Patrick Oconnell
The holes in Swiss cheese, also known as eyes, are a defining feature of this iconic cheese. They are caused by bacteria, temperature, humidity, and fermentation time during the cheese-making process. The holes contribute to the cheese's nutty taste, airy texture, and unique appearance, making it a beloved and recognizable delicacy worldwide. While traditional Swiss cheeses like Emmental and Gruyère lack these holes, the presence of eyes in Swiss cheese is considered essential, and batches without them are deemed blind. The science behind the formation of these eyes involves the transformation of lactic acid into carbon dioxide by bacteria, resulting in gas bubbles that create the holes we fondly associate with Swiss cheese.
| Characteristics | Values |
|---|---|
| Common name | Holes |
| Alternate names | Eyes, Swiss cheese holes |
| Swiss name | Emmental |
| Varieties without holes | Blind |
| Hole size | From the size of a dime to the size of a quarter |
| Hole cause | Carbon dioxide bubbles formed by the Propionibacterium freudenrichii subspecies shermanii bacteria |
| Hole cause theory | Bits of hay present in milk create weaknesses in the structure of the curd, allowing gas to form and create holes |
| Hole formation | The carbon dioxide gas produced by propionic acid bacteria blows holes in Swiss cheese |
| Hole reduction | Modern methods of milk extraction, cleaner processing centers |
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What You'll Learn
The holes in Swiss cheese are called eyes
The holes in Swiss cheese are called "eyes". This variety of cheese is known for its distinctive flavour and iconic holes. While the cheese itself is crafted in Switzerland, it is known as Emmental. Interestingly, the original Emmental cheese does not have the signature holes.
The eyes are caused by a bacterial strain called Propionibacterium or Props, which is found in hay, grasses, and soil. The pasteurization process kills the bacteria in the milk, so cheesemakers add some back in to form the eyes. After the Swiss cheese is made and brined, the blocks or wheels are placed in warm rooms, which helps the Props produce carbon dioxide and keep the cheese at the right consistency.
The size of the eyes can vary from the size of a dime to the size of a quarter. In recent years, the eyes have gotten smaller because processing centres have gotten cleaner, according to the Agroscope Institute for Food Sciences, a Swiss research centre. The old-fashioned barns and buckets of yesteryear allowed more and larger hay particulates into the process, resulting in bigger eyes.
Cheesemakers try to prevent the formation of gas in their cheeses, especially in harder varieties. This is because gas does not create nice, round eyes; instead, it forms unsightly crevices, cracks, and splits. Swiss cheese without eyes is known as "blind".
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They are caused by bacteria, carbon dioxide, and temperature
The holes in Swiss cheese, also known as "eyes", are caused by bacteria, carbon dioxide, and temperature. The process of making Swiss cheese involves the addition of a specific bacterial strain called Propionibacterium, which is responsible for creating the holes. These bacteria transform the lactic acid leftover from other bacteria into carbon dioxide gas, which gets trapped in the cheese, forming bubbles or holes. The size and distribution of these holes are influenced by various factors, including temperature, humidity, and fermentation times.
The presence of bacteria in Swiss cheese is essential to its hole formation. The Propionibacterium freudenrichii subspecies shermanii (P. shermanii) bacteria produce carbon dioxide gas under the specific conditions in which Swiss cheese is made. The warm temperature of around 70 degrees Fahrenheit softens the cheese, allowing the bacteria to grow and emit gases that create round openings. As the cheese is cooled, the holes remain in place.
Carbon dioxide plays a crucial role in the formation of Swiss cheese holes. The carbon dioxide gas is produced by the Propionibacterium bacteria as they convert lactic acid. This gas gets trapped within the cheese, forming bubbles that we recognize as holes. The size of these holes can vary, ranging from dime-sized to quarter-sized, depending on various factors during the cheese-making process.
Temperature also influences the presence of holes in Swiss cheese. Swiss cheese is typically made at a warm temperature, creating a soft and malleable consistency. This warmth allows the bacteria to grow and emit gases, forming the characteristic holes. Additionally, the cooling process, where the cheese is cooled to around 40°F, helps to stabilize the holes and prevent them from collapsing.
The combination of bacteria, carbon dioxide, and temperature creates the unique and recognizable appearance of Swiss cheese. These factors work together to form the holes, contributing to both the aesthetic appeal and the delightful texture of this cheese variety.
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Modern methods of milk extraction have reduced the number of holes
The holes in Swiss cheese, also known as "eyes", are caused by gas formation during the cheese-making process. This gas formation is a result of the presence of microscopic hay particles in the milk used to make the cheese. The hay particles create weaknesses in the structure of the curd, allowing gas to form and expand, eventually creating the holes or "eyes" characteristic of Swiss cheese.
The traditional method of cheese-making, which involved collecting milk in open buckets, allowed for the presence of tiny bits of hay or dirt, which created weaknesses in the curd structure. This, combined with specific temperature and humidity conditions, facilitated the formation of the holes. Modern methods of milk extraction have reduced the occurrence of hay particles, resulting in fewer holes in Swiss cheese today.
The modernization of dairy farming practices, including the adoption of more automated and antiseptic milking methods, has resulted in a decrease in the number and size of holes in Swiss cheese. The use of modern containers during milking has reduced the likelihood of hay particles contaminating the milk, leading to smaller and less frequent holes in the final product. This shift in cheesemaking techniques has contributed to the observed changes in the appearance of Swiss cheese over the years.
Today's milking methods prioritize hygiene and the prevention of hay contamination. Milk is now typically extracted using advanced equipment and systems, ensuring that the milk used for cheesemaking is free from foreign particles. These modern techniques have not only improved the consistency and quality of the milk but also contributed to the gradual reduction in the size and occurrence of holes in Swiss cheese.
The disappearance of traditional buckets used during milking has also contributed to the reduction in hole size or their absence in modern Swiss cheese. With the introduction of modern milk extraction techniques, the incidence of hay contamination has decreased, leading to smaller and fewer holes in Swiss cheese over time. This change in milk collection methods has been a key factor in reducing the size and number of holes.
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Swiss cheese without eyes is called blind
Swiss cheese is known for its distinct holes, which are called "eyes." These holes are caused by bacteria that release carbon dioxide, forming bubbles that get trapped in the cheese. The size of the eyes can vary from the size of a dime to a quarter and are influenced by temperature, humidity, and fermentation times. In recent years, the eyes in Swiss cheese have gotten smaller due to cleaner processing centers, and they may even be nonexistent due to modern milk extraction methods.
Swiss cheese without these eyes is called "blind." Even without the holes, the cheese will still taste like Swiss cheese. The absence of eyes in Swiss cheese was a mystery for a long time, with an early theory attributing it to carbon dioxide released by bacteria in the milk. However, a 2015 study by the Agroscope Institute for Food Sciences in Switzerland attributed the eyes to tiny bits of hay present in the milk.
The hay particles create weaknesses in the structure of the curd, allowing gas to form and create the eyes. This theory explains why the eyes have become smaller or absent in recent times as cheese-making has moved from barns with open buckets, reducing the likelihood of hay particles contaminating the milk. While the presence of eyes is considered essential by cheesemakers, their absence does not affect the taste or texture of the cheese.
The holes in Swiss cheese, or the lack thereof, have sparked curiosity and scientific exploration. The mystery of the holes has been a topic of interest for cheese lovers and researchers alike, with the recent Agroscope study providing valuable insights into the role of hay particles. The unique appearance, texture, and flavor of Swiss cheese have made it a beloved and recognizable variety, whether it has eyes or is blind.
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The size of the eyes varies from dime to quarter-sized
The holes in Swiss cheese, also known as "eyes," vary in size from a dime to a quarter. The eyes are a result of carbon dioxide bubbles that form in the cheese due to the activity of bacteria called Propionibacterium freudenrichii subspecies shermanii, or P. shermanii for short. These bacteria transform the lactic acid produced by other bacteria into carbon dioxide gas, which gets trapped in the cheese, creating the eyes.
The size of the eyes is influenced by various factors, including temperature, humidity, and fermentation time. The warm temperature during the cheese-making process, around 70 degrees Fahrenheit, contributes to the soft and malleable texture of the cheese, allowing the formation of round openings. As the bacteria grow and emit gases, the pressure shapes the gas bubbles into circles, similar to blowing a bubble with chewing gum.
The eyes in Swiss cheese are not only essential to its unique appearance but also contribute to its distinctive flavour and texture. The holes create a light and airy feel, adding a touch of whimsy and sophistication to dishes such as sandwiches, fondue, or cheese platters. The size of the eyes, ranging from dime to quarter-sized, further enhances the culinary appeal of Swiss cheese.
Historically, the eyes in Swiss cheese were larger due to the presence of more significant hay particulates in the milk used for cheese-making. Traditional methods of milk extraction, such as open buckets in barns, allowed larger hay particles to contaminate the milk, resulting in bigger eyes. However, modern milk extraction methods have reduced the presence of hay particulates, leading to smaller eyes in Swiss cheese.
The variation in eye size, from dime to quarter-sized, adds to the character and culinary creativity associated with Swiss cheese. Each bite or chew of Swiss cheese delivers a tiny flavour explosion, making it a delightful and sought-after ingredient in various culinary creations.
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Frequently asked questions
The holes in Swiss cheese are called "eyes". When Swiss cheese doesn't have eyes, it is known as "blind".
Swiss cheese has eyes because of carbon dioxide bubbles that form in the cheese. These bubbles are caused by a bacterial strain known as Propionibacterium, which converts lactic acid into carbon dioxide.
The size of the eyes in Swiss cheese can vary from the size of a dime to the size of a quarter. In recent years, the eyes have gotten smaller due to improvements in processing methods.
