty and sweet flavor.
The holes in Swiss cheese are caused by a particular bacterial strain known as Propionibacterium. These bacteria consume lactic acid and transform it into carbon dioxide gas, which gets trapped and forms bubbles or holes.
The size of the holes in Swiss cheese has decreased in recent years due to improved sanitation practices. Historically, cheese was made in barns using open buckets, allowing hay particles to contaminate the milk and cause weaknesses in the curd structure, leading to larger holes.
