Swiss hard cheese sometimes looks like it’s been half eaten.
The mysterious reason why some cheeses have holes has been revealed. Many people don’t even realize this. According to The Mirror, it’s all about the milking process.
“Alpine cheese, originating from the Emmenthal region of Switzerland, sometimes looks like it has been half eaten… The mystery is solved. It is the carbon dioxide bubbles created during the production process that create holes in Swiss cheese,” the publication says.
It is noted that Propionibacterium shermanii is a type of bacteria that is commonly found in hay, grass and soil and manages to infiltrate raw milk when cows are milked.
“The pasteurization process kills bacteria in the milk. Therefore, if pasteurized milk is used as the base for Swiss cheese, cheesemakers add unpasteurized milk to form “eyes,” the experts noted. “After the Swiss is made, the blocks or wheels are determined in warm rooms, this keeps the cheese at the right consistency.”
It also states that in order for a cheese to be classified as a traditional Swiss cheese, it must be aged for at least 60 days.
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