Have you ever wondered why Swiss cheese is so full of holes? Suddenly your piece of cheese looks like Swiss cheese made by a professional Swiss cheese maker! Well, it’s not just for aesthetics or because it’s some kind of sophisticated cheese, there is an actual reason why Swiss cheese has so many holes throughout it.
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Bacterial Action and Carbon Dioxide Bubbles
The ubiquitous little holes in Swiss cheese are a byproduct of a bacterial action. In the process of making Swiss cheese, bacteria like propionic acid are added in order to give Swiss cheese its characteristic nutty flavor and a unique texture. These bacteria start breaking down the milk proteins and produce carbon dioxide as the byproduct of the fermentation process. Since the carbon dioxide is produced in such a large quantity, it forms little bubbles in the cheese, which create the holes we see in Swiss cheese.
Aesthetic and Textural Appeal
Although the holes in Swiss cheese are formed mostly by the bacterial action, it doesn’t mean that these holes don’t have an aesthetic appeal and textural advantage. Not only do they look great, but they also help in giving Swiss cheese its unique texture, making it one of the most sought after cheese varieties.
No Holes and Dry Texture
Having a Swiss cheese without holes can affect both its flavor and texture. Without the gas pockets, Swiss cheese will be too dense and dry, making it unappealing. Furthermore, the flavor of Swiss cheese with no gas pockets won’t be as strong as the original cheese, so it’s important for the makers to ensure that there are just the right amount of holes in the cheese.
So, while the holes in Swiss cheese may seem like a funny thing, there is an actual reason why Swiss cheese has so many of them. They are formed due to a certain bacterial action, and they help in making Swiss cheese even more cheese-like. The holes are also aesthetically pleasing and add a unique texture to the cheese. The cheese won’t be the same without these gas bubbles, so it’s important to make sure that there are just the right amount of holes in the cheese.