Have you ever wondered why Swiss cheese has holes? As the perfectly-made cheese of Switzerland, it’s only right that we ask this question. After all, what’s the story behind all the holes? We’ve uncovered the secret and can now reveal the answer for all to see- it’s the holes that make Swiss cheese so delicious!
You may have seen Swiss cheese’s deliciousness in many dishes, from the juicy hamburgers you eat in the summertime to even the sweet fondue for winter nights. There is a unique element that adds a flavor to the mix that no other cheese can. Thankfully, the holes are to thank, adding a texture that you wouldn’t find in any other cheese.
First off, it’s important to understand that the holes are actually there for a reason! The holes, called “eyes,” are not added randomly. They are due to a type of bacteria called “Propionibacterium,” which produces carbon dioxide gas during the fermentation process. As the gas forms, it builds up in the cheese, expanding the original curds and forming carbon dioxide bubbles. The bubbles join together to form the eyes of the cheese.
The Swiss Cheese Union (An organization established in 1907 to promote the quality of Swiss cheese) puts an emphasis on the bacteria growth process in order to get the traditional Swiss cheese product. Its members have defined strict rules for the cheese production. By testing the cheese with charcoal sampling tools, they decide how many bacteria have developed in the cheese and exactly when the eyes reach the proper size. The cheese ripening usually takes four to five months, depending on the type of cheese, and factors such as humidity, temperature and type of bacteria affect the process.
The variation of bacteria used to create Swiss cheese affects the flavor of the cheese too. Each type of bacteria adds its own flavor to the cheese, and a good Swiss cheese should have a discernible flavor traceable to each of its individual components. Not all bacteria lend themselves to creating an ideal cheese, which is why the cheese-maker’s selection of the proper bacteria is an art in itself.
On top of the flavor benefits, the holes also help to keep the cheese well-preserved. The holes act as passageways, letting oxygen and moisture escape- both of which can have a detrimental effect on the cheese. The holes also keep the cheese from becoming too moist, and as such keep away mold, bacteria, and parasites- ensuring the cheese lasts longer.
So next time you see some Swiss cheese slices, don’t forget the story behind the holes. Sure it’s an unexpected flavor, but what makes Swiss cheese so popular, is its deliciousness. With a mix of all the processes it goes through, its flavor and texture combine to make it a standout cheese. The holes found in Swiss cheese are simply a result of perfect cheese-making, and they just so happen to distinguish the Swiss cheese from other cheeses.
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