how do they make holes in swiss cheese
The characteristic holes in Swiss cheese are formed by carbon dioxide gas bubbles produced during the fermentation process. Here’s a simplified explanation of how it happens:
- Microorganisms: Swiss cheese, such as Emmental or Gruyère, is made from cow’s milk that has been inoculated with a specific type of bacteria, like Propionibacterium freudenreichii. These bacteria feed on the lactose in the milk and produce carbon dioxide (CO2) as a byproduct.
- Fermentation: During the fermentation process, the bacteria break down the lactose and produce CO2 gas. The CO2 gets trapped in the cheese, forming bubbles.
- Gas expansion: As the bacteria continue to ferment the lactose, more CO2 is produced, causing the bubbles to expand and create pressure within the cheese.
- Hole formation: The pressure from the expanding bubbles causes the cheese to crack and form holes. The holes can be small and rounded or large and irregular, depending on the type of cheese and the aging process.
- Aging: The cheese is then aged, during which time the holes may become more pronounced or even merge with other holes to form larger cavities.
It’s worth noting that the size and number of holes in Swiss cheese can be influenced by factors like:
- Type of bacteria used
- Age of the cheese
- Moisture content
- Temperature and humidity during aging
- Handling and storage of the cheese
So, while the basic process of hole formation is the same, different types of Swiss cheese may have distinct hole patterns and characteristics.
