Some people might think that Swiss cheese has always been full of holes, but the truth is it never has. It took a lot of time to achieve the famous Swiss cheese look and even today, scientists are still struggling with the problem of making Swiss cheese without holes or with fewer holes. So how do holes get into Swiss cheese?
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Bacterial Sources
The holes in Swiss cheese are not only visually interesting, they are important for the taste as well. They are actually caused by carbon dioxide gas being released by bacteria. The two types of bacteria that work together to create the holes are Propionibacterium freudenreichii and Propionibacterium shermanii.
Propionibacterium freudenreichii
This bacteria eats lactic acid and over time emits carbon dioxide gas that accumulates in the cheese, releasing some of its water. The process of dehydration due to this bacteria is why some cheese firms are able to make their cheeses fat free. This bacteria is responsible for the distinct nutty flavor that is associated with Swiss cheese.
Propionibacterium shermanii
This bacteria takes longer to work, but it contributes to the formation of much larger flavoring components in the cheese. It is believed that it works on the longer chains of fat molecules and helps break them down, leading to the creation of even more carbon dioxide gas.
Cheese Making Process
The process of cheese making itself also plays a role in the formation of the carbon dioxide gas in the cheese. When the milk is cooked at high temperatures, it breaks down the larger proteins that it contains, releasing some of the gases that also lead to the creation of the holes.
Cheese Aging
As the cheese ages, it changes its texture and it can take up to 250 days for Swiss cheese to obtain its signature flavor, holes, nutty taste and dry interior. When the cheese ages, it slowly accumulates more and more carbon dioxide gas, giving it that signature holey look. Some cheesemakers use salt or enzymes to help speed up the process, but ultimately it still takes time and a lot of patience for the perfect Swiss cheese to be created!
In conclusion, while it may seem like an impossible task to make Swiss cheese without any holes, it is quite possible. The key to creating the perfect Swiss cheese lies in using the right bacteria, finding the right balance between the two types of bacteria, and going through the right process each time the cheese is made. With patience and a lot of trial and error, it is possible to make some seriously delicious Swiss cheese!