It’s the cheese that made Switzerland famous for many, but have you ever asked yourself – what causes the holes in Swiss cheese? Holes are not something one expects to find in cheese and yet, Swiss cheese is the only type of cheese that is distinctly characterized by them. With that in mind, let’s take a closer look at what causes the holes in Swiss cheese.
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The Big Question – What Causes The Holes In Swiss Cheese?
The answer to this question is not as simple as you may think. It involves a combination of different phenomena, including bacteria, time, and temperature.
Bacteria at Work
The most important factor in creating the holes in Swiss cheese is bacteria. Two types of bacteria are used to produce Swiss cheese; Propionibacter shermanii and Streptococcus thermophilus, which are added to the curd. The bacteria create lactic acid as a by-product of fermentation. This causes the milk to thicken and eventually form the characteristic Swiss texture.
What Role Does Time and Temperature Play?
The time and temperature that the cheese is kept at also plays an important role in the formation of the holes. The cheese is ripened for several months, during which the cheese should not be heated over 30-33 degrees Celsius for too long. During this process, the bacteria from the cheese create carbon dioxide, which binds to the proteins in the cheese, creating bubbles.
The Bubbles Connect and Form Holes
As the carbon dioxide continues to form bubbles, the bubbles combine together through the protein, creating a network of the bubbles. This ultimately created the holes in the Swiss cheese.
The final product of this process is the traditional Swiss cheese with its characteristic holes. The size and number of the holes depend on the ripening process. The larger the holes, the longer and cooler the ripening process was.
So there you have it – a detailed look in to what causes the holes in Swiss cheese. Although it may seem odd, the combination of bacteria, time, and temperature all play a role in creating these distinct holes. These holes are part of the charm of Swiss cheese and make it so unique.
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