Kamil Perry
Swiss cheese is known for its distinctive holes, which are called eyes in the cheese industry. These holes are caused by bacteria that convert lactic acid into carbon dioxide, forming air pockets within the cheese. The size and distribution of the holes can vary depending on factors such as temperature, humidity, and fermentation times. While the presence of holes is considered a desirable feature, contributing to the cheese's texture and taste, Swiss cheese without holes is known as blind.
| Characteristics | Values |
|---|---|
| Reason for holes | Carbon dioxide bubbles formed by bacteria |
| Bacteria type | Propionibacterium freudenrichii subspecies shermanii |
| Temperature | 70°F |
| Cheese type | Emmental, Baby Swiss, Jarlsberg, Appenzeller |
| Hole type | Eyes |
| Hole size | Dime to quarter |
| Hole distribution | Influenced by temperature, humidity, and fermentation times |
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What You'll Learn
The role of microbes and bacteria in the cheesemaking process
The holes in Swiss cheese, also known as "eyes", are caused by a specific bacterial culture called Propionibacteria, or Props for short. This bacteria is naturally found in hay, grasses, and soil and can make its way into raw milk when cows are milked. The pasteurization process kills the bacteria in milk, so if pasteurized milk is used as the base for Swiss cheese, cheesemakers add some Props back in to ensure the eyes form. After the cheese is made and brined, the blocks are placed in warm rooms, which helps the Props produce carbon dioxide, leaving bubbles of gas, or "eyes", in the cheese.
The cheesemaking process involves a multitude of microbes that are introduced into the cheese intentionally or unintentionally. These microbes include bacteria, molds, and yeasts, which can be added intentionally by the cheesemaker or can be native to the milk and carried over to the cheese. Microbes are introduced at every step of the cheesemaking process, and they play a crucial role in transforming the natural sugars and proteins in milk into complex flavors and textures.
One of the main roles of microbes in cheesemaking is fermentation. Bacteria added to the milk early in the process induce fermentation by converting lactose to lactic acid, acidifying the milk. This conversion lowers the cheese's pH, making it inhospitable to spoilage organisms and preserving the cheese. Lactic acid bacteria, also known as "starter cultures", are essential in this initial step of cheesemaking. While many of these bacteria die off after this step, some survive and continue to contribute to the cheese's flavor.
In addition to bacteria, molds also play a significant role in cheesemaking. Molds like Penicillium roqueforti and Penicillium glaucum are added to milk or curds to create blue cheeses. Cheesemakers pierce and inoculate channels in the cheese to encourage the growth of these molds, which contribute to the unique flavor and texture of blue cheese. Other molds, like Penicillium camemberti, are responsible for the white surface of cheeses like Camembert and Brie, as well as their characteristic aromas.
Yeasts are also commonly used in molded and surface-ripened cheeses, and they are naturally present in many natural rind cheeses. Brevibacterium linens, or B. linens, is a common bacteria that contributes to the "smear" of "washed-rind" cheeses. It breaks down proteins and produces strong odor compounds, resulting in unique aromas in cheeses.
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The science behind hole formation
The hole formation is primarily due to a specific bacterial strain called Propionibacterium freudenrichii subspecies shermanii, which is commonly found in hay, grasses, and soil. These bacteria find their way into raw milk naturally when cows graze in pastures. During the cheese-making process, the bacteria consume lactic acid and produce carbon dioxide gas. This gas forms air pockets or bubbles within the cheese, creating the distinctive holes.
The size and distribution of the holes can vary, influenced by factors such as temperature, humidity, and fermentation times. For example, the variety of Swiss cheese known as Jarlsberg is characterised by medium-sized holes, while Appenzeller is known for larger holes and a more pronounced flavour.
The formation of eyes in Swiss cheese is a delicate balance. The cheese must have an extremely elastic curd structure and undergo a high-temperature stage during aging to activate the bacteria. Historically, this occurred when cheese was aged near a hearth during the winter months in the Swiss Alps. The warmth encouraged the bacteria to produce carbon dioxide, resulting in the formation of eyes.
Today, cheesemakers have more control over the process. After the cheese is made and brined, the blocks are placed in warm rooms to activate the bacteria and produce carbon dioxide. This technique ensures the formation of eyes and maintains the desired consistency of the cheese.
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Why Swiss cheese made in Switzerland is called Emmental
Swiss cheese, also known as Emmental, is a medium-hard cheese that originated in the Emme Valley in Switzerland. It is classified as a Swiss-type or Alpine cheese. The term "Swiss cheese" is used to refer to any variety of cheese that resembles Emmental, which has a distinctive appearance due to the holes known as "eyes". These holes are caused by a special bacterial culture called Propionibacteria, which gets added to the cheese.
The process of making Emmental cheese dates back to the 13th century, but the act of cheesemaking in Switzerland goes back even further, to the Iron Age. Archaeological evidence suggests that some prehistoric people in the Swiss Alps made cheese. Emmental is usually consumed cold, in chunks or slices, and is also used in various dishes, particularly gratins and fondue.
While "Emmentaler" is registered as a geographical indication in Switzerland, only a limited number of countries recognize the term. Similar cheeses from other countries, especially France, the Netherlands, Bavaria, and Finland, are widely sold as "Emmental". In many parts of the English-speaking world, the terms "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-type cheese, whether produced in Switzerland or elsewhere.
The United States Department of Agriculture (USDA), for example, uses the terms interchangeably. "Swiss cheese" is now produced in many countries, including the United States, Finland, Estonia, and Ireland, and is sometimes made with pasteurized or part-skim milk, unlike the original Swiss Emmental, which is made with raw milk. The size of the eyes in Swiss cheese can vary from the size of a dime to the size of a quarter.
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The size and distribution of holes in Swiss cheese
The bacteria responsible for the holes are called Propionibacterium freudenrichii subspecies shermanii, or simply Propionibacteria. These bacteria convert milk into carbon dioxide at warm temperatures of around 70°F. When the cheese cools, the carbon dioxide bubbles are left behind, creating the holes that give Swiss cheese its unique appearance.
The size of the eyes can vary from the size of a dime to the size of a quarter, and their distribution can range from a few scattered holes to a more uniform pattern. The number, shape, and distribution of eyes are all factors considered in the cheese-making process, as they contribute to the overall consistency and texture of the cheese.
Historically, the holes in Swiss cheese were discovered to form during the warm aging process when cheese made in the summer was kept near a hearth during the winter months in the Swiss Alps. The bacteria that formed the holes were believed to have come from the grass and flowers consumed by cows, as well as from hay particles falling into the milk vats.
Today, the formation of eyes in Swiss cheese is carefully controlled by cheesemakers. By adjusting factors such as temperature and humidity, they can influence the size and distribution of the holes to create the desired consistency and texture in the final product.
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The mouthwatering, nutty taste and light, airy feel of Swiss cheese
Swiss cheese is known for its distinctive flavour and delightful texture. The mouthwatering, nutty taste and light, airy feel of Swiss cheese are the result of the holes that contribute to its unique characteristics. These holes, or "eyes", as they are called by cheesemakers, are created by a specific bacterial strain known as Propionibacterium freudenrichii subspecies shermanii, which converts milk into carbon dioxide at warm temperatures. The carbon dioxide forms air pockets within the cheese, resulting in the iconic Swiss cheese bubbles.
The size and distribution of the holes in Swiss cheese can vary, and they are influenced by factors such as temperature, humidity, and fermentation times. Different varieties of Swiss cheese, such as Jarlsberg and Appenzeller, have different characteristics, with Jarlsberg known for its medium-sized holes and slightly sweet, nutty flavour, while Appenzeller offers a more pronounced flavour and larger holes.
The holes in Swiss cheese not only contribute to its unique taste and texture but also give it a whimsical and sophisticated appearance. Whether it's on a sandwich, melted over potatoes in a fondue, or simply admired on a cheese platter, Swiss cheese always adds a touch of delight and elegance.
The process of hole formation in Swiss cheese involves the addition of bacterial cultures, which consume lactic acid and produce carbon dioxide gas. These bacteria are naturally found in hay, grasses, and soil, and they can make their way into raw milk when cows are milked. The pasteurization process kills these bacteria, so cheesemakers add them back into the milk to ensure the formation of eyes. After the cheese is made and brined, it is placed in warm rooms to activate the bacteria and produce carbon dioxide, creating the distinctive holes.
The discovery of the hole-forming process in Swiss cheese is quite fascinating. Historically, it is believed that the cheese was aged during the winter months near or under a hearth with fire in the Swiss Alps. This high temperature was necessary to activate the bacteria and create the holes. There are also theories about the source of the bacteria, with inconclusive evidence suggesting that it came from the grass and flowers consumed by the milking cows or simply from grass falling into the milk vat.
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Frequently asked questions
The holes in Swiss cheese, also known as "eyes", are caused by a specific bacteria called Propionibacterium freudenrichii subspecies shermanii, which converts milk into carbon dioxide at a warm temperature of 70°F. When the cheese cools, the air bubbles are left behind.
No, the holes in Swiss cheese are not artificial. They are formed due to the release of carbon dioxide by bacteria during the cheese-making process.
The presence and size of holes in Swiss cheese depend on various factors such as temperature, humidity, and fermentation times. Traditional Swiss cheeses like Emmental and Gruyère do not have the signature holes.
Milk for cheese-making is now usually extracted using modern methods, which can reduce the number of holes in Swiss cheese.
Yes, the holes in Swiss cheese contribute to its mouthwatering, slightly nutty taste and light, airy feel.
