Is it the process of making it, or are the Swiss just trying to be different?
2007-02-23 05:06:03 · 10 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
Actually you probably don't want to know the answer, but since you asked....
Anyone who likes Swiss Cheese and is easily grossed out should skip this answer.....
A search on "swiss cheese holes" revealed that gassy bacteria are behind all that holey cheese. In order to make cheese, you need the help of bacteria. Starter cultures containing bacteria are added to milk, where they create lactic acid, essential for producing cheese. Various types of bacteria can be used to make cheese, and some cheeses require several different bacteria to give them a particular flavor.
Propionibacter shermani is one of the three types of bacteria used to make Swiss cheese, and it's responsible for the cheese's distinctive holes. Once P. shermani is added to the cheese mixture and warmed, bubbles of carbon dioxide form. These bubbles become holes in the final product. Cheesemakers can control the size of the holes by changing the acidity, temperature, and curing time of the mixture. Incidentally, those holes are technically called "eyes," and the proper Swiss name for the cheese is Emmentaler (also spelled Emmental or Emmenthaler).
2007-02-23 05:13:01 · answer #1 · answered by Hotsauce 4 · 2⤊ 0⤋
Swiss cheese or fromage Suisse has holes in it due to the fermentation process which creates the cheese. Cheese is made by introducing bacteria to milk, which begins to curdle as the bacteria eat and produce lactic acid. Another byproduct of the digestion process is often carbon dioxide gas, which in some cheeses is trapped inside the rind, forming bubbles in the finished cheese product. Swiss cheese is the most well known for this, with some types of Swiss cheese having holes as large as walnuts.
2007-02-23 05:22:20 · answer #2 · answered by sknymnie 6 · 1⤊ 0⤋
don't sense sluggish, i did not comprehend both. A search for on "swiss cheese holes" printed that gassy micro organism are in the back of all that holey cheese. with the intention to make cheese, you want the help of micro organism. Starter cultures containing micro organism are further to exploit, the position they convey lactic acid, needed for generating cheese. quite some sorts of micro organism will be utilized to make cheese, and some cheeses require quite a few diverse micro organism to grant them a particular style. Propionibacter shermani is between the three sorts of micro organism used to make Swiss cheese, and it really is to blame for the cheese's different holes. once P. shermani is further to the cheese blend and warmed, bubbles of carbon dioxide type. those bubbles develop into holes interior the finest product. Cheesemakers can administration the size of the holes by replacing the acidity, temperature, and curing time of the combination. by the way, those holes are technically observed as "eyes," and the right Swiss call for the cheese is Emmentaler (also spelled Emmental or Emmenthaler). Swiss cheese has been interior the info lately because the U.S. branch of Agriculture (USDA) created new guidelines that regulate the hollow length of regionally produced Swiss cheese. The USDA decreased the classic length of the holes by 0.5 because new cheese-reducing equipment were given stuck on more suitable holes. The Swiss weren't extremely joyful by the revised guidelines and demand that Emmentaler must have great holes. pondering how iconic those eyes are, we imagine they have a reliable factor.
2016-12-04 20:35:18 · answer #3 · answered by plyler 4 · 0⤊ 0⤋
It has to do with a certian type of bacteria inside of the cheese...
Three types of bacteria are used in the production of Emmentaler cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. bulgaricus), and Propionibacter (P. freudenreichii or P. shermani). In a late stage of cheese production, the Propionibacter consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make up the eyes. Swiss cheese without eyes is known as "blind."
2007-02-23 05:14:30 · answer #4 · answered by iamjohnbeck 3 · 0⤊ 0⤋
The larger the eyes in a Swiss cheese, the more pronounced its flavor.... its caused by bacterias and enzymes acting on it... I hope it answers your question satisfactorily
2007-02-23 05:15:33 · answer #5 · answered by Romps 2 · 1⤊ 0⤋
To save money for the Swiss Army so they can afford those knives.
2007-02-23 05:09:34 · answer #6 · answered by Anonymous · 1⤊ 0⤋
It is the bacteria that makes the cheese. They give off air bubbles that make the holes in the cheese.
2007-02-23 05:11:07 · answer #7 · answered by mastercheddaar 3 · 3⤊ 0⤋
I have watch ed a special on tv about making different cheeses. and yes, it is a process. I believe they are air holes.
2007-02-23 05:10:36 · answer #8 · answered by southg11 3 · 0⤊ 0⤋
Its for the Mouse to walk around
2007-02-23 05:16:09 · answer #9 · answered by karl s 3 · 0⤊ 2⤋
Its just for looks.
2007-02-23 05:12:42 · answer #10 · answered by tiffany j 2 · 0⤊ 5⤋