The question of why Swiss cheese has holes has puzzled food lovers for centuries. Swiss cheese got the nickname “The Eyes of God” because of its appearance and now we’ll explore why Swiss cheese is full of holes!
What Causes Holes in Swiss Cheese?
The holes in Swiss cheese are caused by tiny bubbles of carbon dioxide gas being released by bacteria present in the cheese. During the cheese making process, the bacteria rise to the surface and are released as bubbles which create the holes. This phenomenon is known as “eye formation” and it is unique to Swiss cheese.
To make Swiss cheese, the milk is heated and curdled. The mixture is then cut into small cubes to release the whey, or the liquid component of the cheese. The liquid is drained off and the remaining cheese mixture is stirred which makes it smooth like a custard. Then, a special type of lactic acid bacteria is added which gives Swiss cheese its distinctive flavour.
As the cheese is aged, the lactic acid bacteria begins to break down the milk proteins into lactic acid and carbon dioxide, which is responsible for the “eye formation” in the cheese. As the lactic acid is produced, it lowers the pH of the cheese and creates a more acidic environment, which then encourages the release of the gas bubbles. As the gas bubbles rise to the surface, they leave behind small holes.
The size of the holes in Swiss cheese can vary from dime-sized to fingers-sized, depending on the type of Swiss cheese. For example, Emmentaler cheese, one of the most popular types of Swiss cheese, usually has larger holes compared to Appenzeller or Gruyère cheese.
How to Make Sure the Holes in Swiss Cheese are Perfect
To ensure that you get perfect, evenly spaced “eyes” in your Swiss cheese, there are a few simple tricks that you can do. Firstly, you need to make sure that the curd is cut evenly before it is cooked. Once the curd is cooked, you should stir it at regular intervals while it is cooling to make sure that the gas bubbles are distributed evenly. Finally, you will need to monitor the pH level of the cheese at regular intervals. The ideal pH level for “eye formation” is between 6-7.5.
And, there you have it: the answer to the age-old question of why Swiss cheese has holes! So, the next time you enjoy a delicious slice of Swiss cheese, you can be sure that the holes weren’t made by mice, but by bacteria having a bubble-filled fiesta!
In summary, Swiss cheese is full of holes because of its unique cheese making process which involves the release of gas bubbles by the lactic acid bacteria present in the cheese. While some degree of skill is required to make sure that the holes in Swiss cheese are perfectly sized and distributed, you can be confident that all the effort is worth it once you get your hands on a delicious slice of perfectly “eyed” Swiss cheese!
More info and products:
- None Found