Have you ever stopped to ask yourself why is there holes in Swiss cheese? For many of us, it’s a mystery that has long been puzzling us! Fortunately, there is an answer. Swiss cheese isn’t just full of holes; it has some interesting properties other cheeses don’t, too. In this article, we’ll look at the history of Swiss cheese and the science behind why it has so many holes.
The history of Swiss cheese goes all the way back to the Middle Ages, when Swiss cheesemakers created what we now know as Emmental cheese. This cheesy delicacy is characterized by big, round eyes (holes!) that form in the cheese as it ages. The holes are actually made by a bacteria that is added to the cheesemilk during the cheesemaking process.
The bacteria is called Propionibacterium freudenreichii, which ferments the milk sugar (lactose) into lactic acid and carbon dioxide. As the carbon dioxide forms, it gets trapped inside the cheese and bubbles build up, creating the holes Swiss cheese is so famous for. The result is a delicious cheese with a slightly nutty, sweet taste and a unique texture, thanks to its many holes.
But why so many holes? Well, the Swiss cheesemakers have developed a unique method for controlling the amount of holes in their cheese. The ratio of bacteria added to the milk is carefully managed, as is the temperature and humidity of the environment in the aging room. By manipulating these factors, the cheesemakers can produce a Swiss cheese that has the perfect number of holes.
No matter the number of holes, Swiss cheese is an excellent variety to include in your cheese plate or to mix into your favorite recipes. It offers notes of nuts, Swiss mountain air, and plenty of mmm’s per bite! Plus, once melted, Swiss cheese’sholes help create air pockets, resulting in a richer, creamier texture and flavor.
It’s clear that Swiss cheese has earned its place in the cheese hall of fame. Not only is it tasty, it comes with the bonus of an interesting backstory that will certainly amaze your guests! With a little help from some hardworking bacteria and some masterful cheesemakers, Swiss cheese has become the delicious and iconic cheese we all know and love today.
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