4 Comments so far

1. 117wstwd on October 30, 2009 12:35 pm

   In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor; this is because the same conditions that lead to large eyes – longer aging or higher temperatures -also give the acting bacteria and enzymes more time to produce flavor.

2. TroubleC on October 30, 2009 1:02 pm

   mmmmmm cheese…
   Three types of bacteria are used in the production of Emmental 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 develop the eyes. Swiss cheese without eyes is known as “blind.”

3. Jason W on October 30, 2009 1:32 pm

   It has to do with justifying it’s flavor, a basic measurement of flavor. The smallerthe hole, the lesser amount of flavor.

4. crystal m on October 30, 2009 1:46 pm

   idk thats a good question tho