Have you ever heard the age-old question, “where do the holes in Swiss cheese come from?” A lot of Swiss cheese aficionados are always eager to know the answer to this burning question.
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The Hole Story
Holes Come from Bacteria
The answer for this conundrum is quite simple – most of the holes come from bacteria that are used to make the cheese. These bacteria produce gases as a byproduct of their digestion of the milk sugars, which are otherwise known as “lactose”. These gases collect in little pockets between the fat and protein molecules in the cheese curd. Once the cheese gets heated up and while it melts, the gas is released, creating the holes we are familiar with.
The Holes Don’t Just Happen
It’s also important to note that Swiss cheese makers actually “encourage” the bacteria to do their part in creating the holes in Swiss cheese. In fact, some cheese makers will even take bacteria cultures they have been cultivating from previous batches and introduce them into big batches of new cheese curd. This allows the bacteria to start creating the gas right away.
The Perfect Cheese
To the layperson, Swiss cheese with lots of holes in it is often thought of as the most “perfect” cheese. But in reality, it isn’t just holes that make a Swiss cheese. The ideal Swiss cheese should have an even color, a smooth and glossy surface, and even texture. Cheese makers use cheese molds of various shapes and sizes to determine the ultimate shape of the Swiss cheese.
Some Fun Facts about Swiss Cheese
- It takes around 10 lbs of milk to make one pound of Swiss cheese.
- It takes around 200 lbs of milk to make one wheel of Swiss cheese.
- Swiss cheese does not contain any of the seven major allergen sources, which makes it a great alternative for people who have food allergies.
- The holes in Swiss cheese act as escape routes for the gas that forms as the cheese ages and ripens.
- Swiss cheese can be aged for up to a full year without affecting its flavor, texture, or quality.
- The typical Swiss cheese wheel can have anywhere from 40 to 100 or more holes.
So the next time you enjoy a slice of delicious Swiss cheese, you now know that the holes didn’t just happen – it took a little bit of know-how and a lot of bacteria to get those holes just right. And let’s be honest, holes or no holes, Swiss cheese is a culinary delight you can enjoy anytime, anywhere.
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