Bushra Griffith
Swiss cheese is characterised by its distinctive holes, also known as eyes. These holes are caused by bacteria cultures that produce carbon dioxide gas as they consume lactic acid. The gas gets trapped in the cheese, forming bubbles that create the holes. The size and distribution of the holes can vary depending on factors such as temperature, humidity, and fermentation times. While the specific bacterial strain responsible for the holes in Swiss cheese is Propionibacterium, other types of cheese may have eyes caused by different bacteria or conditions.
| Characteristics | Values |
|---|---|
| Reason for holes | Carbon dioxide bubbles |
| Technical term for holes | Eyes |
| Bacteria responsible for holes | Propionibacteria (Props) |
| Bacteria entry point | Props enter through raw milk |
| Pasteurization effect on Props | Kills Props |
| Cheese-making step to add Props | After pasteurization |
| Room temperature for cheese | Warm |
| Hole size | Dime to quarter |
| Hole distribution influencers | Temperature, humidity, fermentation times |
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What You'll Learn
The role of microbes and bacteria in cheese-making
The role of microbes and bacteria in cheesemaking is significant, especially when it comes to the creation of Swiss cheese and its distinctive holes, also known as "eyes". The process involves a bacterial strain called Propionibacterium or Propionibacteria ("Props"). These bacteria are microscopic, gram-positive, and non-motile, and they are naturally found in hay, grasses, and soil, making their way into raw milk during the milking process.
During cheesemaking, the Props consume lactic acid and transform it into carbon dioxide gas. This gas gets trapped in the cheese, forming the iconic bubbles or "eyes" of Swiss cheese. The size and distribution of these holes can vary due to factors such as temperature, humidity, and fermentation times.
Cheesemakers have also added other bacterial cultures to Swiss cheese varieties, resulting in different amounts of moisture, fat, and flavour. For example, Jarlsberg has a slightly sweet and nutty flavour with medium-sized holes, while Appenzeller has a more pronounced flavour and larger holes.
It is important to note that the pasteurization process kills bacteria in milk, including Props. Therefore, when pasteurized milk is used as the base for Swiss cheese, cheesemakers add Props back into the mixture to ensure the formation of eyes. After the cheese is made and brined, the blocks are placed in warm rooms, aiding the Props in producing carbon dioxide and maintaining the desired consistency.
The presence of microbes and bacteria in the cheesemaking process is essential for developing the unique characteristics of Swiss cheese, including its flavour, texture, and, of course, the formation of its eyes.
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Carbon dioxide bubbles and their formation
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 process is influenced by factors such as temperature, humidity, and fermentation times.
The formation of carbon dioxide bubbles in Swiss cheese can be attributed to the presence of bacteria, specifically a bacterial strain called Propionibacterium or "Props." These bacteria are microscopic, gram-positive, and non-motile. They play a crucial role in transforming lactic acid, which is produced by other bacteria in the cheese, into carbon dioxide gas.
The Propionibacterium bacteria are naturally found in hay, grasses, and soil, and they can make their way into raw milk when cows are milked. However, the pasteurization process kills these bacteria, so cheesemakers add them back into the pasteurized milk to ensure the formation of eyes in the Swiss cheese.
After the cheese is made and brined, the blocks or wheels are placed in warm rooms. This step is crucial because it provides the optimal environment for the Propionibacterium bacteria to thrive and produce carbon dioxide. The warm temperature also helps maintain the desired consistency of the cheese.
The carbon dioxide gas produced by the bacteria does not escape but gets trapped within the cheese, forming the distinctive eyes. The size and distribution of these holes can vary, and they contribute to the unique texture and flavor of Swiss cheese.
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How pasteurization affects hole formation
The holes in Swiss cheese, also known as "eyes", are caused by a bacterial strain called Propionibacterium, or Props, which is found in hay, grasses, and soil. These bacteria are naturally present in raw milk when cows are milked.
The pasteurization process, however, kills the bacteria in milk, including the Props bacteria. Therefore, 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 and also keeps the cheese at the right consistency.
The carbon dioxide produced by the Props bacteria gets trapped in the cheese, forming bubbles that become the eyes. The size and distribution of the eyes can vary depending on factors such as temperature, humidity, and fermentation times.
In recent years, milk for cheese-making has increasingly been extracted using modern methods, which may explain why Swiss cheese today has fewer holes than it used to.
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The influence of temperature, humidity, and fermentation times
The hole formation in Swiss cheese is influenced by a combination of factors, including temperature, humidity, and fermentation times, which collectively shape the size and distribution of the holes.
Temperature plays a critical role in the development of holes in Swiss cheese. The cheese must undergo a high-temperature stage during the aging process to activate the Propionibacterium freudenreichii bacteria responsible for hole formation. This temperature requirement was historically met by aging cheese in proximity to a hearth with fire during the winter months in the Swiss Alps. The high temperature encourages the bacterial production of carbon dioxide gas, which forms the bubbles that become the holes in Swiss cheese.
Humidity is another factor that influences hole formation. While its specific role is not explicitly defined, humidity is a key consideration in the cheesemaking process, alongside temperature and bacterial cultures. Humidity levels can impact the overall environment in which the cheese matures, potentially affecting the activity of the bacteria and, consequently, the formation and size of the holes.
Fermentation times also contribute to the size and distribution of holes in Swiss cheese. Extended fermentation periods allow more time for the bacteria to produce carbon dioxide gas, resulting in larger and more pronounced holes. Conversely, shorter fermentation times may lead to smaller holes or even a lack of holes, as there is insufficient time for the gas to accumulate and form bubbles.
The interplay of temperature, humidity, and fermentation times during the cheesemaking process shapes the unique characteristics of Swiss cheese. Cheesemakers carefully monitor and adjust these variables to sculpt the desired hole size and distribution, contributing to the overall texture, flavour, and appearance of the final product.
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The different types of Swiss cheese and their characteristics
Switzerland produces over 475 varieties of cheese, with about 99% of these made from cow's milk. The remaining share is made from sheep and goat milk. The country's cheesemaking history dates back to 2500 BC. Here are some of the notable Swiss cheese varieties:
Emmentaler
Also known as Emmental, this is one of the most famous Swiss cheeses, recognised for its large "eyes" or holes that develop during maturation. Emmentaler has been made from raw cow's milk in the Emme Valley since the 12th century. It weighs up to 265 pounds per wheel and is offered in eight different expressions of ripeness, ranging from a minimum of four months to more than 14 months.
Gruyère
A complex cheese that pairs well with a wide range of flavours, including fresh cherries, apricots, hazelnuts, wildflower honey, and wholegrain mustard. Gruyère is made in the Appenzellerland region of northeast Switzerland and has been produced for over 700 years. The secret to its unique personality is the herbal brine rubbed on the exterior of the wheel as maturation begins.
Appenzeller
Another cheese made in the Appenzellerland region, Appenzeller gets its distinctive personality from the herbal brine rubbed on the exterior of the wheel as maturation begins. This brine is a combination of wine, herbs, spices, and occasionally brandy, which significantly influences the flavour and texture of the cheese.
Sbrinz
Considered one of Europe's oldest cheeses, Sbrinz has been made in central Switzerland for over 2000 years. It is made from raw Swiss Brown cow milk, with nearly 160 gallons of milk used to make each 100-pound wheel. Sbrinz is aged for at least 16 months, resulting in a dense paste full of crunchy tyrosine crystals and a fudgy texture. It is an excellent grating cheese, suitable for a variety of dishes.
Baby Swiss and Lacey Swiss
These are two American contributions to Swiss-type cheeses. Baby Swiss is a semi-soft cheese that was awarded the title of the best US cheese in 2019. Lacey Swiss also falls into the semi-soft category and is characterised by tiny holes that give it a lacey appearance.
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Frequently asked questions
The holes in Swiss cheese are caused by carbon dioxide bubbles that form in the cheese. These bubbles are produced by bacteria that release gas as they consume lactic acid.
Cheesemakers refer to the holes in Swiss cheese as "eyes".
Yes, there are several varieties of Swiss cheese, including Emmental, Jarlsberg, and Appenzeller, each with its own unique characteristics and hole sizes.
No, not all Swiss cheeses have holes. Some varieties, known as "blind" Swiss, lack the distinctive holes but still retain the flavour of Swiss cheese.
Temperature, humidity, and fermentation times influence the size and distribution of the holes in Swiss cheese. Cheesemakers can manipulate these factors to sculpt the holes and create a desired canvas for culinary creativity.
