Have you ever seen the famous cooing mascot of Switzerland, the hole-filled Swiss cheese? We all know how iconic Swiss cheese is, but how does such a cheese get these beautiful holes? Does it involve some kind of sorcery? Let’s get to the bottom of this and have a closer look at what causes the holes in Swiss cheese.
The Mysterious Holes of Swiss Cheese
Part of the Swiss cheese’ charm is undoubtedly its special holes. So, what causes them? Well, the answer is – bacteria! To be exact, holes form in Swiss cheese when gas-producing bacteria grows in it and produces CO2, which essentially creates bubbles in the cheese and these then become holes. The most commonly used bacteria for this process is Propionibacterium freudenreichii subsp. shermanii, which is carefully added in regulated amounts to the cheese once the curd is formed. This, in combination with the long ripening process of Swiss cheese (lasting at least 3-4 months) produces the traditional Swiss cheese with its signature holes.
However, it is not just bacteria but also the speed of the ripening process that plays a fundamental role. If the cheese ripens too quickly in the “wrong” temperature, the bacteria will not survive long enough to even produce CO2, which would result in virtually no holes, and then again, if the ripening process is too slow, the finished cheese would display too many holes which would then make it unsuitable for sale. A master cheesemaker thus has to practice real finesse when making the pin-cushioned Swiss cheese.
The Perfect Hole Ratio in Swiss Cheese
The cheese is then tested for the perfect “hole-ness” using a specialized device. The holes must have a specific size and shape in order to meet the requirements of th Swiss cheese governing system. That’s right, the Swiss take their cheese extremely seriously! In fact, the cheese is classified into four distinct categories according to their hole counts, such as Mild, Holes, Lupgy and Melty. Anything above and below this criteria is deemed to be of lower quality.
So, if you were ever wondering about the secret behind Swiss cheese’s charming, yet oddly mysterious holes, now you know – it’s all bacteria and ripening time!
In conclusion, the holes in Swiss cheese are the result of the carefully regulated combination of bacteria and ripening time. It is a complex process, but through skill and experience, cheesemakers are able to make some of the best Swiss cheese in the world. As a cheese lover, you should definitely make sure to partake in a few slices and enjoy the magic of Swiss cheesemaking.