Kamil Perry
Swiss cheese is famous for its holes, but why do they appear? For a long time, it was thought that the holes were caused by bacteria that formed during the aging process. However, a Swiss laboratory has since discovered that the holes are actually caused by flecks of hay that fall into the buckets of milk used to make the cheese.
| Characteristics | Values |
|---|---|
| Reason for holes | Microscopically small hay particles fall into buckets collecting milk, and develop into bigger holes as the cheese matures |
| Bacteria | Propionibacter shermani |
| Gases | Carbon dioxide |
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What You'll Learn
- The holes in Swiss cheese are caused by bacteria that forms during the aging process
- The specific type of bacteria is unique to Swiss cheeses due to the starter used and the temperature the cheese is stored at
- The bacteria produce carbon dioxide gas bubbles during aging, which create the holes
- Another theory suggests that the holes are caused by flecks of hay falling into the buckets of milk
- Modern milking methods have made it less likely for hay to fall into containers, which explains why fewer holes have been appearing in Swiss cheeses
The holes in Swiss cheese are caused by bacteria that forms during the aging process
It was previously thought that the holes in Swiss cheese were caused by bacteria that forms during the aging process. This theory was developed by William Mansfield Clark, a Department of Agriculture chemist, in 1912. The specific type of bacteria is unique to Swiss cheeses due to the type of starter used and the precise temperature the cheese wheels are stored at during the aging process.
However, this theory has since been disproven. Instead, a Swiss laboratory has found that the holes are created by flecks of hay. Agroscope, a government agricultural institute, said that "microscopically small hay particles" would fall into buckets collecting milk, and develop into bigger holes as the cheese matures. This process only affects some Swiss cheeses, such as Emmental and Appenzell.
The findings of the Swiss laboratory explain why fewer holes have been appearing in Swiss cheeses over the last 15 years. This is because more modern milking methods have made it less likely for hay to fall into containers.
Swiss starter cultures include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes").
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The specific type of bacteria is unique to Swiss cheeses due to the starter used and the temperature the cheese is stored at
It was previously thought that the holes in Swiss cheese were caused by bacteria that formed during the ageing process. This theory was developed by William Mansfield Clark, a Department of Agriculture chemist, in 1912. The specific type of bacteria is unique to Swiss cheeses due to the starter used and the temperature the cheese is stored at during the ageing process.
Swiss starter cultures include Propionibacter shermani, which produces carbon dioxide gas bubbles during ageing, giving Swiss cheese or Emmental its holes (called "eyes"). The type of starter used and the precise temperature the cheese wheels are stored at during the ageing process determine the specific type of bacteria that forms.
However, more recently, a Swiss laboratory has suggested that the holes are created by flecks of hay. Agroscope, a government agricultural institute, said that "microscopically small hay particles" would fall into buckets collecting milk, and develop into bigger holes as the cheese matures. This process affects only some Swiss cheeses, such as Emmental and Appenzell. Agroscope's findings explain why fewer holes have been appearing in Swiss cheeses over the last 15 years, as more modern milking methods have made it less likely for hay to fall into containers.
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The bacteria produce carbon dioxide gas bubbles during aging, which create the holes
Swiss cheese is known for its distinctive holes, which are called "eyes". It was previously thought that the holes were caused by bacteria that formed during the aging process. However, it is now believed that the holes are caused by flecks of hay that fall into the buckets of milk during the cheese-making process. As the cheese matures, these flecks of hay develop into bigger holes.
The bacteria in Swiss cheese, Propionibacter shermani, do play a role in the formation of the holes. During the aging process, these bacteria produce carbon dioxide gas bubbles. As the cheese ages, the gas bubbles expand and create the holes that give Swiss cheese its unique appearance. The specific type of bacteria and the precise temperature at which the cheese wheels are stored contribute to the formation of the holes.
The process of creating Swiss cheese with holes has been a tradition in Switzerland for centuries. While the exact mechanism behind the hole formation has been debated, the unique combination of ingredients, bacteria, and aging processes contribute to the distinctive flavour and appearance of Swiss cheese.
It is important to note that not all Swiss cheeses have holes. The presence of holes is dependent on the specific cheese variety, such as Emmental and Appenzell, and the methods used during the cheese-making process. Modern milking methods have reduced the likelihood of hay falling into the milk containers, resulting in fewer holes in Swiss cheeses over the last 15 years.
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Another theory suggests that the holes are caused by flecks of hay falling into the buckets of milk
Another theory suggests that the holes in Swiss cheese are caused by flecks of hay falling into the buckets of milk. Agroscope, a Swiss agricultural institute, believes that tiny specks of hay are responsible for the holes. When cheese is made in barns using buckets, there is a likelihood of hay particulates making it into the buckets of collected milk, which then cause holes to form in the cheese as it ages. This process affects only some Swiss cheeses, such as Emmental and Appenzell. The findings of this theory also explain why fewer holes have been appearing in Swiss cheeses over the last 15 years, since more modern milking methods have made it less likely for hay to fall into containers.
This theory contradicts the one developed by William Mansfield Clark, a Department of Agriculture chemist, in 1912. Clark's theory suggests that the holes in Swiss cheese are caused by bacteria that form during the aging process. This specific type of bacteria is unique to Swiss cheeses due to the type of starter used and the precise temperature the cheese wheels are stored at during the aging process. However, Agroscope's theory provides a more recent and potentially more accurate explanation for the formation of holes in Swiss cheese.
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Modern milking methods have made it less likely for hay to fall into containers, which explains why fewer holes have been appearing in Swiss cheeses
Swiss cheese is known for its distinctive holes, which are called 'eyes'. For a long time, it was thought that the holes were caused by bacteria that formed during the aging process. However, it is now believed that the holes are caused by flecks of hay falling into the buckets of milk used to make the cheese. Modern milking methods have made it less likely for hay to fall into these containers, which explains why fewer holes have been appearing in Swiss cheeses.
The theory that the holes are caused by hay was developed by Agroscope, a Swiss government agricultural institute. They found that "microscopically small hay particles" would fall into buckets of milk, and develop into bigger holes as the cheese matures. This process only affects some Swiss cheeses, such as Emmental and Appenzell.
The previous theory, developed by a Department of Agriculture chemist in 1912, suggested that the holes were caused by a specific type of bacteria unique to Swiss cheeses due to the type of starter used and the precise temperature the cheese wheels are stored at during the aging process.
However, the new theory from Agroscope explains why there have been fewer holes in Swiss cheeses in recent years. With more modern milking methods, it is less likely for hay to fall into the milk buckets, resulting in fewer holes in the final product.
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Frequently asked questions
It was previously thought that the holes in Swiss cheese were caused by bacteria that formed during the aging process. However, it is now believed that the holes are caused by flecks of hay that fall into the buckets of milk used to make the cheese.
The specific type of bacteria that was thought to cause the holes was unique to Swiss cheeses due to the type of starter used and the precise temperature the cheese wheels are stored at during the aging process.
Swiss cheeses such as Emmental and Appenzell have holes, which are known as "eyes".
