Randy Chandler
Swiss cheese is instantly recognizable for its holes. But what causes those holes? Are they made by mice or carbon dioxide released by bacteria, as popular belief once held? In fact, scientists have discovered that the holes are caused by flecks of hay that develop into bigger holes as the cheese matures. This occurs when microscopically small hay particles fall into buckets of milk being collected, affecting the curd structure and creating spots where gas forms and holes develop. Interestingly, the size of the holes in Swiss cheese indicates its flavor, with larger holes indicating a stronger flavor.
| Characteristics | Values |
|---|---|
| Joke | The more holes you have, the less cheese you have. The more cheese you have, the more holes you have. |
| Scientific Reason | Carbon dioxide bubbles produced by bacteria |
| Hay particles weaken the curd structure, affecting the size of the holes | |
| Fun Fact | Cheese makers call the holes "eyes" |
| Myth | Cheese Gnomes eat holes through the cheese |
| Mice eat their way through the cheese |
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What You'll Learn
Cheesemakers call holes 'eyes'
Swiss cheese is instantly recognizable for its holes, but cheesemakers don't refer to them as such. Instead, they use the term "eyes". This is specific to Swiss cheese and is caused by a special bacterial culture called Propionibacteria, or "Props", that is added to the cheese. Props are naturally found in hay, grasses, and soil, and can make their way into raw milk when cows are milked. However, the pasteurization process kills these bacteria, so if pasteurized milk is used as the base for Swiss cheese, cheesemakers add Props back in to ensure the formation of eyes.
After the Swiss cheese is made and brined, the blocks or wheels are placed in warm rooms. This environment encourages the Props to produce carbon dioxide and helps maintain the right consistency in the cheese. The carbon dioxide released by the bacteria forms bubbles, which eventually become the holes in the cheese. Interestingly, Swiss cheese with larger holes indicates a stronger flavor, as the fermentation process was allowed to occur for a longer duration.
While the role of bacteria in creating holes was long recognized, the underlying cause remained a mystery until 2015. That year, scientists from Agroscope, a Swiss government agricultural institute, revealed that flecks of hay were the true cause of the holes. They discovered that "microscopically small hay particles" fell into buckets during the milk collection process and developed into bigger holes as the cheese matured. This finding explained the decrease in holes observed in Swiss cheeses over the previous 15 years, which resulted from more modern milking methods that reduced the likelihood of hay falling into the containers.
The correlation between the amount of hay particles in a cheese and the number of holes was further supported by an experiment conducted by John Jaeggi, a researcher at the University of Wisconsin's Center for Dairy Research. He added hay dust to milk and made it into cheese, observing it over 130 days. As the cheese aged, the hay particles weakened the curd structure, allowing bacteria to form gas and create larger holes.
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Bacteria and carbon dioxide
Swiss cheese is known for its holes, which cheesemakers call "eyes". The eyes in Swiss cheese are caused by carbon dioxide bubbles that form due to bacterial activity. Specifically, three types of bacteria are involved in the process. Two of these bacteria consume the cheese, producing lactic acid, while the third type of bacterium consumes the lactic acid and releases carbon dioxide.
The carbon dioxide forms bubbles, which eventually become the holes in the cheese. Interestingly, larger holes indicate a stronger flavour in Swiss cheese, as a longer fermentation process is allowed to occur.
While bacteria play a crucial role in creating the holes, the initiation of the process is attributed to hay particles. Microscopically small flecks of hay fall into the buckets during milk collection. These hay particles influence the size of the holes by weakening the curd structure. As the cheese matures, the hay particles develop into bigger holes. This phenomenon primarily affects specific Swiss cheeses, such as Emmental and Appenzell.
The traditional understanding of the role of bacteria in hole formation has been challenged by recent findings. In 2015, scientists from a Swiss laboratory attributed the hole formation to the presence of hay particles rather than bacterial activity. This discovery provided insight into the decreasing number of holes observed in Swiss cheeses over the last decade and a half, which could be attributed to modern milking methods that minimise the presence of hay in the milk.
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Hay particles
So, you want to know about the holes in Swiss cheese, do you? Well, buckle up, because we're about to take a journey into the wondrous world of... hay particles!
First things first: let's talk about the bacteria. You see, my dear friend, it was previously believed that the holes in Swiss cheese were caused by bacteria. These tiny creatures would gobble up the cheese and produce lactic acid, while their friend, another type of bacteria, would feast on this lactic acid and release carbon dioxide. This gas would then form bubbles and, voila, holes in your cheese! But, my curious companion, the story doesn't end there.
In 2015, scientists revealed a shocking twist to this tale. It turns out that the true culprit behind the holes is... drumroll, please... flecks of hay! Yes, those innocent-looking hay particles, microscopically small, were falling into the buckets of milk during collection. As the cheese matured, these tiny invaders grew into bigger holes. But why, you may ask, does this only affect certain Swiss cheeses like Emmental and Appenzell? Well, it's because the fine dust from hay powder forms the nuclei and curd texture, creating spots where gas can gather and form those eye-catching holes.
So, my intrepid explorer, the next time you bite into a holey Swiss cheese, remember the mighty hay particle and its journey from the field to your table. Together, we have unraveled the mysteries of hay particles and their contribution to the holes in Swiss cheese.
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Cheese Gnomes
The story goes that every full moon, when the edelweiss blooms, Swiss cheesemakers place their wheels of cheese in the mountain foothills. This is when the Cheese Gnomes spring into action. Emerging from their toadstool houses, they feast on the cheese, creating holes as they eat until they are completely satiated. The cheesemakers then collect their cheese the next morning, and the block with the most holes is deemed the Cheese Gnomes' favorite. As a reward for this block, the cheesemaker wins a goat.
These gnomes are the key to understanding the varying hole sizes in Swiss cheese. Their appetite and preference for certain cheeses dictate the number and size of holes in each block. The Cheese Gnomes' culinary choices have a direct impact on the final product, making them the arbiters of flavor and texture in Swiss cheese.
While the tale of Cheese Gnomes may not be scientifically accurate, it adds a touch of magic to the world of cheesemaking. It transforms the mundane into something extraordinary, capturing the imagination and offering a delightful explanation for the enigmatic holes in Swiss cheese. So, the next time you bite into a holey slice of Swiss cheese, spare a thought for the industrious Cheese Gnomes and their nocturnal feasts.
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Modern milking methods
Vacuum Systems:
Vacuum systems are a common approach in modern animal husbandry. These systems utilize milking machines that apply vacuum pressure to gently squeeze the udders, facilitating milk extraction. This method offers a faster and more efficient process compared to traditional hand milking. The machines are designed to create a pleasant sensation for the cows while minimizing any potential hazards to their udder health.
Automatic Milking Systems:
Automatic milking systems represent another advancement in dairy farming. These innovative systems automate the milking process, reducing the need for manual labor. By employing sensors, robotics, and intelligent automation, these systems can efficiently milk cows with minimal human intervention.
Hygiene and Health Considerations:
Maximizing Milk Output:
Modern milking practices aim to maximize milk output by optimizing lactation through selective breeding, nutrition management, and reproduction control. Dairy farmers strive to remove milk efficiently and completely, utilizing modern machines that can extract up to 95% of available milk. Regular milking at specific intervals is essential to take full advantage of the cow's secretion potential.
Animal Welfare:
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Frequently asked questions
Because of the carbon dioxide bubbles that form in the cheese. These bubbles are produced by bacteria that release carbon dioxide.
Yes, according to a Swiss laboratory, the holes are created by flecks of hay that fall into buckets of milk during collection.
No, they call them "eyes".
Yes, here's one: "The more holes you have, the less cheese you have. The more cheese you have, the more holes you have."
Yes, a humorous story suggests that Cheese Gnomes eat holes through the cheese wheels left in the foothills of mountains during full moons.
