How Do They Make The Holes In Swiss Cheeses (and Others)?
Filed in Category Swiss Cheeses
How do they make the holes in swiss cheeses (and others)?
Cheddar cheese doesn’t have holes in, but I’ve always wanted to know…… How DO they make the holes in swiss cheeses (and others)?
Polite request for sensible answers only…that’s why I’m on here asking – coz I want to know!!
6 Comments so far
the bacteria eat holes through the cheese
Created by air produced during the fermenting process. A few years back the Swiss had problems with Emmenthal cheese. They started exploding! By the way, Emmenthal has the large holes and Gruyère has smaller holes.
It’s not done intentionally, it’s actually a chemical reaction. I don’t remember exactly what happens, but i know it has to do with carbon-dioxide bubbles.
LoL. People don’t make the holes in Swiss cheese, it’s the bacteria that does that nifty trick. They “eat” holes through the cheese, like beachbab said.
They don’t “make” the holes-
The holes are formed during the aging process, when the cheese ferments gasses get trapped forming the little pockets that look like holes when sliced
bacteria make the holes in swiss cheese and other cheeses