Have you ever wondered why Swiss cheese has holes? Well, if you have, you’re certainly not alone. Switzerland’s signature cheese has been a beloved part of the country’s culinary landscape for centuries and it’s caused plenty of puzzlement ever since. But fear not, we have some answers.
The holes in Swiss cheese are fact caused by a natural reaction to fermentation in the cheese. It’s a common misconception that bacteria create the holes. The process of making cheese includes adding in bacteria to begin the fermentation process. However, it is actually sulfuric acid that causes the bubbling reaction during the fermentation. As the acid builds up in certain areas of the cheese, pockets of air and carbon dioxide are released, creating the large holes that are characteristic of Swiss cheese.
Interestingly, the size and shape of the holes present in a block of Swiss do not necessarily define the quality of the cheese. In fact, it has long been argued that the holes are a means of aeration. This means that the presence of atmosphere in the cheese is beneficial for the ripening process. This allows certain enzymes in the cheese to perform their job more efficiently, leading to a more complex cheesy flavor.
While all Swiss cheese has some holes, the size and amount do vary. Generally, the larger the cheese block, the more holes present. The largest holes are typically found in Sbrinz, which is a hard type of Swiss cheese. It’s almost impossible to get a block of Sbrinz without holes – and that’s one of the reasons why it’s so popular!
It’s clear that the holes found in a block of Swiss cheese are quite complex and, in many ways, are a part of its appeal. It’s no wonder that this traditional Swiss dish has been a staple of the country’s culinary landscape for centuries. Next time you’re tucking into a fondue or a cheese platter, spare a thought for Switzerland’s signature cheese and the holes found within!
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