Kamil Perry
Swiss cheese, also known as Emmental, is famous for its holes, which are caused by bacteria forming air pockets within the cheese. However, the holes in Swiss cheese are getting smaller and smaller, and sometimes they are even nonexistent. This is due to modern milking practices, which have made the milk-collecting process cleaner, resulting in fewer hay particles getting into the milk. This change in the cheese-making process has led to a decrease in the size of the holes in Swiss cheese. Some manufacturers have attempted to counteract this by adding hay dust to the milk, but this practice is prohibited in Switzerland under the rules of the protected designation of origin. Despite the shrinking holes, Swiss cheese remains a beloved culinary staple known for its distinctive flavor and texture.
| Characteristics | Values |
|---|---|
| Reason for holes | Bacteria cultures consume lactic acid in the cheese and produce carbon dioxide gas, which forms air pockets within the cheese |
| Bacteria type | Propionibacterium |
| Reason for disappearing holes | Modern milking machines draw milk cleanly from the udder, so fewer hay particles get into the milk |
| Solution | Emmentaler Switzerland organisation wants to add hay flower powder to create larger holes |
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What You'll Learn
Modern milking machines reduce hay particles in milk
Swiss cheese, or Emmental, is known for its distinctive holes, which are caused by bacteria forming in the milk and producing gases. These gases get trapped in the cheese, creating bubbles that we call "holes". However, in recent years, these holes have been shrinking and sometimes even disappearing. This is due to the use of modern milking machines, which draw milk so cleanly from the udder that fewer hay particles get into the milk.
The process of cheese-making has evolved from using traditional buckets to modern milking machines. In the past, when cheese was made in barns using open buckets, it was common for hay particles to find their way into the collected milk. These hay particles, also known as hay dust, created weaknesses in the curd structure, allowing gases to form and resulting in the characteristic holes.
Today, modern milking machines have significantly reduced the presence of hay particles in milk. These machines efficiently extract milk from the udder, minimizing the amount of hay that comes into contact with the milk. As a result, the bacteria responsible for gas production have less substrate to work on, leading to smaller holes in the cheese.
The impact of modern milking machines on hay particle reduction in milk is not just a matter of aesthetics but also a quality concern. Smaller holes in Swiss cheese increase the likelihood of gaps and cracks forming. This can affect the texture and mouthfeel of the cheese, which is an essential aspect of its appeal.
To address the issue of shrinking holes, some manufacturers have considered adding hay flower powder to the milk. This practice is already seen in French and German Emmental cheeses, resulting in larger holes. However, in Switzerland, the use of such additives is prohibited under the rules of the protected designation of origin. The Emmentaler Switzerland organisation has submitted an application to change this specification, but it has been rejected to prevent the industrialisation of Emmental cheese.
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Pasteurization kills bacteria that form holes
The holes in Swiss cheese, also known as "eyes", are caused by bacteria called Propionibacterium or "Props". These bacteria are found in hay, grasses, and soil, and they can make their way into raw milk when cows are milked. The pasteurization process, however, kills these bacteria, including Props, in the milk. This results in the absence of holes in Swiss cheese made with pasteurized milk.
Cheesemakers have found a way to address this issue by adding Props back into the pasteurized milk before making Swiss cheese. This ensures that the eyes will form during the cheese-making process. The added bacteria also contribute to the characteristic nutty flavor of Swiss cheese.
The size of the eyes in Swiss cheese can vary depending on various factors. For example, Baby Swiss, a type of Emmental cheese, has smaller holes because it is not aged for very long. Traditional Swiss cheese, on the other hand, is aged for a minimum of 60 days, resulting in larger holes.
The disappearance of holes in Swiss cheese has been a concern for cheese lovers and manufacturers alike. It has been attributed to the increasing use of modern milking machines that draw milk from the udder too cleanly, reducing the amount of hay particles that come into contact with the milk. This has led to a decrease in the size of holes and an increase in the formation of cracks and gaps in the cheese.
To counteract this issue, organizations like "Emmentaler Switzerland" have proposed adding hay flower powder to the milk to create larger holes. However, this proposal has faced rejection due to concerns about the industrialization of Emmental cheese. The mystery of disappearing holes in Swiss cheese highlights the intricate balance between tradition, taste, and innovation in the cheese-making industry.
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Bacteria convert milk into carbon dioxide at 70°F
The holes in Swiss cheese, or Emmental cheese, are a result of bacteria forming and producing gases. This occurs when bacteria convert lactic acid into carbon dioxide, creating bubbles that get trapped in the cheese. These bubbles eventually form the holes that give Swiss cheese its distinctive appearance and texture.
Over time, the holes in Swiss cheese have been shrinking. This is due to the increased use of modern milking machines, which extract milk from the udder more cleanly, resulting in fewer hay particles in the milk. Traditionally, hay dust would enter the milk during manual milking, providing a substrate for bacteria to form and produce gases.
To address the shrinking holes, some manufacturers have proposed adding hay flower powder to the milk to increase the size of the holes. However, this practice is prohibited in Switzerland for Emmental cheese due to rules regarding the protected designation of origin.
While the disappearance of holes in Swiss cheese is a recent concern, the process of cheese-making and the role of bacteria in forming holes have been known for centuries. The transformation of lactic acid into carbon dioxide by bacteria is a crucial step in the fermentation process, which has been used in various cultures for food preservation and the development of dairy products like cheese and yogurt.
The specific temperature at which milk is fermented also plays a role in the process. Higher temperatures, such as 18°C, result in faster fermentation and higher acidity levels, while lower temperatures, like 7.5°C, lead to slower fermentation and lower acidity. At 70°F (21.1°C), the fermentation process would be relatively rapid, promoting the conversion of lactic acid into carbon dioxide by bacteria.
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Bacteria produce carbon dioxide gas, forming air pockets
Swiss cheese is famous for its holes, which are called "eyes" in the cheese-making industry. These holes are caused by bacteria cultures that play a significant role in cheese-making. Specifically, a strain of bacteria called Propionibacterium (or Propionibacteria) consumes lactic acid in the cheese and produces carbon dioxide gas as a result. This gas forms air pockets within the cheese, creating the iconic holes in Swiss cheese.
The size of the holes in Swiss cheese can vary depending on various factors. For example, the type of bacteria and the conditions during cheese-making can influence hole size. Additionally, the aging process can also affect hole size, with longer-aged cheeses tending to have larger holes.
Historically, the holes in Swiss cheese were due to the presence of hay dust in the milk used for cheese-making. In the past, when cheese was made in barns using open buckets, it was common for hay particles to contaminate the milk. These hay particles created weaknesses in the structure of the curd, allowing gas to form and resulting in the characteristic holes.
However, with modern milking practices, the use of machines has reduced the amount of hay dust in the milk, leading to smaller holes in Swiss cheese. This change in hole size has been a concern for cheese manufacturers, as smaller holes can increase the likelihood of cracks and gaps in the cheese.
To address this issue, some manufacturers have considered adding hay flower powder to the milk to increase hole size. However, this practice is prohibited in Switzerland for cheeses with a protected designation of origin, such as Emmental. Despite these challenges, cheese manufacturers like Brewster Cheese have developed methods to control hole size while maintaining the delicious flavor and texture of Swiss cheese.
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Hay flower powder creates larger holes
The holes in Swiss cheese, also known as "eyes", are caused by the presence of hay particles in the milk, which create a weakness in the structure of the curd, allowing gas to form and create holes. The specific bacterial culture, Propionibacterium, found in hay, grasses, and soil, is responsible for transforming lactic acid into carbon dioxide gas, which gets trapped in the cheese, forming the iconic holes.
Over time, the holes in Swiss cheese have been shrinking due to the increasing use of modern milking machines, which extract milk from the udder more cleanly, resulting in fewer hay particles in the milk. This has led to a quality issue, as smaller holes in the cheese increase the likelihood of cracks and gaps forming.
To address this issue, some cheese manufacturers have started adding hay dust or hay flower powder to the milk to increase the size of the holes. German or French Emmental cheeses, for example, have larger holes due to the addition of hay flower powder. However, in Switzerland, the use of such additives in Emmental cheese is prohibited under the rules of the protected designation of origin.
The Emmentaler Switzerland organisation has submitted an application to change the specifications for Emmental cheese, seeking permission to use hay flower powder to create larger holes. Their application was rejected by the Federal Office for Agriculture, citing concerns about the industrialisation of Emmental cheese.
While the use of hay flower powder to create larger holes in Swiss cheese is currently prohibited in Switzerland, it highlights the ongoing efforts of cheese manufacturers to preserve the traditional characteristics of Swiss cheese, including its distinctive holes.
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Frequently asked questions
The holes in Swiss cheese, or "eyes" as they are called in the cheese industry, are formed by bacteria that get into the cheese mixture and produce carbon dioxide gas. In the past, hay dust would get into the milk during manual milking, and the bacteria would feed on this, producing gas that would get trapped in the cheese and form holes. Today, modern milking machines have reduced the amount of hay dust that gets into the milk, resulting in smaller holes.
The holes in Swiss cheese are important because they contribute to the distinctive flavor and texture of the cheese. The holes add a slightly nutty taste and a light, airy feel to the cheese.
The holes in Swiss cheese are caused by a specific bacterial strain known as Propionibacterium or Props for short. This bacterium consumes lactic acid and transforms it into carbon dioxide gas, which gets trapped in the cheese, forming bubbles or holes.
Yes, there are different varieties of Swiss cheese with varying hole sizes. For example, Jarlsberg is known for its medium-sized holes, while Appenzeller offers a more pronounced flavor and larger holes. Baby Swiss, a type of Emmental, also has smaller holes as it is not aged for very long.
Yes, the "Emmentaler Switzerland" organization has proposed using hay flower powder to create larger holes in Emmental cheese. However, this proposal was rejected by the Federal Office for Agriculture in Switzerland as it would lead to the industrialization of Emmental cheese production.
