Patrick Oconnell
Swiss cheese without holes, also known as eyes, is called blind. The eyes in Swiss cheese are formed by the release of carbon dioxide by propionibacteria during the late stage of cheese production. In 1917, William Clark published a theory that the holes in Swiss cheese were caused by carbon dioxide released by bacteria present in the milk. This idea was accepted as fact for almost 100 years until a 2015 study by Agroscope, a Swiss agricultural institute, posited that the eyes are actually caused by tiny bits of hay present in the milk. The presence of eyes in Swiss cheese was historically seen as a sign of imperfection, and cheese makers tried to prevent their formation. However, in modern times, the holes have become an identifier of the cheese.
| Characteristics | Values |
|---|---|
| Swiss cheese without holes | Blind |
| Swiss cheese with holes | Not blind |
| Holes in Swiss cheese called | Eyes |
| Reason for holes in Swiss cheese | Bits of hay in the milk |
| Carbon dioxide released by bacteria | |
| Dirty buckets during milk collection | |
| Particulate matter | |
| Modern sanitation | |
| Milk no longer exposed to elements | |
| Use of modern milking machines |
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What You'll Learn
- The absence of holes or ''eyes' in Swiss cheese is what makes it 'blind'
- Modern sanitation methods have reduced the size of holes in Swiss cheese
- The mystery of Swiss cheese holes was solved in 2015
- Bits of hay in milk containers create holes in Swiss cheese
- The more bits of hay, the more holes in Swiss cheese
The absence of holes or ''eyes' in Swiss cheese is what makes it 'blind'
Swiss cheese, or a variety of cheese that resembles Emmental, is characterised by the presence of holes called "eyes". When Swiss cheese doesn't have these holes, it is known as "blind". The eyes in Swiss cheese are formed by the release of carbon dioxide by propionibacteria during the late stage of cheese production. The propionibacteria consume the lactic acid excreted by other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that develop into eyes. The larger the eyes in Swiss cheese, the stronger its flavour.
The absence of holes or eyes in Swiss cheese, or the state of being "blind", is caused by a variety of factors. One factor is the modernisation of dairy equipment and processes. In the 1990s, many dairies replaced traditional hand-and-bucket setups with state-of-the-art automatic milking parlours, which admit less hay dust. Modern, high-tech milking methods are generally more sanitary, reducing the presence of particles that contribute to the formation of holes.
Another factor is the milk source and the conditions under which it is collected. Swiss cheese made in barns using open buckets is more likely to have hay particles in the milk, creating weaknesses in the structure of the curd and allowing gas to form holes. The cleanliness of the buckets used to collect milk can also play a role, as dirt and microscopic particles of dust from hay can interact with the milk, rennet, and bacteria to create holes.
Additionally, the type of bacteria and their activity can influence the formation of eyes. Swiss cheese is typically made with three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermanii). However, if there is bacterial underperformance or the conditions are not optimal, it can affect the development of holes.
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Modern sanitation methods have reduced the size of holes in Swiss cheese
Swiss cheese is characterised by the presence of holes, which are called "eyes". When Swiss cheese doesn't have these holes, it is known as "blind". The eyes in Swiss cheese are formed by the release of carbon dioxide by propionibacteria during the late stage of cheese production. The propionibacteria consume the lactic acid excreted by other bacteria and release carbon dioxide gas, which slowly forms the bubbles that develop into eyes. The larger the eyes in Swiss cheese, the stronger its flavour.
Historically, the presence of eyes in Swiss cheese was seen as a sign of imperfection, and cheesemakers tried to avoid their formation. However, in modern times, the holes have become an identifier of the cheese. In fact, the eyes are so essential to Swiss cheese that when they're missing, cheesemakers consider the batch blind.
The holes in Swiss cheese have become smaller and sometimes non-existent in recent years due to modern sanitation methods. In 2015, Swiss researchers proposed a hypothesis that particulate matter may play a role in the development of the holes. Modern, high-tech milking methods have improved sanitation, eliminating debris such as hay dust in the milk and thereby reducing the size of the holes in Swiss cheese.
Before the implementation of modern sanitation methods, milk was collected in open buckets, allowing hay particles to contaminate the milk. These hay particles created weaknesses in the structure of the curd, allowing gas to form and create holes. With the introduction of state-of-the-art automatic-milking parlours, the incidence of hay dust in the milk has decreased, resulting in a reduction in the size of holes or even leading to blind cheese.
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The mystery of Swiss cheese holes was solved in 2015
Swiss cheese, or any variety of cheese that resembles Emmental, is characterised by the presence of holes known as "eyes". When Swiss cheese doesn't have these holes, it is known as "blind". In 1917, William Clark published a detailed explanation of how Swiss cheese holes were caused by carbon dioxide released by bacteria present in the milk. Clark's theory was widely accepted for almost a century. However, in 2015, a study by Agroscope, a Swiss agricultural institute, refuted this long-held belief.
Agroscope researchers attributed the formation of eyes in Swiss cheese to tiny bits of hay present in the milk. They suggested that these hay particles create weaknesses in the structure of the curd, allowing gas to form and create the holes. This theory provided a plausible explanation for the decreasing size of holes in Swiss cheese in recent years. The modernisation of dairy processes, including the replacement of traditional hand-and-bucket setups with automated milking parlours, reduced the presence of hay dust in the milk, resulting in smaller or non-existent holes.
The 2015 study by Agroscope not only challenged the century-old theory but also offered insights into the role of particulate matter in the development of holes. This discovery was a significant step in solving the mystery of Swiss cheese holes. However, it is worth noting that other factors, such as bacterial activity and fermentation periods, also influence the size and presence of eyes in Swiss cheese.
The presence of eyes in Swiss cheese has evolved from being considered a flaw to becoming an essential characteristic of the cheese's identity. The holes contribute to the unique flavour and texture associated with Swiss cheese. While the 2015 study provided valuable knowledge, the art and science of cheesemaking continue to evolve, and cheesemakers remain dedicated to perfecting their craft and ensuring consistent hole formation in their Swiss cheese products.
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Bits of hay in milk containers create holes in Swiss cheese
Swiss cheese, or Emmental, is famous for its holes, known as "eyes". When Swiss cheese doesn't have these holes, it is known as "blind". For almost a hundred years, it was believed that the holes in Swiss cheese were caused by carbon dioxide released by bacteria present in the milk. However, in 2015, researchers at Agroscope, a Swiss agricultural institute, put forward a new theory: that the holes are actually caused by tiny bits of hay present in the milk.
The Agroscope researchers found that the holes in Swiss cheese had become smaller or disappeared due to modernisation in dairy farming. Traditionally, cows were milked using a hand-and-bucket setup, which allowed bits of hay to fall into the milk. Modern methods, such as automatic milking parlours, admit less hay dust, resulting in fewer holes in the cheese.
The theory is that the bits of hay create weaknesses in the structure of the curd, allowing gas to form and create the holes. This is supported by the observation that when cheese is made in barns using open buckets, it is more likely to contain hay particles, which then cause the holes.
The role of bacteria in the formation of holes in Swiss cheese is also important. A special bacterial culture called Propionibacteria, or Props, is added to Swiss cheese. These bacteria are naturally found in hay, grasses, and soil, and can end up in raw milk when cows are milked. The pasteurisation process kills these bacteria, so if pasteurised milk is used, cheesemakers add Propionibacteria back in to ensure the formation of eyes.
The Propionibacteria produce carbon dioxide gas, which, combined with the warm temperature at which Swiss cheese is made, creates the holes. As the bacteria grow and emit gas, the soft and malleable cheese is forced into a circle, similar to blowing a bubble with chewing gum. When the cheese is then cooled, the hole stays in place.
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The more bits of hay, the more holes in Swiss cheese
Swiss cheese is characterised by the presence of holes, which are known as "eyes". When Swiss cheese doesn't have these holes, it is known as "blind". The eyes in Swiss cheese are formed by the release of carbon dioxide by propionibacteria during the late stage of cheese production. The propionibacteria consume the lactic acid excreted by other bacteria and release carbon dioxide gas, which forms bubbles that eventually turn into eyes.
The size of the holes in Swiss cheese depends on the level of bacterial activity, which is influenced by factors such as temperature and fermentation time. The larger the eyes in Swiss cheese, the stronger its flavour. This is because a longer fermentation period gives bacteria more time to act, 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, and some cheesemakers even try to induce the formation of eyes in their cheeses.
The number of eyes in Swiss cheese has also been linked to the presence of hay particles in the milk used for cheese production. In 2015, Agroscope, a Swiss agricultural institute, proposed that the holes in Swiss cheese were caused by tiny bits of hay present in the milk. This theory explains why the holes have become smaller or even nonexistent in recent years due to modern, sanitary milking methods that eliminate hay dust in the milk.
The traditional method of milking cows and collecting milk in open buckets allowed for the presence of hay particles, which created weaknesses in the structure of the curd, allowing gas to form and create holes. Therefore, the more bits of hay present in the milk, the more holes that will form in the Swiss cheese during the cheese-making process.
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Frequently asked questions
Swiss cheese without holes is known as "blind". The holes in Swiss cheese, also known as "eyes", are caused by bacteria and the release of carbon dioxide during the cheese-making process. Modern, high-tech milking methods have made it less common for hay dust to settle into milk containers, resulting in fewer holes in Swiss cheese.
The holes in Swiss cheese are caused by bacteria and the release of carbon dioxide during the late stages of cheese production. Specifically, propionibacteria consume the lactic acid excreted by other bacteria and release carbon dioxide gas, which forms the bubbles that develop into eyes.
The holes in Swiss cheese are called "eyes" because they resemble the shape of a human eye. The term "eyes" is also used to describe the holes in other types of cheese, such as Gouda.
No, not all Swiss cheeses have holes. Some varieties, such as Baby Swiss and Lacy Swiss, have smaller holes or no holes at all. The presence of holes in Swiss cheese is so common that it has become an identifier of the cheese, but historically, it was seen as a sign of imperfection.
Yes, other types of cheese also have holes. For example, Gouda cheese, which originated in the Netherlands, is sometimes made with cultures that produce gas and tiny eyes. France's Gruyere and Italy's Fontina are also known for their holes.
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