Randy Chandler
Swiss cheese is instantly recognisable for its holes, but what causes them? The answer lies in a combination of bacterial cultures and hay particles. The bacteria Propionibacterium consumes lactic acid in the cheese and releases carbon dioxide, which forms bubbles and, ultimately, the holes in Swiss cheese. The size of the holes is related to the strength of flavour, with larger holes indicating a stronger flavour. Interestingly, the holes in Swiss cheese have been getting smaller over the years, and this is attributed to modern milking methods that keep hay out of the milk.
| Characteristics | Values |
|---|---|
| Reason for holes | Bacteria (Propionibacterium) that release carbon dioxide |
| Other names for holes | Eyes |
| Hole size impact | Bigger holes mean stronger flavor |
| Hole size cause | Microscopically small hay particles |
| Hole size trend | Holes have been getting smaller over the years |
| Hole size cause theory | Modern milking methods have kept the hay out |
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What You'll Learn
- The holes in Swiss cheese are called eyes by cheesemakers
- The holes are caused by carbon dioxide bubbles formed by bacteria
- The specific bacterial strain responsible for the holes is called Propionibacterium
- The size of the holes can vary from the size of a dime to the size of a quarter
- Modern milking methods have reduced the size of the holes in Swiss cheese
The holes in Swiss cheese are called eyes by cheesemakers
Swiss cheese is instantly recognisable for its holes, which are called "eyes" by cheesemakers. The holes are caused by bacteria, specifically a strain known as Propionibacterium, which consumes lactic acid and releases carbon dioxide. This gas forms bubbles, which become the holes in the cheese. The size and distribution of the holes can vary depending on various factors in the cheese-making process.
The culinary world embraces Swiss cheese not just for its distinctive flavour but also for its delightful texture. The holes contribute to the cheese's mouthwatering, slightly nutty taste and light, airy feel. They also give Swiss cheese its unique and recognisable appearance, adding a touch of whimsy and sophistication to any dish.
The presence of holes in Swiss cheese can be attributed to both bacteria and flecks of hay. While bacteria play a significant role in producing carbon dioxide gas and forming bubbles, hay particles provide the nuclei for these gas formations. The correlation between the amount of hay in the cheese and the number of holes supports this theory.
Swiss cheese, also known as Emmental cheese, originated in the Emmental region of Switzerland in the 14th century. It is a medium-firm cheese traditionally made with raw cow's milk. Over time, the holes in Swiss cheese have been getting smaller due to modern milking methods that keep hay out of the milk. Additionally, the use of pasteurized milk, which lacks the necessary bacteria, has resulted in the addition of bacterial cultures during cheese-making to ensure the formation of eyes.
The holes in Swiss cheese, or "eyes" as cheesemakers call them, are not just air pockets but play a crucial role in the cheese's flavour, texture, and appearance. They are a testament to the fascinating science and craftsmanship behind this beloved variety of cheese.
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The holes are caused by carbon dioxide bubbles formed by bacteria
Swiss cheese is known for its distinctive holes, which contribute to the cheese's nutty taste, light and airy texture, and unique appearance. These holes, also known as "eyes", are caused by carbon dioxide bubbles formed by bacteria.
The process begins with the bacteria present in the milk used for cheese-making. Specifically, there are three types of bacteria at play. Two of them consume the cheese curds and produce lactic acid, while the third type of bacteria, known as Propionibacterium, feasts on this lactic acid and releases carbon dioxide.
The carbon dioxide forms bubbles within the cheese, creating the holes that give Swiss cheese its signature look. The size and distribution of these holes can vary depending on various factors during the cheese-making process.
The role of bacteria in Swiss cheese hole formation was first explained by William Clark in 1917. However, in 2015, scientists from Agroscope, a Swiss agricultural institute, proposed a new theory. They suggested that flecks of hay falling into milk buckets during collection contributed to the formation of the holes. They found a correlation between the amount of hay particles in the cheese and the number of holes that developed as it aged.
While the exact mechanism of hole formation may be complex, one thing is certain: hungry rodents are not responsible for the holes, as an old wives' tale would have us believe!
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The specific bacterial strain responsible for the holes is called Propionibacterium
Swiss cheese is known for its distinctive flavour, delightful texture, and its iconic holes. The holes in Swiss cheese, also called "eyes", are primarily due to a particular bacterial strain known as Propionibacterium. These are microscopic, gram-positive, non-motile bacteria that create carbon dioxide gas, which gets trapped in the cheese forming bubbles that we call "holes".
Propionibacterium is a genus of bacteria that are able to synthesize propionic acid by using unusual transcarboxylase enzymes. They are primarily facultative parasites and commensals of humans and other animals, living in and around the sweat glands, sebaceous glands, and other areas of the skin. They are virtually ubiquitous and do not cause problems for most people, but they have been implicated in acne and other skin conditions.
In the context of Swiss cheese, the specific strain of Propionibacterium responsible for the holes is Propionibacterium freudenreichii subsp. shermanii. This strain of bacteria is used in cheesemaking to create carbon dioxide bubbles that become the eyes or holes in the cheese. The bacteria consume lactic acid in the cheese and transform it into carbon dioxide gas. This gas gets trapped within the cheese, forming the characteristic holes.
Various factors can influence the size and distribution of the holes in the cheese-making process. For example, the milk used for cheese-making is now usually extracted using modern methods, which may explain why Swiss cheese today has fewer holes than it used to. Additionally, traditional Swiss cheeses like Emmental and Gruyère do not have the signature holes, even though they originate from the same region as Swiss cheese.
The holes in Swiss cheese not only contribute to its unique appearance but also to its mouthwatering, slightly nutty taste and light, airy feel. They add a touch of whimsy and sophistication to any dish, whether it's a sandwich, a fondue, or a cheese platter. So, the next time you enjoy a slice of Swiss cheese, remember the tiny Propionibacterium chefs hidden within those holes!
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The size of the holes can vary from the size of a dime to the size of a quarter
Swiss cheese is instantly recognisable for its holes, which contribute to the cheese's mouthwatering, slightly nutty taste and light, airy feel. The size of the holes in Swiss cheese can vary from the size of a dime to the size of a quarter. The culinary world embraces Swiss cheese not just for its distinctive flavour but also for its delightful texture.
The holes in Swiss cheese are primarily due to a particular bacterial strain known as Propionibacterium. These microscopic, gram-positive, non-motile bacteria are responsible for creating those iconic Swiss cheese bubbles. While two types of bacteria gobble up the cheese and produce lactic acid, the third consumes that lactic acid and releases carbon dioxide. It is this carbon dioxide that forms bubbles and, ultimately, the holes in Swiss cheese.
In 2015, scientists from Agroscope, a Swiss agricultural institute, challenged the theory that bacteria alone were responsible for the holes. They found that flecks of hay are also responsible for the holes in Swiss cheese. According to the BBC, "microscopically small hay particles would fall into buckets collecting milk, and develop into bigger holes as the cheese matures." The process affects only some Swiss cheeses, such as Emmental and Appenzell.
Cheesemakers call the holes "eyes" and they are specific to Swiss cheese. The pasteurisation process kills the bacteria in milk, so if pasteurised milk is used as the base for Swiss cheese, cheesemakers add some back in so that eyes will form. After the Swiss cheese is made and brined, the blocks or wheels are placed in warm rooms, which helps the bacteria produce carbon dioxide and keeps the cheese at the right consistency.
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Modern milking methods have reduced the size of the holes in Swiss cheese
Swiss cheese is known for its distinctive holes, which are called "eyes". The absence of holes in Swiss cheese is known as "blind". The eyes are caused by bacteria that help convert milk into a solid. Specifically, the bacteria Propionibacterium freudenrichii subspecies shermanii, or P. shermanii for short, produces carbon dioxide gas, which creates the holes in the cheese. The size and distribution of the holes are influenced by factors such as temperature, humidity, and fermentation times.
Traditionally, cheese was made in barns using open buckets, which meant that hay particles could easily fall into the collected milk. This would cause weaknesses in the structure of the curd, allowing gas to form and create holes. Modern milking methods, however, have largely eliminated this issue by reducing the likelihood of hay coming into contact with the milk. The use of sealed containers, pipes, and filters minimizes the risk of hay contamination. Additionally, modern milking practices often involve extracting milk using more closed and controlled systems, which help prevent the entry of unwanted particles like hay.
The change in milking methods has also impacted the type of bacteria present in the milk, contributing to the reduction in holes. Previously, the bacteria present in Swiss cheese wheels would produce carbon dioxide, forming bubbles that would eventually pop and create holes. With fewer hay particles to feed on, the bacteria responsible for producing carbon dioxide have decreased, resulting in fewer holes.
Temperature control during the cheesemaking process is another factor influencing hole size. Higher temperatures, typically around 22°C, promote the production of carbon dioxide gas by bacteria, leading to larger bubbles. On the other hand, cooling the cheese to around 4°C helps stabilize the bubbles and ensures they remain in place during the aging process.
While the reduction in hole size may be seen as an improvement in consistency and quality by some, others may view it as a loss of the traditional characteristics of Swiss cheese. The holes have long been associated with the unique identity of Swiss cheese, and their gradual disappearance could be a departure from the classic cheese-making process. Additionally, larger holes indicate a more intense and developed flavour, resulting from the increased presence of flavour-enhancing bacteria during the aging process. This correlation may explain the difference in taste between American-produced Swiss cheese, known for its smaller air pockets and milder flavour, and European Swiss cheese, which tends to have larger holes and a richer, nuttier taste.
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Frequently asked questions
The holes in Swiss cheese, also known as "eyes", are caused by carbon dioxide bubbles that form in the cheese during the cheese-making process. This is due to bacteria, specifically a strain known as Propionibacterium, which consumes lactic acid and releases carbon dioxide, forming bubbles that become the holes.
Yes, the holes in Swiss cheese contribute to its distinctive flavour and texture. The holes create a light, airy feel and a slightly nutty taste, resulting in a unique culinary experience.
Modern milking methods, such as pasteurization and the use of raw milk, have reduced the presence of hay particles in the milk, which are now believed to play a crucial role in the formation of the holes.
Yes, traditional Swiss cheeses like Emmental and Gruyère do not have the signature holes. Additionally, some varieties of Swiss cheese, such as "blind" Swiss, may not have eyes due to a lack of the right conditions for hole formation during cheesemaking.
