Bushra Griffith
Swiss cheese is famous for its holes, known as eyes, but not all Swiss cheese has them. In fact, holeless Swiss cheese is known as blind. The mystery of Swiss cheese and its disappearing holes was solved by a Swiss agricultural institute, which discovered that tiny pieces of hay dust in the milk are responsible for the holes in traditional Swiss cheese varieties.
| Characteristics | Values |
|---|---|
| Name | Blind Swiss Cheese |
| Reason for No Holes | Lack of hay dust in the milk |
| Hole Formation | Carbon dioxide released by bacteria creates bubbles that develop into holes |
| Hole Size | Larger holes result in more pronounced flavor |
| Hole Size Regulation | U.S. industry regulators have set a minimum eye size for Grade A Swiss Cheese |
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What You'll Learn
Swiss cheese without holes is called ['blind']
Swiss cheese is a term used for any variety of cheese resembling Emmental cheese, a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. The term is generic and does not imply that the cheese is made in Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
Swiss cheese is known for its distinctive holes, known as "eyes," which are caused by carbon dioxide released by bacteria during the cheese-making process. However, not all Swiss cheeses have holes, and those without holes are known as "blind." The absence of holes in some Swiss cheeses is due to the milk being too clean. Traditionally, cheese was made in barns using open buckets, allowing hay particles to contaminate the milk. These microscopic hay particles created weaknesses in the cheese curd structure, allowing gas to form and create the holes. With the transition to modern, automated milking systems, the milk for cheese-making is now extracted using methods that eliminate debris such as hay dust, resulting in fewer holes or even "blind cheese."
While Swiss cheese without holes is called "blind," it is important to note that the presence or absence of holes does not indicate quality or authenticity. In fact, historically, the holes in Swiss cheese were seen as imperfections, and cheesemakers tried to avoid them. It was only in modern times that the holes became an identifier of Swiss cheese.
Today, Swiss cheese with larger holes, or "eyes," is associated with a more pronounced flavor due to a longer fermentation period. However, cheese with large holes does not slice well and poses challenges in mechanical slicers. As a result, industry regulators have set minimum eye size standards for Swiss cheese to receive certain grades.
Switzerland has a rich dairy culture and history of cheesemaking that dates back to 2500 BC. Over the centuries, Swiss cheesemaking has evolved, resulting in a wide variety of cheeses, including hard cheeses like Emmentaler, Gruyère, and Appenzeller, as well as unique cheeses like Raclette du Valais, made in the Swiss Alps, and Sbrinz, one of Europe's oldest cheeses.
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Modern sanitation methods have reduced hole size
Swiss cheese, or varieties of cheese that resemble Emmental, are usually associated with their distinctive holes, known as "eyes". However, in recent years, the mysterious disappearance of these holes has been observed. The answer lies in the modernization of milk extraction methods and sanitation practices.
Traditionally, milk for cheese-making was collected in barns using open buckets, which often resulted in tiny particles of hay dust finding their way into the milk. These "microscopically small hay particles" or "bits of hay", as described by researchers, played a crucial role in the formation of the eyes in Swiss cheese. During the maturation process, these particles created weaknesses in the structure of the curd, allowing gas to form and develop into the characteristic holes.
However, with the transition to modern sanitation methods, milk is now extracted using fully automated, industrial milking systems. These systems have eliminated debris such as hay dust in the milk, leading to a notable reduction in hole size or even the absence of holes, resulting in what is known as "blind" cheese. This phenomenon is not limited to Swiss cheese but is also observed in other varieties of cheese that traditionally had eyes.
The disappearance of holes in Swiss cheese has sparked a debate among cheese enthusiasts and producers. On the one hand, larger holes in Swiss cheese indicate a more pronounced flavor due to a longer fermentation period. However, cheese with larger holes does not slice well and tends to come apart in mechanical slicers. As a solution, U.S. industry regulators have reduced the minimum eye size required for Swiss cheese to receive the Grade A stamp, striking a balance between flavor and sliceability.
While the modernization of sanitation methods has indeed contributed to the reduction of hole size in Swiss cheese, it is important to note that this change has also brought about other consequences, such as altering the flavor and texture profile of the cheese. As such, traditional cheese makers may need to adapt their techniques to preserve the unique characteristics of Swiss cheese that have made it a beloved delicacy worldwide.
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Hay dust in milk creates holes
The absence of holes in Swiss cheese is attributed to the presence of hay dust in the milk used during the cheese-making process. This intriguing phenomenon has sparked curiosity among cheese enthusiasts and scientists alike, leading to explorations of the underlying causes. Swiss cheese, renowned for its distinctive appearance, typically boasts a plethora of holes that contribute to its unique texture and aesthetic appeal. However, when hay dust, a minute particulate matter, finds its way into the milk, it sets off a chain reaction that results in the absence of these characteristic holes.
The introduction of hay dust into milk can occur through various avenues. It may infiltrate the milk during the milking process, especially in farm settings where environmental factors are less controlled. Hay dust can settle on the teats of cows, inadvertently entering the milk as the cows are milked. Additionally, if hay is stored nearby, the dust can become airborne and contaminate the milk indirectly. The presence of hay dust in milk intended for cheese making can have a significant impact on the final product, particularly in the case of Swiss cheese, which is highly susceptible to the influence of foreign particles.
The role of hay dust in the formation of holes in Swiss cheese is primarily attributed to the introduction of extra particulates during the early stages of cheese making. As the milk heats up, these minuscule hay dust particles provide additional nucleation sites for carbon dioxide gas to form bubbles. During the curing process, the carbon dioxide gas produced by bacteria escapes, leaving behind the trademark holes in the cheese. However, when hay dust is present, it interferes with this process, causing the gas to be trapped within the cheese matrix.
The absence of holes in Swiss cheese due to hay dust can be explained by the binding capacity of the dust particles. Hay dust possesses a unique ability to absorb and retain moisture, creating a barrier that hinders the escape of carbon dioxide gas. As a result, the gas becomes trapped within the cheese, preventing the formation of bubbles and, consequently, the holes that define Swiss cheese. This trapped gas contributes to a denser and more compact cheese structure.
The presence of hay dust in milk intended for Swiss cheese making can significantly impact the overall quality and texture of the final product. The absence of holes affects not only the aesthetic appeal but also the mouthfeel and sensory experience associated with Swiss cheese. Consumers accustomed to the traditional texture and appearance of Swiss cheese may find the holeless variety less appealing, impacting their purchasing decisions and preferences.
To mitigate the presence of hay dust and the resulting absence of holes in Swiss cheese, cheese makers can implement preventive measures. These may include ensuring proper sanitation and hygiene practices, adopting meticulous milk handling procedures, and employing advanced filtration systems to eliminate any potential contaminants. By addressing the root cause, cheese makers can restore the characteristic holes in Swiss cheese, meeting consumer expectations and preserving the unique identity of this beloved variety.
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Baby Swiss and Lacy Swiss have small holes
The term ""Swiss cheese" is used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. It is sometimes made with pasteurized or part-skim milk, unlike the original Swiss cheese, which was made with raw milk.
Cheese blocks or rounds with holes are known as "Swiss cheese with eyes". The size of the holes, or "eyes", in Swiss cheese is directly proportional to its flavour. The larger the eyes, the more intense the flavour. This is because a longer fermentation period gives the bacteria more time to act. However, cheese with large eyes does not slice well and comes apart in mechanical slicers. As a result, regulators have reduced the minimum eye size for Swiss cheese to receive the Grade A stamp.
Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses with small holes and a mild flavour. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk. Baby Swiss was invented by Alfred Guggisberg in the mid-1960s and is known for its buttery, slightly nutty flavour. It is similar to Lacy Swiss, and the two are often mistaken for one another. The shorter ripening time of Baby Swiss results in smaller eyes compared to regular Swiss cheese.
The holes in Swiss cheese are caused by carbon dioxide slowly forming bubbles during the late stages of cheese production. Additionally, Swiss researchers proposed in 2015 that particulate matter, such as hay dust in the milk, also contributes to hole formation. Modern sanitation practices have reduced hole sizes in Swiss cheeses, and cheese without holes is known as "blind cheese".
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Swiss cheese with holes is called 'Emmentaler'
Swiss cheese with holes is called Emmentaler, Emmental, or Swiss cheese. The holes in Emmentaler are caused by propionic acid bacteria, which release carbon dioxide gas during the cheese production process. The carbon dioxide forms bubbles that create the holes, known as "eyes". The larger the eyes in Swiss cheese, the more pronounced its flavor, as a longer fermentation period gives bacteria more time to act.
Emmentaler is a medium-hard cheese that originated in the Emme river valley in the canton of Bern, Switzerland. It is named after its place of origin, where it has been produced for centuries. The first recorded mention of Emmentaler was in 1557, when a Bernese councillor presented it as a wedding gift to a Basel doctor.
Emmentaler is typically made from unpasteurized milk, and the cows that produce the milk are fed with grass or hay. The milk is cooled after milking and processed within 24 hours. During production, lactic acid bacterial cultures are added to create the characteristic aroma, and propionic acid bacteria are mixed in to create the holes. Rennet is then added to cause the milk to solidify and coagulate, forming curds and whey. The curds are cut into small pieces, heated, and then filled into cheese molds.
Emmentaler is typically released for consumption at different ages, with the young cheese being mild and nutty, and the older cheese developing a fruitier or more complex flavor. It is often enjoyed fresh in sandwiches or salads, but it is also commonly melted in gratins or fondue.
While Emmentaler is the most famous Swiss cheese, not all Swiss cheeses have holes. In fact, historically, the holes were seen as a sign of imperfection, and cheesemakers tried to avoid them. Today, cheese without holes is known as "blind".
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Frequently asked questions
Holeless Swiss cheese is known as "blind" Swiss cheese.
The holes in Swiss cheese are caused by tiny bits of hay dust present in the milk. With the transition to modern, automated milking systems, milk is now cleaner and less likely to contain debris. This has resulted in a decrease in hole size or even the absence of holes in Swiss cheese.
Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses that have small holes or are holeless.
Yes, Switzerland produces over 475 varieties of cheese, including well-known Swiss-type or Alpine cheeses such as Emmental, Gruyère, and Appenzeller. Other traditional Swiss cheeses include Raclette du Valais and Sbrinz.
