Why does some cheese have holes?

Answer 1

Cheese (all cheese that is) is made by adding bacteria to milk, which produces lactic acid and helps give the cheese its taste. One specific bacteria added to Swiss cheese called Propionibacterium shermani produces carbon dioxide. Due to the density of the cheese, the carbon dioxide forms bubbles, which get larger and eventually burst, leaving the trademark holes.

More recent research suggests that these bubbles form around microscopic debris in the milk, which compromises the structure of the cheese in those spots. Swiss cheese has gotten less holey over the years, and some scientists credit that to cleaner modern milking methods—fewer particles means fewer holes.

Cheesemakers call these holes "eyes" and can control their size by adjusting the temperature, acidity, and curing time of the cheese.

Answer 2

Swiss cheese has holes in it because of bacteria passing gas. Contemplating a typical piece of Swiss cheese, the majority of whose holes, by USDA regulation, must measure between 11/16 and 13/16 of an inch in diameter, you may think: Here was a little microbe with a serious case of indigestion. But actually it's the work of armies of microbes, specifically Propionibacteria shermanii. The P. shermanii consume the lactic acid excreted by other bacteria (the ones that cause the milk to turn into cheese in the first place) and belch, toot, and otherwise exude copious amounts of carbon dioxide gas. This produces what the Swiss cheese industry, hoping to distract from the reality of the matter, calls "eyes." It's a beautiful, natural process, with the advantage that it enables cheese makers to charge good money for a product that by law is partly air.

However, the air/cheese ratio will be changing soon. It seems Swiss cheese with big holes fouls up modern slicing machinery. So the industry is now asking that the regulations for Grade A Swiss be revised to make the average hole only three-eighths of an inch in diameter -- one quarter the area it is today. Small-hole Swiss is now classified as Grade B, which commands a lesser price.

Answer 3

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).

Swiss cheese has been in the news recently because the U.S. Department of Agriculture (USDA) created new guidelines that regulate the hole size of domestically produced Swiss cheese. The USDA reduced the standard size of the holes by half because new cheese-slicing machinery got caught on larger holes. The Swiss weren't pleased by the revised guidelines and insist that Emmentaler must have large holes. Considering how iconic those eyes are, we think they have a good point.

Answer 4

The holes, such as in Swiss cheese are made from bubbles that are chemically produced during a late stage of cheese production due to aging and temperatures. The holes are call eyes, and Swiss cheese without eyes is called blind cheese. Cheese with larger eyes was aged longer in higher temperatures and has a more pronounced flavor. Cheese that has been pre-sliced and wrapped individually is difficult to slice mechanically if it has larger eyes, so most of those cheeses have smaller eyes and therefore, a milder taste.

Answer 5

all cheese made by adding bacteria to milk, that bacteria release P.sharmani and carbon dioxide. when it consumes the lactic acid and forms bubbles. that bubbles not just disappear they produce air pockets that make holes of the swiss cheese.

Answer 6

because they are testing if the cheese is ready of if there is anything wrong with it

Answer 7

The Swiss Cheese Gets Hole through the action of Bacteria. The bacteria give off carbon dioxide which bubbles inside the cheese when forming. This then sets and the bubbles stay there.

Answer 8

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Answer 9

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Answer 10

Because I took a bite :)