Patrick Oconnell
Swiss cheese is known for its distinctive holes, known as 'eyes'. For a long time, it was thought that these holes were caused by carbon dioxide given off by bacteria during the ageing process. However, it has now been discovered that the holes are actually caused by tiny specks of hay. The reason the holes have been getting smaller in recent years is because of the transition from traditional milking methods in barns to fully-automated, industrial milking systems, which are cleaner.
| Characteristics | Values |
|---|---|
| Reason for holes | Carbon dioxide gas bubbles produced by bacteria during aging |
| Bacteria | Propionibacter shermani |
| Other factors | Hay dust increases the number and size of holes |
| Temperature | Warmer temperature allows pockets to form |
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What You'll Learn
- The holes in Swiss cheese are caused by carbon dioxide gas bubbles produced by bacteria during the aging process
- The bacteria responsible for the holes are from the Propionibacter shermani species
- The holes are called eyes
- The size of the holes is determined by the amount of hay dust present during the cheese-making process
- The holes are getting smaller due to the transition from traditional to industrial milking systems, which are cleaner
The holes in Swiss cheese are caused by carbon dioxide gas bubbles produced by bacteria during the aging process
Swiss cheese is made at a warmer temperature, which allows it to stay softer and enables the pockets to form. Other cheeses may not have the proper bacteria to produce enough carbon dioxide. While hay is not required to get the holes, its presence does increase the number and size of the holes.
Swiss starter cultures include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes"). The old-fashioned barns and buckets of previous years allowed more and larger hay particulates into the process, leading to bigger eyes.
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The bacteria responsible for the holes are from the Propionibacter shermani species
The holes in Swiss cheese, known as 'eyes', are formed as a result of carbon dioxide gas bubbles produced by bacteria during the aging process. The bacteria responsible for the holes are from the Propionibacter shermani species.
Propionibacter shermani is a subspecies of Propionibacterium freudenreichii, which is one of the principal propionibacteria associated with cheese. Propionibacteria are unicellular, nonphotosynthetic, nonsporing organisms that ferment glucose or lactate to propionic acid under anaerobic conditions. They can also grow well under aerobic conditions, where they appear as rods.
Propionibacter shermani is added to Swiss starter cultures, which are used to make Swiss cheese. During the aging process, the bacteria produce carbon dioxide gas bubbles, which form the holes in the cheese. The size of the holes is influenced by the presence of hay dust, with more and larger hay particulates leading to bigger eyes. In recent years, the holes in Swiss cheese have gotten smaller due to the transition to cleaner, more automated industrial milking systems.
Propionibacter shermani is also responsible for the characteristic taste of Swiss cheese. In addition to producing carbon dioxide, the bacteria produce propionic acid, acetic acid, and other metabolites that contribute to the development of the cheese's flavour.
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The holes are called eyes
The holes in Swiss cheese are called eyes. For more than a century, it was believed that the holes were caused by carbon dioxide given off by bacteria during the aging process. However, it has now been discovered that the holes are actually caused by tiny specks of hay. The presence of hay dust increases the number and size of eyes formed.
Swiss cheese, such as Emmental, has long been known for its distinctive holes. The holes are formed during the aging process, as carbon dioxide gas bubbles are produced by bacteria. This gives the cheese its characteristic eyes.
The size and number of eyes in Swiss cheese have been decreasing in recent years. This is due to the transition from traditional milking methods in barns to fully automated, industrial milking systems. The cleaner environment of the modern processing centres means that there are fewer and smaller hay particulates in the cheese, resulting in smaller eyes.
The eyes in Swiss cheese are an important part of its unique character and flavour. The holes allow for the even distribution of bacteria, which contributes to the cheese's distinctive taste. The eyes also provide a visual appeal, with their round, bubble-like appearance.
While the presence of hay dust is not required to form eyes, it does increase their number and size. The additional culture, Propionibacter shermani, is necessary to produce the carbon dioxide gas bubbles that create the holes.
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The size of the holes is determined by the amount of hay dust present during the cheese-making process
The size of the holes in Swiss cheese is determined by the amount of hay dust present during the cheese-making process. The holes are formed by carbon dioxide gas bubbles produced by the Propionibacter shermani bacteria in Swiss starter cultures. The presence of hay dust increases the number and size of the holes.
In recent years, the holes in Swiss cheese 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 previous years allowed more and larger hay particulates into the process, leading to bigger holes.
The transition from age-old milking methods in barns to fully automated, industrial milking systems has also contributed to the decrease in hole size. These modern systems are much cleaner and produce less hay dust, resulting in smaller holes.
While the presence of hay dust is important for the formation of holes in Swiss cheese, it is not the only factor. The temperature at which the cheese is made also plays a role. Swiss cheese is made at a warmer temperature, which keeps it softer and allows the pockets to form. Additionally, other cheeses may not have the proper bacteria to produce enough carbon dioxide gas bubbles to create the holes.
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The holes are getting smaller due to the transition from traditional to industrial milking systems, which are cleaner
The holes in Swiss cheese are caused by carbon dioxide gas bubbles produced by bacteria during the ageing process. The size of the holes is influenced by the presence of hay dust, with more and larger hay particulates leading to bigger holes.
In recent years, the holes in Swiss cheese have gotten smaller due to the transition from traditional to industrial milking systems, which are cleaner. This change has resulted in fewer and smaller hay particulates making their way into the cheese, leading to reduced hole sizes.
The traditional method of making Swiss cheese involved the use of old-fashioned barns and buckets, which allowed more hay dust to enter the process. In contrast, modern industrial milking systems are fully automated and much cleaner, reducing the amount of hay dust that comes into contact with the cheese.
The Agroscope Institute for Food Sciences, a Swiss research centre, has confirmed that the decrease in hole size is due to the cleaner processing centres. This change has affected the number and size of the "eyes" in Swiss cheese varieties such as Emmental and Appenzell.
While the transition to industrial milking systems has resulted in smaller holes, it is important to note that the presence of hay dust is not the only factor influencing hole size. The temperature at which the cheese is made and the specific bacteria cultures used also play a role in the formation and size of the holes.
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Frequently asked questions
No, the holes in Swiss cheese are not made by worms. They are caused by carbon dioxide gas bubbles produced by bacteria during the aging process.
The bacteria responsible for the holes in Swiss cheese is Propionibacter shermani.
No, the holes are unique to Swiss cheese and some other Swiss cheeses such as Emmental and Appenzell. This is because Swiss starter cultures include the bacteria Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, creating the holes.
The holes in Swiss cheese are called "eyes" because they sometimes look like eyes.
The holes in Swiss cheese are getting smaller because processing centres are getting cleaner. The old-fashioned barns and buckets used in previous years allowed more and larger hay particulates into the process, which led to bigger "eyes".
