Kamil Perry
Swiss cheese is known for its distinctive holes, also called eyes, which contribute to the cheese's flavour and texture. The mystery of the holes in Swiss cheese has intrigued people for years, with many theories being proposed. The most widely accepted theory today is that the holes are caused by tiny bits of hay that fall into the milk buckets during the cheese-making process, creating weaknesses in the curd structure. However, other factors such as bacteria and modern milking methods also play a role in the formation and size of these holes.
| Characteristics | Values |
|---|---|
| Reason for holes in Swiss cheese | The holes in Swiss cheese, also known as "eyes", are caused by tiny bits of hay present in the milk. |
| Scientific theory | William Clark's theory that the holes were caused by carbon dioxide released by bacteria was widely accepted until a 2015 study by Agroscope, a Swiss agricultural institute, proposed that hay particles in the milk created weaknesses in the curd structure, allowing gas to form and create holes. |
| Hole size variation | The size of the holes in Swiss cheese can vary depending on factors such as aging time and the presence of different types of bacteria. |
| Hole formation | The holes in Swiss cheese are formed by air pockets created by carbon dioxide gas produced by bacteria consuming lactic acid in the cheese. |
| Hole control | Cheesemakers can control the size of the holes during the cheese-making process to ensure they meet FDA requirements. |
| Hole disappearance | The holes in Swiss cheese have become smaller or nonexistent in recent years due to modern milking methods that reduce the likelihood of hay falling into the milk. |
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What You'll Learn
The role of microbes and bacteria in the cheese-making process
Cheese is a food that contains a high number of living, metabolising microbes. The broad groups of cheese-making microbes include many varieties of bacteria, yeast, and filamentous fungi (molds). Microorganisms transform the natural sugars and proteins in milk into complex foods with interesting flavours and tastes. Microbial fermentation is an enzyme-dependent process during which protein catalysts made by microbes break down complex substances, such as proteins and sugars within milk, into simpler products that can be stored for longer.
The bacteria, molds, and yeasts in cheese can be added intentionally by the cheesemaker or they can be introduced unintentionally. When cheese is being made and aged, many ambient organisms are introduced. Microbes native to the milk will be carried over to the cheese, and microbes are introduced at every step of the cheese-making process.
Many modern cheeses are made with preselected cultures, consisting of only a few types of microbe, but many traditional cheeses are inoculated using whey or other products from previous batches, meaning they can be made with dozens of types of microbe. Lactic acid bacteria are often called "starter cultures" as they play the main role in converting the basic milk sugar, lactose, into lactic acid, a step that lowers the cheese's pH and makes it inhospitable to spoilage organisms. Streptococci can also play an important role in initial cheese ripening and are very important in yogurt-making.
Bacteria and moulds create gas when they eat, and this is what gives Swiss cheese its characteristic holes. William Clark published a detailed explanation in 1917 of how Swiss cheese holes were caused by carbon dioxide released by bacteria present in the milk. However, in 2015, a Swiss agricultural institute called Agroscope posited that the holes are actually caused by tiny bits of hay present in the milk. This theory explains why the holes have become smaller or non-existent in recent years. Modern milking methods make it less likely for hay to fall into containers.
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The impact of modern milk extraction methods
Swiss cheese, also known as Emmental cheese, is a medium-hard cheese that originated in Switzerland. It is known for its distinctive holes, known as "eyes". The presence of these holes is due to a combination of bacterial activity and the introduction of tiny hay particles during the milk extraction process.
Historically, milk for cheese-making was collected in open buckets, which allowed flecks of hay to contaminate the milk. This traditional method of milk extraction contributed to the formation of the "eyes" in Swiss cheese. However, in recent times, modern milk extraction methods have been introduced, which have significantly reduced the occurrence of holes in Swiss cheese.
The disappearance of the traditional bucket during milking is the primary reason for the reduction in hole size or the absence of holes altogether in modern Swiss cheese. Modern sanitation practices and the use of advanced equipment have eliminated the presence of hay dust and other debris in the milk. This change in the milk extraction process has inadvertently led to a decrease in the size and frequency of holes in Swiss cheese.
While the reduction in hole size or the absence of holes may be seen as an improvement in terms of aesthetics or consistency, it also affects the flavor profile of Swiss cheese. The holes contribute to the nutty and sweet flavor characteristic of Swiss cheese, achieved through the release of acetate and propionic acid by propionibacteria. Therefore, the decrease in hole size or their absence can lead to a milder or altered flavor in the cheese.
In conclusion, the adoption of modern milk extraction methods has had a significant impact on the appearance and flavor of Swiss cheese. The reduction or absence of holes, known as "eyes," has transformed the traditional characteristics of this cheese variety, both visually and palatably.
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The influence of hay particles on the size of holes
The presence of holes in Swiss cheese, also known as "eyes", has long been attributed to bacteria releasing carbon dioxide during the cheese-making process. However, this theory has been challenged by recent findings.
In 2015, scientists from Agroscope, a Swiss agricultural institute, proposed a new explanation for the formation of these eyes. They attributed the phenomenon to the presence of hay particles in the milk used for cheesemaking. According to their research, when cheese is produced in barns using open buckets, it is common for hay particles to contaminate the milk. These particles create weaknesses in the structure of the curd, allowing gas to form and expand, resulting in the characteristic eyes in Swiss cheese.
The size of the holes in Swiss cheese is influenced by several factors, including the amount and size of the hay particles that find their way into the milk. Additionally, the conditions during the cheese-making process, such as temperature and humidity, can also affect the size of the holes.
The traditional method of cheese production, which involved using open buckets, contributed to the presence of hay particles in the milk. However, with modern processing techniques and the introduction of sealed milking machines, the incidence of hay particles in milk has significantly reduced. This change in the cheese-making process has led to a notable decrease in the size of holes in Swiss cheese and even their absence in some cases.
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The absence of holes in some Swiss cheese varieties
Swiss cheese, also known as Emmental or Emmentaler, is known for its distinctive holes, also called "eyes". However, not all Swiss cheese varieties have holes, and those without holes are known as "blind". The absence of holes in some Swiss cheese varieties can be attributed to various factors, including modern milk extraction methods and the absence of hay particles in the milk.
Historically, Swiss cheese was made in barns using open buckets, where it was common for hay particles to contaminate the milk. These hay particles created weaknesses in the structure of the curd, allowing gas to form and create holes during the aging process. However, with the introduction of modern milking methods, it has become less likely for hay to contaminate the milk, resulting in fewer holes or even the absence of holes in some Swiss cheese varieties.
The formation of holes in Swiss cheese was a mystery for many years, and various theories were proposed. One popular theory, suggested by William Mansfield Clark in 1912, attributed the holes to carbon dioxide released by bacteria present in the milk. This theory was widely accepted for almost a century until it was challenged by a 2015 study by Agroscope, a Swiss agricultural institute. Agroscope researchers proposed that the holes were actually caused by tiny bits of hay present in the milk, which created weaknesses in the curd structure, allowing gas to form and expand during the aging process.
In summary, the absence of holes in some Swiss cheese varieties can be attributed to a combination of factors, including modern milk extraction methods, the absence of hay particles, and the specific bacteria cultures and conditions present during cheese-making. These factors influence the structure of the curd and the formation and size of the holes, resulting in Swiss cheese varieties that are "blind" or have less prominent holes.
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The effect of ageing on the size and flavour of holes
The size of the holes, or "eyes", in Swiss cheese is influenced by the presence of flecks of hay in the milk, a consequence of the traditional method of milk extraction using open buckets. Modern methods, which involve pumping milk directly from the udders, have resulted in fewer and smaller holes in Swiss cheese. The holes are formed by carbon dioxide gas released by bacteria during the ageing process, which creates air pockets in the cheese. These holes grow larger as the cheese ages, indicating a longer fermentation period and contributing to a stronger flavour.
The ageing process of Swiss cheese, which typically ranges from a few months to a couple of years, plays a crucial role in developing its distinct flavour, texture, and appearance. During ageing, the cheese forms carbon dioxide gas bubbles, resulting in the characteristic holes. The longer ageing period leads to a deeper yellow colour and a harder, drier, and crumbly texture.
The type of bacteria used in the starter culture also affects the size and flavour of the holes. Swiss cheese starter cultures include Propionibacter shermani, which produces carbon dioxide gas bubbles during ageing, contributing to the formation of holes. Additionally, the presence of propionibacteria, which consume lactic acid, gives Swiss cheese its nutty and sweet flavour.
The length of the ageing process depends on the specific type of Swiss cheese and the desired flavour and texture. For example, Baby Swiss cheese is aged for several months, while standard Swiss cheese is typically aged for four months or slightly longer. Longer-aged varieties, such as Hook's Swiss cheese, are aged for up to three years, resulting in a stronger, more pronounced flavour and a firmer texture.
In summary, the effect of ageing on the size and flavour of holes in Swiss cheese is significant. The ageing process allows the holes to grow larger, indicating longer fermentation and contributing to a stronger flavour. Additionally, the ageing period influences the colour and texture of the cheese, resulting in a deeper yellow colour and a harder texture. The specific type of cheese and the desired flavour profile determine the length of the ageing process.
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Frequently asked questions
Swiss cheese is not holy, but holey.
The holes in Swiss cheese, also known as "eyes", are caused by tiny bits of hay present in the milk.
Bacteria cultures play a significant role in cheese-making. These bacteria consume lactic acid in the cheese and produce carbon dioxide gas, forming air pockets within the cheese.
The size of the holes in Swiss cheese varies depending on the variety. For example, Jarlsberg is known for its medium-sized holes, while Appenzeller offers larger holes.
The disappearance of the traditional bucket used during milking has led to fewer holes in Swiss cheese. Modern milking methods make it less likely for hay to fall into the milk, resulting in smaller or nonexistent holes.
