Cheese Hole
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Cheese Hole
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Emmentaler cheese, referred to as Swiss cheese in the United States, is best known for its holey appearance. But, why are there holes in Swiss cheese? Wouldn’t it be better (and tastier) to just have a full slice?
The holes — called “eyes” in the cheese-biz — are part of the Emmentaler-making process, which originated in the Emme River valley in Switzerland. Cheesemakers in other regions follow a similar process, including Norway, where the product is called Jarlsberg.
Here’s how the holey cheese is made:
Cultures of the bacteria S. thermophilus, Lactobacillus and P. shermani are mixed with cow’s milk. The resulting curds are pressed in large molds around three feet in diameter and six inches thick. Then, the pressed curds are soaked in brine, which ultimately forms the cheese’s rind, wrapped in a film, and stored in a cave at between 72 and 80 degrees Fahrenheit where they will age, or ripen.
And here is where the holes come in. As the cheese ripens, the bacteria are still munching away. One strain — P. shermani — produces carbon dioxide in the process, which forms small bubbles in the cheese. Later, when the cheese is sliced, the bubbles burst, leaving behind empty holes.
If you live in the United States, you might have noticed that the sizes of the holes in Emmentaler have shrunk over the past decade. In 2001, The U.S. Department of Agriculture revised its rules on the cheese, which included minimizing the allowable size of holes in all Grade-A Swiss so that it doesn’t clog up modern deli slicers. In order to receive the rating, the holes have to be between 3/16 and 13/8 of an inch in diameter.
Want to see if your Emmentaler’s up to par? Check out the USDA’s 14-page list of the cheese’s standards.
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Life's Little Mysteries Contributor
Contact me with news and offers from other Future brands
Receive email from us on behalf of our trusted partners or sponsors
The ultimate action-packed science and technology magazine bursting with exciting information about the universe
More stories to check out before you go
Live Science is supported by its audience. When you purchase through links on our site, we may earn an affiliate commission. Here’s why you can trust us .
Emmentaler cheese, referred to as Swiss cheese in the United States, is best known for its holey appearance. But, why are there holes in Swiss cheese? Wouldn’t it be better (and tastier) to just have a full slice?
The holes — called “eyes” in the cheese-biz — are part of the Emmentaler-making process, which originated in the Emme River valley in Switzerland. Cheesemakers in other regions follow a similar process, including Norway, where the product is called Jarlsberg.
Here’s how the holey cheese is made:
Cultures of the bacteria S. thermophilus, Lactobacillus and P. shermani are mixed with cow’s milk. The resulting curds are pressed in large molds around three feet in diameter and six inches thick. Then, the pressed curds are soaked in brine, which ultimately forms the cheese’s rind, wrapped in a film, and stored in a cave at between 72 and 80 degrees Fahrenheit where they will age, or ripen.
And here is where the holes come in. As the cheese ripens, the bacteria are still munching away. One strain — P. shermani — produces carbon dioxide in the process, which forms small bubbles in the cheese. Later, when the cheese is sliced, the bubbles burst, leaving behind empty holes.
If you live in the United States, you might have noticed that the sizes of the holes in Emmentaler have shrunk over the past decade. In 2001, The U.S. Department of Agriculture revised its rules on the cheese, which included minimizing the allowable size of holes in all Grade-A Swiss so that it doesn’t clog up modern deli slicers. In order to receive the rating, the holes have to be between 3/16 and 13/8 of an inch in diameter.
Want to see if your Emmentaler’s up to par? Check out the USDA’s 14-page list of the cheese’s standards.
Stay up to date on the latest science news by signing up for our Essentials newsletter.
Thank you for signing up to Live Science. You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Live Science is part of Future US Inc, an international media group and leading digital publisher. Visit our corporate site (opens in new tab) .
©
Future US, Inc. Full 7th Floor, 130 West 42nd Street,
New York,
NY 10036.
Published November 25, 2016 3:08pm EST
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Where do cheese holes come from, and where have they all gone? (AP)
The mystery of what makes the iconic holes in Swiss cheese --and why they're disappearing-- has finally been solved.
A Swiss agricultural institute discovered that tiny specks of hay are responsible for the famous holes in cheeses like Emmental or Appenzell.
In a report released Thursday, Agroscope and the Swiss Federal Laboratories for Materials Science and Technology said in a statement that these "microscopically small hay particles" help create the holes in the traditional Swiss cheese varieties.
And the reason why we've see less of these holes over the last 15 years is because of the transition from age-old milking methods in barns to fully-automated, industrial milking systems, which is cleaner.
Agroscope spokesman Regis Nyffeler told The Telegraph said that today's modern milking machines send the milk straight to a filter, unlike the before traditional methods that collected milk in a bucket.
In a series of tests, scientists added different amounts of hay dust to the milk and discovered it allowed them to regulate the number of holes.
Agroscope said that the fascination with the formations in the cheese stretches back to 1917 when a detailed review of Emmental was published by American William Clark. He contended they were produced because of carbon dioxide from bacteria.
The Associate Press contributed to this report.
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When you were a kid, were you ever disturbed by that old wives’ tale about mice chewing the holes through Swiss cheese? Well, now you can rest easy: According to modern science, hungry rodents have absolutely nothing to do with that slice of cheese on your sandwich.
Here’s what really causes those holes:
When we talk about “Swiss cheese,” we’re referring to several varieties of medium-hard cheese that resemble Emmental cheese, which originated in Emmental, Switzerland.
Most blocks of Swiss cheese are dotted with holes, also called “eyes.” Swiss cheese varieties without eyes are known as "blind.”
In 1917, William Clark published a detailed explanation of how Swiss cheese holes were caused by carbon dioxide released by bacteria present in the milk.
Clark’s idea was accepted as fact for almost 100 years—until a 2015 study by Agroscope, a Swiss agricultural institute, blew a hole right through his theory (pun definitely intended).
The eyes are actually caused by tiny bits of hay present in the milk, according to Agroscope researchers.
This theory explains why the holes have mysteriously become smaller—and sometimes nonexistent—in recent years. When cheese is made in barns using buckets, it’s likely that hay particles will find their way into the collected milk. It’s those little bits of hay that cause a weakness in the structure of the curd, according to The Spruce Eats , allowing gas to form and create the holes.
"It's the disappearance of the traditional bucket" used during milking that caused the difference, said Agroscope spokesman Regis Nyffeler, adding that bits of hay fell into it and then eventually caused the holes.
Milk for cheese-making is now usually extracted using modern methods, which explains why we don’t see nearly as many holes in our Swiss anymore.
Hungry for Swiss? We’ve got you covered.
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