Have you ever looked at a piece of Swiss cheese and wondered what those round holes are called? Most people do, so don’t feel bad if this is something you have pondered for many years. The answer may surprise you, but the holes in Swiss cheese are called eyes!
Eyes, you say? Yes, eyes. Cheese makers or producers often refer to the holes in Swiss cheese as eyes and are typically made in a uniform size to give the cheese a distinct shape. The eyes are caused by the presence of carbon dioxide which is not necessarily present in the cheese matrix.
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How Are Eyes Created in Swiss Cheese?
The Science Behind the Eyes
The eyes in Swiss cheese, called gas bubbles, are created by the release of carbon dioxide. This gas gases when various bacteria convert the lactose present in the cheese curd to lactic acid. This increased acidity leads to the release of carbon dioxide gas which then proceeds to form bubbles in the cheese curd and ultimately the eyes of the Swiss cheese.
The Role of Bacteria
In Swiss cheese, production as well as other types of cheeses, a specific type of bacteria, Propionoibacter shermanii, is used to create the holes otherwise known as the eyes. This bacteria produces carbon dioxide, which creates the gas bubbles in the cheese that expand and become the eyes of the Swiss cheese we all recognize.
Does the Size of the Eyes Matter?
When it comes to Swiss cheese, size does matter. The eye sizes are regulated by various standards set by the Swiss Cheese Union, otherwise known as the Schweizerische Käseunion. The maximum standard size for the eyes in Swiss cheese is set to 2.3 centimeters.
Unlike other types of cheeses such as Cheddar, Swiss cheese has larger and more evenly distributed eyes. The size and number of the eyes are related to the size of the mold used to hold the cheese as it is being processed. Generally, the larger the mold, the larger the eyes.
What About Other Types of Cheese?
While the eyes of Swiss cheese are quite distinctive, not all cheeses contain eyes. Cheeses such as Brie, camembert, ricotta, cream cheese and cottage cheese do not have eyes and don’t have the same characteristics that Swiss cheese is known for.
When talking about other types of cheese, the eyes of Swiss cheese have become quite iconic and many cultures around the globe have embraced the aesthetics that it brings.
To conclude, the holes found in Swiss cheese are known as eyes and are caused by carbon dioxide created by the bacteria Propionoibacter shermanii. Their size is regulated by the Swiss Cheese Union and their larger size and more even distribution makes Swiss cheese unique when compared to other types of cheeses. While their presence may seem like a mere aesthetic touch, the eyes of Swiss cheese are a crucial part of its flavor and texture and play an important role in its production.