Bushra Griffith
Swiss cheese, also known as Emmental cheese, is famous for its holes, which are called eyes in the cheese industry. The eyes are formed by bubbles of carbon dioxide gas that get trapped in the cheese as it matures. These bubbles are created by bacteria that release carbon dioxide as they digest the lactic acid produced by other bacteria in the cheese. The size and number of eyes in Swiss cheese can vary, and they are considered a unique identifier of the cheese, contributing to its airy, elastic texture and distinctive flavour.
| Characteristics | Values |
|---|---|
| Reason for holes in Swiss cheese | Carbon dioxide bubbles |
| Formation of bubbles | Caused by bacteria Propionibacterium freudenreichii (or Props) that release carbon dioxide |
| Role of bacteria | Bacteria feed on lactic acid, producing carbon dioxide |
| Size of holes | Varies from the size of a dime to a quarter |
| Hole formation | Bubbles form during the late stages of cheese production |
| Hole disappearance | Modern processing methods have reduced the presence of hay particles in milk, leading to fewer holes |
| Hole regulation | The USDA regulates the number, shape, and distribution of holes |
| Flavour | The larger the holes, the stronger the flavour |
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What You'll Learn
Bubbles are formed by carbon dioxide gas
Swiss cheese, also known as Emmental cheese, is famous for its holes, which are called "eyes" in the cheese industry. The eyes are formed by bubbles of carbon dioxide gas.
The process of making Swiss cheese involves adding a special bacterial culture called Propionibacteria (or Props) to cow's milk. These bacteria are naturally found in hay, grasses, and soil, and they can make their way into raw milk when cows are milked. During the late stages of cheese production, the Propionibacteria consume the lactic acid excreted by other bacteria and release carbon dioxide gas.
The carbon dioxide slowly forms tiny bubbles that develop into the eyes of Swiss cheese. These bubbles occur as the gas tries to escape the dense cheese. The bubbles form slowly, creating the eyes that give Swiss cheese its distinctive appearance and airy, elastic texture. The size of the eyes can vary from the size of a dime to the size of a quarter, and this affects the flavour profile of the cheese. In general, larger eyes correspond to a stronger flavour because a longer fermentation period allows for more bacterial activity, enhancing the flavour.
The presence of eyes in Swiss cheese was historically seen as a defect, and cheesemakers tried to avoid their formation. However, in modern times, the holes have become an identifier of the cheese. The unique climate, altitude, and flora of the Alps, where Swiss cheese originated, contribute to the distinct taste and texture of the cheese.
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Propionibacteria bacteria produce the gas
The unique characteristic of Swiss cheese with its bubbles or holes is due to a specific bacterial culture, Propionibacterium freudenreichii, which is intentionally added during the cheesemaking process. This bacteria plays a crucial role in developing the distinctive flavor and texture of Swiss cheese. During the curing process, these Propionibacteria bacteria produce the gas that forms the bubbles in the cheese. The bacteria ferment the lactose present in the cheese, breaking it down and producing carbon dioxide as a byproduct.
The formation of bubbles in Swiss cheese is a result of the activity of Propionibacteria bacteria and the unique process of cheesemaking. The curds are heated and then placed in a mold and pressed to form a solid mass. Initially, the cheese is smooth and free of holes. However, as the cheese ripens, the Propionibacteria bacteria begin to multiply and produce carbon dioxide gas through the fermentation of lactose and citrate. The bacteria create large quantities of gas, which gets trapped in the cheese matrix, forming the bubbles characteristic of Swiss cheese.
The size and distribution of the bubbles in Swiss cheese can vary depending on factors such as the composition of the cheese, the temperature, and the duration of ripening. The carbon dioxide gas produced by the Propionibacteria bacteria forms tiny bubbles that accumulate and coalesce, creating larger pockets of gas. Over time, these gas pockets expand and merge, resulting in the irregular holes or "eyes" that are visible in Swiss cheese. The cheese's texture also plays a role in bubble formation, as a more flexible cheese matrix can stretch and accommodate larger gas pockets.
The presence of Propionibacteria bacteria and their gas-producing capabilities contribute not only to the visual appearance of Swiss cheese but also to its flavor and texture. The carbon dioxide gas creates a slightly acidic environment, influencing the activity of other bacteria and enzymes involved in the ripening process. This, in turn, affects the development of flavor compounds, resulting in the distinctive tangy and nutty flavor of Swiss cheese. Additionally, the gas bubbles create a unique mouthfeel and contribute to the overall texture of the cheese, making it softer and more malleable compared to other varieties.
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Microbial activity influences flavour
The bubbles in Swiss cheese are a result of microbial activity, specifically the release of carbon dioxide by propionibacteria during the late stages of cheese production. This process, known as fermentation, not only creates the characteristic "eyes" or holes in the cheese but also significantly influences its flavour.
During fermentation, propionibacteria consume the lactic acid produced by other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms tiny bubbles that slowly expand and eventually burst, leaving behind the distinct holes in the cheese. The size and distribution of these holes, or "eyes," are important factors in the flavour profile of Swiss cheese.
In general, larger eyes in Swiss cheese result in a stronger flavour. This is because a longer fermentation period allows for more bacterial activity, enhancing the flavour. The increased surface area of the cheese exposed to the bacteria provides more opportunities for microbial interactions, leading to a more pronounced flavour profile. Conversely, smaller eyes or the absence of eyes, known as "blind" Swiss cheese, result in a milder taste.
The specific strains of bacteria and moulds used in cheesemaking can also influence the final flavour of Swiss cheese. For example, the presence of Streptococcus thermophilus, Lactobacillus, and Propionibacterium freudenreichii contributes to the nutty and sweet flavour notes characteristic of Swiss cheese. These bacteria work in harmony with the cheese's microbial community, each adding their unique note to the complex flavour symphony.
Additionally, the terroir, or the unique environmental factors of the region, also plays a role in shaping the flavour of Swiss cheese. The cows' diet of Alpine grass and wildflowers, the pure mountain air, and the traditional practices passed down through generations all contribute to the distinctive taste and texture of Swiss cheese. The specific combination of soil, water, climate, and tradition influences the microbial makeup of the cheese, resulting in a product that embodies the essence of its place of origin.
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Modern methods reduce bubble size
The bubbles in Swiss cheese, known as "eyes" in the cheese industry, are the result of carbon dioxide gas bubbles produced by bacteria during the fermentation process. The size of these bubbles can vary, and they can even disappear altogether.
In the United States, the size of the holes in Swiss cheese has decreased over the years. This change can be attributed to the revised standards implemented by the U.S. Department of Agriculture in 2001, which included minimizing the allowable size of holes in Grade-A Swiss cheese to prevent clogging in modern deli slicers. The new regulations stipulated that the holes should be between 3/16 and 13/8 of an inch in diameter.
Modern cheesemakers have embraced innovation by combining traditional techniques with cutting-edge technology. They utilize DNA analysis to closely monitor microbial populations and fine-tune their recipes, resulting in new varieties and improved consistency. Additionally, they experiment with different cow breeds and aging techniques to adapt to changing climate patterns and evolving consumer preferences.
While modernization has brought about advancements in cheese production, the unique characteristics of Swiss cheese are still preserved. The distinct nutty flavor and aroma of Swiss cheese are retained due to the presence of propionic acid bacteria, which are resistant to heat treatment during pasteurization. This process eliminates harmful bacteria, ensuring the safety and longevity of the cheese without compromising its signature taste and texture.
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Bubbles are called eyes in the cheese industry
Swiss cheese, also known as Emmental cheese, is famous for its holes. These holes are called "eyes" in the cheese industry. The eyes are not just for decoration but are an integral part of the cheese's texture and flavour.
Cheese manufacturers do not refer to the holes in Swiss cheese as "holes" but rather as "eyes". These eyes are specific to Swiss cheese and are caused by a special bacterial culture called Propionibacteria, or Props, that is added to the cheese. The bacteria S. thermophilus, Lactobacillus, and P. shermani are mixed with cow's milk. The resulting curds are pressed into large moulds, soaked in brine, and then stored in warm rooms to age and ripen. As the cheese matures, the Propionibacteria consume the lactic acid produced by other bacteria and release carbon dioxide gas. This gas forms tiny bubbles that slowly develop into the eyes of Swiss cheese.
The size of the eyes in Swiss cheese can vary from the size of a dime to a quarter, and this variation is regulated by the USDA. The number, shape, and distribution of eyes are all taken into account. The larger the eyes in Swiss cheese, the stronger the flavour. This is because a longer fermentation period allows for more bacterial activity, enhancing the flavour. However, cheese with large eyes tends to come apart in mechanical slicers, so there has been a push to reduce the minimum eye size to obtain a Grade-A stamp.
The presence of eyes in Swiss cheese was historically considered a defect, and cheesemakers tried to avoid their formation. However, in modern times, the holes have become an identifier of the cheese. The eyes are the fingerprints of the cheese's microbial inhabitants, each one a tiny bubble of gas trapped as the cheese matures. These bubbles give Swiss cheese its playful look and airy, elastic texture.
The mystery behind the formation of the eyes in Swiss cheese has puzzled people for centuries, with various tales invented to explain their presence. It was only with modern research that the role of microbes in the process was fully understood. The unique climate, altitude, and flora of the Alps, where Swiss cheese originated, also contribute to the distinct taste and texture of the cheese.
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Frequently asked questions
The holes in Swiss cheese, also known as "eyes", are caused by carbon dioxide gas released by bacteria. These bubbles collect and form "eyes" inside the cheese.
The bubbles are made of carbon dioxide gas, which is released by a strain of bacteria called Propionibacter shermani.
The bacteria consume lactic acid and release carbon dioxide gas. These bubbles become trapped in the rind of the cheese and slowly form holes or "eyes".
The size of the bubbles can vary depending on the variety of cheese and the cheesemaking process. Cheesemakers can control the size of the holes by adjusting the temperature, acidity, and aging time of the milk.
