Have you ever seen that amazing Swiss cheese with perfectly rounded holes? Have you ever wondered how it’s made? If you’re like most people, you probably assumed that the holes were just part of the cheese itself, but you’d be wrong. The truth is, those holes are actually made by microbes! Here’s everything you need to know about what makes holes in Swiss cheese.
When it comes to Swiss cheese, holes are more than just a decoration. It turns out that those little round divots are actually essential for producing the cheese’s signature nutty flavor and soft, creamy texture. So how do you get those perfect little bubbles? It all comes down to certain kinds of bacteria, specifically, propionic acid bacteria.
These bacteria release gas as they digest the proteins and fats in the cheese. As the gas expands, it creates a bubble which slowly gets bigger and bigger until it forms a hole. The reason these holes are always so perfectly round is due to the bacteria’s ability to sense the resistance of the cheese around it. This causes the gas to expand more evenly, resulting in a round hole instead of an irregular one.
However, it’s not just the bacteria that makes holes in Swiss cheese. The bacteria can only do its job if the cheese is stored at a temperature of 8-11 degrees celsius. If the temperature gets too high, the bacteria will stop producing gas, and the cheese won’t have any holes. This is why it’s important to make sure the Swiss cheese is stored correctly or else the holes simply won’t form.
In addition, the amount of holes in the cheese is determined by the amount of bacteria used. The more bacteria added to the cheese, the more holes it will have. This is why the type and amount of bacteria added to the cheese is carefully regulated, as it’s essential for producing the perfect Swiss cheese.
So next time you see a delicious piece of Swiss cheese with perfect little holes, don’t just marvel at its beauty. Think of the mysterious microbes that made it possible! From regulating the temperature to the amount and type of bacteria used, it takes a lot of work to get those perfect little divots in Swiss cheese. But then again, isn’t the effort worth it? We certainly think so.
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