Why Are There Holes In Swiss Cheese Fruigees

Why Are There Holes In Swiss Cheese Fruigees The holes in swiss cheese act as a barrier to prevent bacteria from penetrating the interior of the cheese. this is important because it helps to extend the shelf life of the cheese. in fact, studies have shown that swiss cheese with holes has a lower rate of bacterial contamination than other types of cheese. 2. flavor. As the cheese ferments, this bacteria creates carbon dioxide, which turns into bubbles. when these bubbles pop, they form holes. in the cheese world, these holes are known as “eyes.”. the size of the eyes are determined by the temperature, storage, time, and acidity levels in the cheese. so the longer the cheese is fermented, the bigger the.

Why Does Swiss Cheese Have Holes Scientists Discover The Real Answer Bgr In fact, cheesemakers have identified three types of holes in swiss cheese: nissler holes (the smallest), “eyes,” (the medium sized and most abundant holes) and “large blow holes” (which. The holes in swiss cheese are the result of a natural process called propionic acid fermentation. this process is carried out by a specific type of bacteria, propionibacterium freudenreichii, which is introduced to the cheese during the cheesemaking process. these bacteria consume the lactose (a sugar found in milk) and produce propionic acid. The temperature and duration of cheese aging play crucial roles in the formation of holes. the ideal temperature for the growth of propionibacterium freudenreichii is between 20 25°c (68 77°f). at lower temperatures, the bacteria grow more slowly, resulting in fewer and smaller holes. the aging time also affects the size and number of holes. The bubble eventually pops, due to air pressure from your lungs or the atmosphere. but when a bubble has formed inside a hunk of warm cheese – and then that cheese is cooled to around 40°f.