Have you ever asked yourself why Swiss cheese plants have holes? We all know that Swiss cheese has holes, but have you ever stopped to ponder why they are there? We will answer this question in this article – and yes, the answer is quite funny!
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Cheese Us Out!
It seems that the holes, called “eyes”, in Swiss cheese are really the result of cheesemakers using a special form of bacterial culture. This bacteria, called Propionibacterium shermani, consumes lactic acid and breaks it down into propionic acid, which creates the holes in the cheese.
Strike While the Cheese is Hot
To ensure that the bacterial culture is active and produces enough holes in the cheese, the cheesemakers must ensure that the temperatures, humidity, and pH are maintained. Also, the bacteria must be in a particular form – either liquid or semisolid – and must be carefully handled as it can easily die off and leave no holes in the cheese.
- Temperature: The optimal temperature range for Propionibacterium Shermani to thrive is between 86 and 90 degrees Fahrenheit (30- 32°C).
- Humidity: The optimal humidity range is about 85-90%.
- pH: The optimal pH is between 5.2 and 5.4.
Once these conditions are met, the bacteria can do its job and help create the classic Swiss cheese holes!
And That’s the Cheese of it
So that’s why Swiss cheese plants have holes! Now, whenever you’re enjoying a tasty slice of Swiss cheese, remember that it’s all thanks to the helpful contribution of the Propionibaterium Shermani bacteria!
So there you have it – the mystery of why Swiss cheese has holes has been solved. It’s all down to the hard work of the Propionibacterium Shermani bacteria! Even though the answer may not have been quite as exciting as you’d hoped for, it’s still a fascinating piece of information and one more fun fact to add to your culinary knowledge.