If you’ve ever taken a bite out of a Swiss cheese sandwich or a slice of Swiss cheese pizza, you’ve probably wondered why Swiss cheese has holes in it. Are the holes there because the cheese was once possessed by a ghost? Did a mouse take a bite out of the cheese and leave a hole? Are the holes just naturally occurring?
The answer is actually much more fascinating than you might think! Swiss cheese holes form because of the production process, and the size of the holes is determined by a variety of factors. Specifically, the cheese starts its journey with the help of two bacteria, Propionibacterium shermanii and Propionibacterium freudenreichii.
These bacteria break down lactic acid in the cheese, and in the process, carbon dioxide is released. This carbon dioxide gas creates bubbles in the cheese, which eventually turn into holes. Thus, a cheese’s holes are a reflection of the amount of gas released by the bacteria.
In terms of controlling the size of the holes, it’s all about the moisture content and pH level of the cheese. Generally, cheeses with low moisture levels and high pH levels will have smaller holes. This is because the carbon dioxide is less likely to escape from the cheese.
Also, the temperature at which the cheese is made can have an effect on the size of the holes. Cheeses that are made at warmer temperatures will form larger holes. It’s kind of like when you pour a glass of cold water on a hot day; the temperature difference between the inside and outside of the glass causes the water to evaporate quickly, creating a lot of bubbles. The same concept applies to Swiss cheese!
Finally, the amount of pressure exerted on the cheese to pack and shape it will affect the size of the holes. Higher pressure will produce smaller holes, while lower pressure will yield larger ones.
In conclusion, the size of the holes in Swiss cheese is completely dependent upon the production process. So if you’ve ever wondered why Swiss cheese has those holes, you now have the answer. Just remember, the next time you have a slice of Swiss cheese and there are no holes, don’t blame a ghost or a mouse – it’s all about the bacteria and production process!
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