Patrick Oconnell
Swiss cheese, or Emmentaler, is known for its distinctive holes, which are caused by carbon dioxide bubbles released by bacteria during the cheese-making process. These holes, known as eyes in the cheese industry, vary in size and distribution due to factors such as temperature, humidity, and fermentation times. The presence of these holes contributes to the cheese's nutty taste and light, airy texture, making it a popular choice for sandwiches, grilled dishes, and pairings with wines like Sauvignon Blanc or Merlot. While the specific bacterial strain responsible for hole formation was once debated, it is now identified as Propionibacterium freudenrichii subspecies shermanii, which converts lactic acid into carbon dioxide at warm temperatures, creating the iconic holes in Swiss cheese.
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What You'll Learn
- The holes in Swiss cheese, called eyes, are caused by bacteria
- The size of the holes varies depending on the type of Swiss cheese
- Modern methods of milk extraction have reduced the number of holes in Swiss cheese
- The US Department of Agriculture has set standards for the size of holes in Swiss cheese
- The flavour and size of the holes in Swiss cheese are related
The holes in Swiss cheese, called eyes, are caused by bacteria
Swiss cheese, or Emmentaler, is known for its distinctive holes, which are called "eyes" in the cheese industry. These holes are caused by bacteria, specifically a strain known as Propionibacterium, which creates carbon dioxide gas that gets trapped in the cheese, forming the eyes.
The process by which these holes form is quite fascinating. It begins with the addition of a starter culture of bacteria, Propionibacter shermani, to the milk at the start of cheesemaking. This bacteria consumes lactic acid, a byproduct of other bacteria feeding on milk sugars, and releases carbon dioxide gas. These gas bubbles become trapped in the cheese, slowly forming the eyes characteristic of Swiss cheese. Cheesemakers can control the size of the eyes by adjusting the temperature, humidity, acidity of the milk, and fermentation or aging time.
The size and distribution of the holes can vary depending on the specific variety of Swiss cheese. For example, Jarlsberg is known for its medium-sized holes and slightly sweet, nutty flavor, while Appenzeller has larger holes and a more pronounced flavor. The size of the eyes can range from the size of a dime to the size of a quarter, and they can even be large enough to clog modern deli slicers, as was the case with some Swiss cheese in the United States in the early 2000s.
The presence of these holes is not a defect but rather a desired characteristic of Swiss cheese. In fact, Swiss cheese without holes is known as "blind." The holes contribute to the cheese's texture and slightly nutty taste, creating a unique flavor and mouthfeel that has made Swiss cheese one of the most recognized styles of cheese worldwide.
While the role of bacteria in hole formation is well-established, the origin of this bacteria in Swiss cheese is still a bit of a mystery. One theory suggests that the bacteria naturally find their way into raw milk when cows graze on hay, grasses, and soil. Another theory posits that the bacteria were activated by high temperatures during the aging process, historically when cheese made in the summer was aged near a hearth in the winter on the Swiss Alps.
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The size of the holes varies depending on the type of Swiss cheese
Swiss cheese is not a specific type of cheese, but a style of cheese that is loosely based on Emmental, which is not always made in Switzerland. The holes in Swiss cheese, also known as "eyes", are caused by a bacterial strain called Propionibacterium, which consumes lactic acid and releases carbon dioxide. The size of these holes varies depending on the type of Swiss cheese.
For example, Jarlsberg is known for its medium-sized holes and slightly sweet, nutty flavour, while Appenzeller has larger holes and a more pronounced flavour. Emmentaler, the proper name for Swiss cheese, is distinguished by extra-large holes and a unique flavour. The size of the holes in Emmentaler can vary from the size of a dime to the size of a quarter. Interestingly, the flavour and the size of the eyes are related, with larger holes indicating a more intense and developed flavour. This may explain why American-produced Swiss cheese, with its smaller air pockets, has a milder and creamier flavour.
The size and distribution of the holes in Swiss cheese are influenced by various factors during the cheese-making process, such as temperature, humidity, and fermentation times. In the United States, the allowable size of holes in Grade-A Swiss cheese has been minimised to prevent clogging in modern deli slicers. As a result, the holes in Emmentaler have shrunk over the past decade and are now required to be between 3/16 and 13/8 of an inch in diameter to receive a Grade-A rating.
The reduction in hole size in Swiss cheese can also be attributed to modern milk extraction methods, which remove bacteria from the milk before cheese production, resulting in fewer holes in the final product.
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Modern methods of milk extraction have reduced the number of holes in Swiss cheese
Swiss cheese, or Emmentaler, is known for its distinctive holes, which are caused by carbon dioxide bubbles released by bacteria during the cheese-making process. These holes, known as "eyes" in the cheese industry, contribute to the cheese's texture and slightly nutty taste.
While Swiss cheese has always been known for its holes, you may have noticed that the size of these holes has decreased over the years. This change is partly due to modern milk extraction methods. Milk for cheese-making is now usually extracted using modern techniques, reducing the presence of bacteria in the milk. As the holes in Swiss cheese are formed by bacteria, a reduction in bacterial content leads to smaller holes.
In addition to modern milk extraction methods, the decrease in hole size can also be attributed to regulatory changes. In 2001, the U.S. Department of Agriculture revised its rules for Grade-A Swiss cheese, minimizing the allowable size of holes to prevent clogging in modern deli slicers. To achieve the Grade-A rating, the holes must be between 3/16 and 13/8 inches in diameter.
The traditional method of making Swiss cheese involves the use of raw milk, which naturally contains bacteria like Propionibacterium freudenrichii subspecies shermanii, or simply Propionibacter shermani. This specific bacterium converts lactic acid into carbon dioxide at warm temperatures, creating the holes that Swiss cheese is famous for.
Cheesemakers have a degree of control over the size of the holes in Swiss cheese. By adjusting factors such as temperature, humidity, fermentation times, milk acidity, and aging time, they can influence the size and distribution of the holes.
In conclusion, while Swiss cheese has historically been recognized for its holes, modern milk extraction techniques and regulatory standards have contributed to a reduction in the size and prevalence of these holes.
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The US Department of Agriculture has set standards for the size of holes in Swiss cheese
The US Department of Agriculture (USDA) has set standards for the size of holes in Swiss cheese, also known as “eyes” in the cheese industry. In 2001, the USDA revised its rules on Swiss cheese, which included minimizing the allowable size of holes in Grade-A Swiss cheese. The new minimum size of a hole was set at 3/8ths of an inch in diameter, or about the size of a dime. This change was made to prevent the cheese from clogging up modern deli slicers.
The standards set by the USDA for Swiss cheese, also known as Emmentaler cheese, include not only the size of the holes but also other physical and chemical properties. For example, Swiss cheese must be prepared from milk and have holes developed throughout due to microbiological activity. It should also have a moisture content of no more than 41% and a milkfat content of no less than 43% in its solids. Additionally, Swiss cheese must be at least 60 days old and conform to specific regulations set by the Food and Drug Administration.
The flavor of Swiss cheese is also regulated by the USDA. It should have a pleasing and desirable characteristic Swiss cheese flavor consistent with its age and free from undesirable flavors. The cheese may possess specific flavors to a slight or definite degree, such as acid, bitter, feed, flat, and utensil. The body of the cheese should be uniform, firm, and smooth, and it may possess a slight weak body.
The rind of Swiss cheese is also subject to standards set by the USDA. It should be sound, firm, and smooth, providing good protection to the cheese. The surface of the cheese may exhibit mold to a very slight degree, but there should be no indication that the mold has penetrated its interior. These standards ensure that Swiss cheese meets specific quality and safety requirements.
While some have criticized the USDA's involvement in regulating the size of holes in Swiss cheese, the department spends $40 million annually setting prices for milk and standards for cheese. The industry drives these regulatory changes, and cheesemakers have requested smaller holes in Swiss cheese. The change in hole size also allows consumers to have access to cheeses with both large and small eyes, providing a variety of options to suit different preferences.
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The flavour and size of the holes in Swiss cheese are related
Swiss cheese, also known as Emmentaler, is known for its distinctive holes, which are called "eyes" in the cheese industry. These holes are formed by carbon dioxide bubbles that occur during the cheese-making process. The size and distribution of these holes can vary due to factors such as temperature, humidity, and fermentation times.
Interestingly, the flavour and size of the holes in Swiss cheese are indeed related. The larger holes in the cheese correspond to a more intense and developed flavour. This is because cheese that has been aged for longer contains more flavour-enhancing bacteria. As a result, Swiss cheese with smaller holes tends to have a milder and creamier flavour, while European versions with larger holes are often richer and nuttier in taste.
The presence of holes in Swiss cheese is due to a specific bacterial strain called Propionibacterium or Propionibacter shermani. These bacteria convert the lactic acid in the cheese into carbon dioxide gas, creating the bubbles that form the holes. The size of the holes can be influenced by cheesemakers who adjust factors such as temperature, milk acidity, and aging time.
The flavour and size of the holes in Swiss cheese are also influenced by the type of milk used and the bacterial cultures added. For example, Baby Swiss and Jarlsburg, which are types of Emmentaler, have different amounts of moisture, fat, and bacterial cultures, resulting in variations in hole size and flavour. Additionally, the pasteurization process can impact the formation of holes, as the bacteria responsible for hole formation may be killed, requiring cheesemakers to add them back in.
While Swiss cheese is known for its holes, not all varieties have them. Traditional Swiss cheeses like Emmental and Gruyère do not have the signature holes, and some Swiss cheeses without holes are known as "blind." The presence or absence of holes does not affect the flavour, as even "blind" Swiss cheese will still taste like Swiss cheese.
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Frequently asked questions
Swiss cheese gets its holes, or "eyes", from carbon dioxide bubbles that form in the cheese during the cheese-making process. These bubbles are created by a bacterial strain called Propionibacterium, which converts lactic acid into carbon dioxide.
The size and distribution of the holes in Swiss cheese can be influenced by various factors during the cheese-making process, such as temperature, humidity, and fermentation times. Cheesemakers can control the size of the holes by adjusting these factors.
The holes in Swiss cheese contribute to its unique texture and flavour. The holes create a light and airy feel, and the flavour varies depending on the size of the holes, with larger holes resulting in a more intense and developed taste.
No, not all Swiss cheeses have holes. While Swiss cheese is often associated with holes, some varieties, such as Gruyère and Baby Swiss, do not have them. Swiss cheese without holes is known as "blind".
In 2001, the U.S. Department of Agriculture revised its rules on Swiss cheese, minimising the allowable size of holes in Grade-A Swiss cheese to prevent clogging in modern deli slicers. As a result, the holes in Swiss cheese produced in the U.S. have become smaller over time.
