Why does Swiss Cheese have holes?
Swiss Cheese – Have you ever wondered why among many kinds of cheeses around the globe, only Swiss cheese has holes?
As many people believe, cheese makes everything taste great. This has been a popular ingredient in many recipes for different kinds of foods around the globe. In some cultures, these have become a major part of their cuisine.
There are different kinds of cheese all over the world. They come in different colors, textures, shapes, and tastes but one distinct characteristic of Swiss cheese is that it has holes.
Based on the article in Reader’s Digest, Mark Johnson, PhD, a distinguished scientist at the Center for Dairy Research at the University of Wisconsin said that Swiss cheese has always been knows as the cheese with holes.
It is described as having a firm body, having a nutty but sweet flavor, and low in salt. Emmenthal cheese is the other term for this. It was believed that it was made for the first time in Switzerland (specifically in the Alps) in the 14th century and is known for having a long shelf life.
This cheese is known to make certain recipes extra flavorful such as:
- Cuban sandwich
- Reuben sandwich
- French onion soup
- Mushroom and Swiss burger
- Ham and Swiss omelet
- Muffuletta
- Chicken cordon bleu
- Philly cheesesteak
- Cheese fondue
- Macaroni and cheese
Why does it have holes?
The main reason for this is the bacteria that is used in the production. Johnson explained that “Cheesemakers add a special bacteria called Propionibacterium shermanii. This bacteria ferments lactic acid and produces carbon dioxide.”
He further explained that the carbon dioxide collects in certain spots in the cheese and produces a large bubble or eye. This process is not being used in other cheeses. In grocery stores, you can also find other versions of this cheese such as baby Swiss, Maasdam, Jarlsberg, and Emmentaler. They are also made with Propionibacterium, so they also have eyes