Bushra Griffith
Swiss cheese, a medium-hard cheese that originated in Switzerland, is known for its distinctive holes, which are called eyes. These holes are caused by carbon dioxide bubbles that form in the cheese during the cheese-making process. Interestingly, the size of the eyes influences the flavour of the cheese, with larger eyes resulting in a more pronounced flavour. Baby Swiss cheese, a variety of Swiss cheese that was developed in the mid-1960s in Ohio, has smaller eyes and a milder, sweeter flavour compared to regular Swiss cheese.
| Characteristics | Values |
|---|---|
| Reason for holes in Swiss cheese | Carbon dioxide bubbles formed during the cheese-making process |
| Scientific term for holes | Eyes |
| Cause of carbon dioxide bubbles | A special bacterial culture called Propionibacteria (Props) |
| Sources of Props | Hay, grasses, and soil |
| Effect of pasteurization on Props | Kills the bacteria |
| Effect of using pasteurized milk as the base | Cheesemakers add Props back in to form eyes |
| Effect of placing cheese in warm rooms | Helps Props produce carbon dioxide and maintain cheese consistency |
| Effect of larger eyes in Swiss cheese | More pronounced flavor due to longer fermentation |
| Typical annual production of Swiss cheese in the US | Approximately 330 million pounds |
| Type of milk used for Baby Swiss | Whole milk |
| Developer of Baby Swiss | Guggisberg Cheese Company |
| Baby Swiss flavor compared to regular Swiss | Sweeter and milder |
| Baby Swiss texture compared to regular Swiss | Smoother and creamier |
| Effect of freezing on Swiss cheese | May cause crumbling |
| Effect of freezing on Baby Swiss | Fares better in the freezer |
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What You'll Learn
Baby Swiss is made from whole milk
The holes in Swiss cheese, also known as "eyes", are caused by carbon dioxide bubbles during the cheese-making process. The bubbles are formed by a special bacterial culture called Propionibacteria, or Props, that is added to the cheese. These bacteria are naturally found in hay, grasses, and soil, and can make their way into raw milk when cows are milked.
Baby Swiss cheese, a variety of Swiss cheese that is smoother, creamier, and milder than regular Swiss cheese, is made from whole milk. It was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. Baby Swiss cheese typically has smaller eyes than regular Swiss cheese, as the larger the holes or "eyes" in Swiss cheese, the more pronounced its flavor.
The process of making Swiss cheese involves adding bacteria to milk, which creates chemical reactions that cause it to change into a combination of solid "curds" and liquid "whey". The whey is generally drained off, concentrated, and dried into a powder. The amount and type of bacteria used can influence the taste and texture of the final product. Additionally, other factors such as the salting method, temperature, and aging time also play a role in determining the type of cheese produced.
In the case of Swiss cheese, the blocks or wheels of cheese are placed in warm rooms after brining, which helps the Props produce carbon dioxide and maintain the desired consistency. It takes about four weeks at 70°F for the eyes to form, and the cheese is then aged for an additional two months before being sold.
The presence of holes in Swiss cheese has been a topic of interest, with a hypothesis proposed by Swiss researchers in 2015 suggesting that particulate matter may play a role in their development. The hypothesis also noted that modern sanitation practices, which eliminated debris such as hay dust in the milk, contributed to reduced hole sizes.
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Carbon dioxide bubbles form holes
Carbon dioxide bubbles are the primary cause of the holes in Baby Swiss cheese. Cheesemakers refer to these holes as "eyes". The eyes in Swiss cheese are caused by a special bacterial culture called Propionibacteria, or Props, that is added to the cheese. These bacteria are naturally found in hay, grasses, and soil, and they can make their way into raw milk when cows are milked.
The pasteurization process kills the bacteria in milk, including Props. Therefore, if pasteurized milk is used as the base for Swiss cheese, cheesemakers add some Props back in so that eyes will form. After the Swiss cheese is made and brined, the blocks or wheels are placed in warm rooms. This helps the Props produce carbon dioxide and also keeps the cheese at the right consistency.
The formation of the eyes in Swiss cheese can be explained by the fact that when a carbon dioxide bubble forms inside a warm hunk of cheese, and then that cheese is cooled to around 40°F, the hole remains in place. The cheese now has its eyes. It takes about four weeks at 70°F for the eyes to form. In total, it takes about six weeks to make Swiss cheese, and then it is aged for two additional months before it is sold.
The size of the eyes in Swiss cheese affects the flavor and texture of the cheese. In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor. 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, there has been a push to reduce the minimum eye size in Swiss cheese.
Baby Swiss cheese, a variety of Swiss cheese that originated in the United States, tends to have smaller eyes than regular Swiss cheese. It was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. Baby Swiss is made from whole milk, while Lacy Swiss, another variety, is made from low-fat milk. Baby Swiss is slightly lighter and tastes a little sweeter than regular Swiss cheese. It is also smoother, creamier, and milder than its regular counterpart.
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Bacteria in milk releases carbon dioxide
The holes in Swiss cheese, also known as "eyes", are caused by carbon dioxide bubbles that form in the cheese during the cheese-making process. The carbon dioxide is released by bacteria present in the milk, specifically a special bacterial culture called Propionibacteria, or Props, which is naturally found in hay, grasses, and soil, and makes its way into raw milk when cows are milked.
During the cheese-making process, milk is treated with bacteria, which create chemical reactions that cause it to separate into solid "curds" and liquid "whey". The whey is generally drained off, while the curds are pressed together and salted to form cheese. The type and amount of bacteria used, as well as the temperature and length of time the cheese is aged, will influence the taste and texture of the final product.
In the case of Swiss cheese, the Propionibacteria bacteria produce carbon dioxide gas as a byproduct of their metabolism. When the cheese is left to warm cure, these bacteria continue to produce carbon dioxide, forming bubbles inside the cheese. When the cheese is then cooled to around 40°F, the bubbles solidify, leaving holes in the cheese. The larger the holes or "eyes" in Swiss cheese, the more pronounced its flavor, as a longer fermentation period gives the bacteria more time to act.
Baby Swiss cheese, a variety of Swiss cheese that originated in the United States, tends to have smaller eyes than regular Swiss cheese. It is made from whole milk, resulting in a slightly lighter and sweeter flavor profile. The smaller holes in Baby Swiss contribute to its smoother, creamier, and milder characteristics compared to regular Swiss cheese.
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Larger holes mean more flavour
The holes in Swiss cheese, also known as "eyes", are caused by carbon dioxide bubbles that form in the cheese during the cheese-making process. This occurs when bacteria, specifically a special bacterial culture called Propionibacteria or Props, is added to the cheese. Props are naturally found in hay, grasses, and soil, and can make their way into raw milk when cows are milked.
The size of the holes in Swiss cheese is said to influence the flavour of the cheese, with larger holes resulting in a more pronounced flavour. This is because a longer fermentation period allows the bacteria more time to act, enhancing the flavour of the cheese. On the other hand, Baby Swiss cheese, a variation developed in the mid-1960s, tends to have smaller eyes and a milder, sweeter, and smoother flavour profile compared to regular Swiss cheese.
The presence of holes in Swiss cheese was historically seen as a sign of imperfection, and cheesemakers attempted to avoid their formation by pressing the cheese during production. However, in modern times, the holes have become an identifier of Swiss cheese, although they are less commonly found due to modern sanitation practices and milk extraction methods.
While the presence of larger holes may contribute to a more intense flavour, it also poses a challenge in the slicing process, as cheese with large holes tends to come apart in mechanical slicers. As a result, industry regulators have imposed restrictions on the minimum eye size for Swiss cheese to obtain a Grade A stamp.
In summary, the relationship between hole size and flavour in Swiss cheese highlights the intricate balance between taste and texture in cheesemaking. While larger holes may enhance flavour, they also create technical challenges, influencing industry standards and grading systems.
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Modern sanitation has reduced hole size
The holes in Swiss cheese, also known as "eyes", are formed by carbon dioxide bubbles during the cheese-making process. The size of these holes is influenced by various factors, including the presence of certain bacteria and particulate matter in the milk used for cheese-making.
Historically, Swiss cheese was made with raw milk, which naturally contained bacteria called Propionibacteria or "Props". These bacteria produced carbon dioxide, resulting in the formation of eyes in the cheese. However, with modern sanitation practices, milk is often pasteurized, which kills the bacteria and prevents the formation of eyes. As a result, cheesemakers add Props back into the pasteurized milk to ensure the development of eyes.
In addition to bacterial culture, the presence of particulate matter, such as hay dust, in the milk used for cheese-making can also impact the size of the holes. A hypothesis proposed by Swiss researchers in 2015 suggests that modern sanitation practices, which eliminate debris like hay dust in the milk, have contributed to the reduction in hole size. This hypothesis highlights the role of sanitation in reducing the occurrence of larger holes in Swiss cheese.
Baby Swiss cheese, a variety of Swiss cheese developed in the mid-1960s in Ohio, is known for having smaller eyes compared to regular Swiss cheese. It has a smoother, creamier, and milder flavour profile. The reduced hole size in Baby Swiss cheese can be attributed to modern sanitation practices, which minimize the presence of particulate matter in the milk, resulting in smaller and less pronounced eyes.
Overall, the reduction in hole size in Swiss cheese, including Baby Swiss, can be attributed to modern sanitation practices that involve pasteurizing milk and eliminating debris. These practices have inadvertently influenced the cheese-making process, resulting in smaller and less prominent holes in Swiss cheese varieties.
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Frequently asked questions
Baby Swiss cheese has holes because of carbon dioxide bubbles that form in the cheese during the cheese-making process. These bubbles are created by a special bacterial culture called Propionibacteria, or Props, that is added to the cheese.
The holes in Swiss cheese are called "eyes". When Swiss cheese doesn't have any eyes, it is referred to as "blind".
The larger the eyes in a Swiss cheese, the more pronounced its flavour. Baby Swiss cheese has smaller eyes than regular Swiss cheese, resulting in a smoother, creamier, and milder taste.
