Kamil Perry
Swiss cheese is known for its distinctive holes, which are called eyes. The mystery of the holes in Swiss cheese has intrigued people for years, with many theories being proposed. The most widely accepted theory is that the holes are caused by microscopic particles of hay falling into buckets of milk during the collection process. These hay particles create weaknesses in the structure of the curd, allowing gas to form and expand, thus creating the holes as the cheese matures. The size of the holes can vary depending on factors such as the aging process and the type of bacteria present, with some varieties of Swiss cheese having larger or smaller holes than others.
| Characteristics | Values |
|---|---|
| Cause of holes | Bacteria cultures produce carbon dioxide gas, which forms air pockets within the cheese |
| Microscopic flecks of hay in the milk cause a weakness in the structure of the curd, allowing gas to form and create holes | |
| The bacterial strain Propionibacterium consumes lactic acid and transforms it into carbon dioxide | |
| Hole size | Dependent on the type of Swiss cheese, e.g. Jarlsberg has medium-sized holes, while Appenzeller has larger holes |
| Baby Swiss is not aged very long, so the holes are smaller | |
| Modern methods of milk extraction have reduced the number of holes |
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What You'll Learn
The role of microbes and bacteria in cheese-making
The role of microbes and bacteria in cheesemaking is significant, especially when it comes to creating the holes in Swiss cheese. The process of making Swiss cheese involves the presence and activity of specific bacterial strains, particularly Propionibacterium. These bacteria consume lactic acid present in the cheese and produce carbon dioxide gas as a byproduct. This gas accumulates and forms air pockets or bubbles within the cheese, resulting in the characteristic holes, also known as "eyes."
Historically, the formation of these holes was attributed to various factors, including hungry rodents and carbon dioxide released by bacteria. However, modern scientific research has provided new insights. In 2015, Agroscope, a Swiss agricultural institute, proposed that the holes are caused by tiny particles of hay or grass that fall into the milk buckets during the collection process. These microscopic hay particles create weaknesses in the structure of the curd, allowing gas to form and expand, thus creating the holes.
The size and presence of holes in Swiss cheese can vary depending on the cheesemaking process and the type of bacteria involved. For example, Baby Swiss has smaller holes due to shorter aging periods, resulting in a milder flavor. Traditional Swiss cheese, on the other hand, is aged for a minimum of 60 days, resulting in larger holes and a more pronounced flavor.
The presence of holes in Swiss cheese not only adds to its unique appearance but also contributes to its distinctive flavor and texture. The holes create an airy feel and a slightly nutty taste that is embraced by culinary enthusiasts. Cheesemakers have refined their techniques to control the size and presence of holes, ensuring that Swiss cheese continues to delight consumers with its intricate flavors and fascinating characteristics.
While the role of microbes and bacteria in Swiss cheese hole formation has been extensively studied, it's important to note that not all Swiss cheese varieties have holes. Some types, like Gruyère, may occasionally have eyes, while others, known as "blind" Swiss cheese, lack holes altogether. The presence or absence of holes in Swiss cheese adds to the diversity of this beloved culinary masterpiece.
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Modern methods of milk extraction
Milking is the act of removing milk from the mammary glands of cows, water buffalo, humans, goats, sheep, and, more rarely, camels, horses, and donkeys. The process of milking has evolved over the years, with the first ideas of fully automating the process generated in the mid-1970s. Since the introduction of commercial automatic milking systems (AM systems) in 1992, these systems have been increasingly used by dairy farmers.
Before the introduction of AM systems, milking was a manual process that required a lot of time and effort. The original milking machine was a person! Milking cows by hand has been done for thousands of years and is still practised in some places. However, it is a time-consuming process, especially when dealing with a large number of cows. Throughout the 19th century, various types of milking machines were invented and tried, but they were not widely adopted due to concerns about potential damage to cows' udders.
The first notable automated milking machine was the pulsator milking machine, invented in 1895. This machine mimicked the natural process of a calf drinking milk from the cow's udder by starting and stopping to allow the teat to fill up with milk. In 1900, milk was transported in metal cans of various sizes, typically loaded onto horse-drawn wagons or, later, automobiles. However, maintaining milk quality during transportation posed challenges due to difficulties in keeping it cool and ensuring proper can sanitation.
Over time, milking machines continued to evolve and improve. In 1921, the Surge Milker was introduced, featuring a pulsing movement similar to the calf's suckling action. This machine was designed to hang over the cow's back, making it easier to clean. Throughout the 20th century, milking machines became more efficient and affordable, leading to their widespread adoption by farmers.
Today, modern milking machines have further advanced, incorporating vacuum technology to extract milk. These machines use vacuum cups attached to the cow's teats, with an ideal vacuum range of 40 to 50 kPa. The milk is then transported through stainless steel pipes to large refrigerated vats, stored at 5°C or lower. Within 48 hours, the milk is transported to a factory for pasteurisation and homogenisation to eliminate harmful bacteria, extend shelf life, and ensure consistent texture and taste.
In conclusion, modern methods of milk extraction have revolutionised the dairy industry, transitioning from manual labour-intensive processes to automated systems that prioritise efficiency, hygiene, and milk quality. The development of AM systems and advancements in milk transportation, pasteurisation, and homogenisation have significantly enhanced the overall milk extraction process. Additionally, various techniques and standards are employed to maintain milk quality, consistency, and safety.
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The effect of hay particles on curd structure
The holey structure of Swiss cheese, or Swiss cheese without holes known as "blind", has been a topic of interest for centuries. The mystery was seemingly solved in 1917 when William Clark published his theory that the holes in Swiss cheese were caused by carbon dioxide released by bacteria present in the milk. However, in 2015, Agroscope, a Swiss agricultural institute, proposed a new theory that attributes the holes to the presence of hay particles in the milk.
When cheese is made in barns using open buckets, it is possible for hay particles to contaminate the milk. These hay particles create weaknesses in the structure of the curd, allowing gas to form and expand, resulting in the characteristic holes in Swiss cheese. The size of the holes is influenced by the presence and activity of bacteria, which produce gas as they consume the cheese curds.
The traditional method of cheese-making, including the use of open buckets, has been largely replaced by modern milking methods. This transition has resulted in a decrease in the number and size of holes in Swiss cheese. The disappearance of the traditional bucket during milking has led to fewer hay particles contaminating the milk, thereby reducing the occurrence of holes.
In conclusion, the effect of hay particles on curd structure is a key factor in understanding the holey nature of Swiss cheese. The presence of hay particles weakens the curd structure, allowing gas to form and expand, creating the distinctive holes. The transition from traditional to modern cheese-making methods has inadvertently led to a reduction in the size and frequency of holes in Swiss cheese.
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The maturation process of cheese
Initially, the curds are drained and placed in moulds or forms to begin the maturation process. At this stage, the cheese is still relatively moist, and the curds have not yet fully fused together. The cheese is then typically pressed to remove excess moisture and consolidate the curd mass. This step is crucial as it determines the final texture and openness of the cheese's body, affecting the size and distribution of air pockets, and thus influencing the potential for eye, or hole, formation.
During maturation, a variety of microorganisms, including bacteria and moulds, are actively working within the cheese. These microbes were either added intentionally during the cheesemaking process or were naturally present in the environment. They play a pivotal role in developing the cheese's flavour and texture. For instance, Propionibacterium freudenreichii, a bacterium commonly added to Swiss-style cheeses, produces carbon dioxide gas as a byproduct of its metabolism. This gas becomes trapped in bubbles within the cheese, forming the characteristic holes or "eyes."
The maturation environment is meticulously controlled to encourage the desired microbial activity and chemical changes. Factors such as temperature, humidity, and airflow are carefully monitored and adjusted to create the optimal conditions for the specific type of cheese being matured. For example, a higher temperature and humidity may be maintained to encourage the growth of specific bacteria or moulds, while a drier environment might be used to promote the formation of a rind or to slow down the maturation process.
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The different types of bacteria and their impact on hole size
The hole size in Swiss cheese, also known as "eyes", is influenced by various factors, including the type of bacteria present and the cheese-making process. The primary bacteria responsible for the formation of holes in Swiss cheese is Propionibacterium, often called "Props". This bacterial strain transforms lactic acid byproducts from other bacteria into carbon dioxide gas, which gets trapped in the cheese, forming the characteristic holes.
Different varieties of Swiss cheese, such as Emmental, Jarlsberg, and Appenzeller, exhibit variations in hole size. For instance, Jarlsberg is known for its medium-sized holes, while Appenzeller offers larger holes. These differences in hole size are attributed to variations in bacterial cultures, moisture levels, fat content, and other factors unique to each cheese variety.
The size of the eyes can range from dime-sized to quarter-sized, and they are not always identical within a single variety of Swiss cheese. Temperature, humidity, and fermentation times during the cheese-making process also play a significant role in determining the final hole size.
While the role of bacteria in hole formation is well-established, the presence of microscopic hay particles in the milk used for cheese-making has also been identified as a contributing factor. Hay particles can cause weaknesses in the curd structure, allowing gas to form and create larger holes. The traditional use of open buckets during milking made it more likely for hay particles to contaminate the milk, resulting in the characteristic holes.
In recent years, the hole size in Swiss cheese has generally decreased due to modern milking methods that minimize the presence of hay particles in the milk. Additionally, the pasteurization process kills bacteria, including Props, so cheesemakers add them back to the pasteurized milk to ensure the formation of eyes.
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Frequently asked questions
The holes in Swiss cheese, also known as "
Yes, different varieties of Swiss cheese have distinct hole sizes and flavours. 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.
The holes in Swiss cheese have become smaller or non-existent due to modern milking methods. Milk for cheese-making is now usually extracted using modern techniques, reducing the likelihood of hay particles contaminating the milk.
Yes, the holes in Swiss cheese contribute to its intricate flavours and delightful texture. The holes create a light, airy feel and a slightly nutty taste.
No, that is an old wives' tale. The holes are not made by mice or any other rodents.
