The world of cheese is a vast and varied landscape, a delicious tapestry woven with different textures, flavors, and aromas. Among the most recognizable cheeses, the one with prominent holes holds a special place. When asked “What yellow cheese has holes in it?”, the immediate answer is undoubtedly Swiss cheese. But the story is richer and more nuanced than a simple answer. Let’s delve into the fascinating world of cheeses with eyes, exploring the science, history, and delightful variations that make them so unique.
The Iconic Swiss Cheese: Emmentaler
Emmentaler is the quintessential “Swiss cheese” that most people picture when they think of cheese with holes. Originating from the Emmental region of Switzerland, this cheese is characterized by its large size, firm texture, and, of course, its distinctive “eyes”.
The Science Behind the Holes
The formation of these holes, technically called “eyes,” is a captivating process. It’s all thanks to the activity of specific bacteria, primarily Propionibacterium freudenreichii. These bacteria are added during the cheesemaking process and play a crucial role in the cheese’s development.
During aging, these bacteria consume lactic acid, a byproduct of other bacterial fermentation. As they metabolize the lactic acid, they produce carbon dioxide (CO2) gas.
The cheese is firm and elastic, allowing the gas to accumulate in pockets. These pockets gradually expand, forming the characteristic round or oval eyes. The size and number of the eyes are influenced by factors such as the temperature during aging, the acidity of the milk, and the specific strains of bacteria used.
A Flavor Profile to Savor
Emmentaler boasts a mild, nutty, and slightly fruity flavor. The aroma can be described as creamy and subtly tangy. The taste becomes more pronounced with age. The larger the cheese, the more complex the flavor profile often becomes. It’s a versatile cheese that’s enjoyable on its own, in sandwiches, or as a key ingredient in dishes like fondue and quiche.
Beyond Emmentaler: Other Cheeses with Holes
While Emmentaler is the most famous, it’s not the only cheese that develops eyes. Several other cheeses undergo similar processes, resulting in delightful variations on the “holey” theme.
Appenzeller: A Spicy Swiss Delight
Appenzeller, another Swiss cheese, also features eyes, although they are generally smaller and less abundant than those in Emmentaler. It’s produced in the Appenzell region of Switzerland and is known for its distinctive, robust flavor.
The unique flavor of Appenzeller comes from a secret herbal brine, known as “Sulz,” that is applied to the cheese during aging. The exact recipe for Sulz is a closely guarded secret, adding to the mystique of this cheese. The flavor is stronger and spicier than Emmentaler, making it a favorite among those who prefer bolder cheeses.
Leerdammer: A Dutch Interpretation
Leerdammer is a Dutch cheese that attempts to emulate the characteristics of Swiss cheese. It’s made from cow’s milk and features a semi-hard texture and large, distinctive eyes.
Leerdammer is known for its mild, slightly sweet, and nutty flavor. It’s a popular choice for sandwiches and snacks, particularly among those who appreciate a milder cheese with a visual appeal. While it lacks the complexity of traditional Swiss cheeses like Emmentaler, it offers a pleasant and approachable flavor.
Jarlsberg: A Norwegian Sensation
Jarlsberg is a Norwegian cheese characterized by its mild, nutty flavor and large, regular eyes. It’s made from cow’s milk and undergoes a unique cheesemaking process that contributes to its distinctive characteristics.
The “eyes” in Jarlsberg are formed in a similar way to those in Emmentaler, through the activity of gas-producing bacteria. However, the specific strains of bacteria and the aging conditions contribute to the cheese’s unique texture and flavor. It is often used in gratins and toasted sandwiches for its melting properties.
The Role of Bacteria in Cheesemaking
The types of bacteria used in cheesemaking can drastically influence the characteristics of the final product. The bacteria influence the flavor, texture, aroma, and the development of eyes in certain cheeses.
Propionibacterium: The Eye-Forming Master
As mentioned, Propionibacterium is the key player in creating the eyes in Swiss-style cheeses. Different strains of Propionibacterium can produce varying sizes and numbers of eyes. The activity of these bacteria is influenced by several factors, including temperature, pH, and the availability of nutrients. Cheesemakers carefully control these factors to achieve the desired eye formation.
Lactobacilli and Streptococci: The Acid Producers
Lactobacilli and Streptococci are crucial for acid production in cheese. These bacteria convert lactose (milk sugar) into lactic acid, which lowers the pH of the milk and contributes to the curd formation. The level of acidity influences the texture and flavor of the cheese.
Other Microorganisms
Many other microorganisms contribute to the complex flavor profiles of cheese. These include yeasts, molds, and other bacteria. They each play a role in breaking down proteins and fats, generating volatile compounds that contribute to the unique aromas and flavors of different cheeses.
Serving and Enjoying Cheeses with Holes
Cheeses with holes are incredibly versatile and can be enjoyed in countless ways. Here are a few suggestions:
On a Cheese Board
Cheeses like Emmentaler, Appenzeller, and Jarlsberg make excellent additions to cheese boards. Their distinctive appearance and unique flavor profiles add visual appeal and complexity to the selection. Serve them with crackers, fruits, nuts, and other accompaniments to create a well-rounded and satisfying cheese experience.
In Sandwiches and Paninis
The mild, nutty flavors of these cheeses pair well with a variety of sandwich fillings. They melt beautifully, making them ideal for grilled cheese sandwiches and paninis. Combine them with ham, turkey, vegetables, or other cheeses to create delicious and satisfying meals.
In Cooking
These cheeses are excellent for cooking, thanks to their melting properties and flavorful profiles. They can be used in gratins, quiches, fondues, and other dishes where melted cheese is desired. Their distinct flavor adds depth and complexity to recipes.
Storing Cheeses with Holes
Proper storage is essential to maintain the quality and flavor of cheese. Here are some tips for storing cheeses with holes:
Wrapping and Refrigeration
Wrap the cheese tightly in wax paper or cheese paper to prevent it from drying out. Store it in the refrigerator, ideally in the cheese drawer or a crisper drawer.
Preventing Mold Growth
If mold appears on the surface of the cheese, simply cut it away, being sure to remove at least an inch around the mold. The rest of the cheese should be safe to eat.
Temperature Control
Maintain a consistent temperature in the refrigerator to prevent fluctuations that can affect the texture and flavor of the cheese. Avoid storing cheese near strong-smelling foods, as it can absorb odors.
Cheese Grading and Quality
Grading cheese is complex and varies across regions and cheese types. Factors include flavor, texture, appearance (including eyes), and overall quality. In general, cheeses with well-formed, evenly distributed eyes and a pleasant flavor profile are considered to be of higher quality.
Flavor and Aroma
The flavor and aroma should be characteristic of the cheese type. Off-flavors or undesirable odors can indicate defects in the cheesemaking process or storage conditions.
Texture and Body
The texture should be firm and elastic, without being too dry or crumbly. The cheese should hold its shape and slice cleanly.
Eye Formation
The size, shape, and distribution of the eyes are important factors in grading. Well-formed, evenly distributed eyes are generally considered desirable.
The Art of Cheesemaking: A Summary
Cheesemaking is a complex and ancient art that requires knowledge, skill, and attention to detail. The process involves several steps, including:
- Milk Selection: The quality of the milk is crucial for producing high-quality cheese.
- Coagulation: The milk is coagulated to form a solid curd.
- Cutting the Curd: The curd is cut into small pieces to release whey.
- Cooking the Curd: The curd is heated to further expel whey.
- Draining and Salting: The whey is drained, and the curd is salted.
- Aging: The cheese is aged to develop its flavor and texture.
Each of these steps is carefully controlled to ensure that the cheese develops the desired characteristics. The specific techniques used will vary depending on the type of cheese being made. The activity of microorganisms is meticulously manipulated.
The Future of Cheeses with Holes
The popularity of cheeses with holes shows no sign of waning. Cheesemakers continue to innovate, experimenting with new techniques and strains of bacteria to create unique and flavorful cheeses. As consumers become more interested in artisanal and specialty cheeses, we can expect to see even more exciting variations on the “holey” theme.
The science and art of cheesemaking ensure that we can continue to savor these cheeses for generations to come. The next time you are asked, “What yellow cheese has holes in it?”, you can regale them with your profound knowledge of Emmentaler, Appenzeller, Leerdammer, Jarlsberg, and the magic of Propionibacterium!
Why does Swiss cheese have holes?
The holes in Swiss cheese, also known as “eyes,” are created by carbon dioxide gas released by specific bacteria during the cheese-making process. Specifically, the bacterium Propionibacterium freudenreichii consumes lactic acid in the cheese and produces carbon dioxide, propionic acid, and acetic acid. These byproducts contribute to the characteristic nutty and slightly sweet flavor of Swiss cheese.
As the cheese ages and ripens, the carbon dioxide gas accumulates in pockets. Because the cheese is solid and relatively impermeable, the gas cannot escape. Instead, it expands and forms bubbles, ultimately resulting in the distinctive holes that define Swiss cheese. The size and number of holes can vary depending on factors such as temperature, humidity, and the specific culture of bacteria used.
Are all Swiss cheeses the same in terms of hole size and distribution?
No, not all Swiss cheeses are identical. The size and distribution of holes in Swiss cheese can vary significantly depending on the cheese-making process. Factors such as the specific strain of Propionibacterium freudenreichii used, the temperature and humidity during fermentation, and the aging period all play a role.
Some Swiss cheeses may have large, prominent eyes, while others have smaller, more evenly distributed holes. Certain varieties might even exhibit fewer or no holes at all. For example, Baby Swiss typically has smaller holes compared to Emmental. The cheesemaker controls these elements to achieve the desired texture and appearance for the final product.
What other cheeses have holes similar to Swiss cheese?
Several cheeses besides Swiss cheese have holes, although the characteristics may differ. Jarlsberg, a Norwegian cheese, is known for its large, round eyes similar to those in Swiss cheese. It also uses Propionibacterium freudenreichii to produce carbon dioxide. Some Gouda varieties can also develop small, irregular holes due to gas formation during ripening.
Furthermore, certain Gruyere cheeses may exhibit small holes, though typically not as prominent as those in Swiss or Jarlsberg. The formation of holes in these cheeses depends on the specific cultures used and the conditions during the cheese-making process. Generally, cheeses with large, regular holes are associated with the intentional use of Propionibacterium freudenreichii and controlled fermentation conditions.
Are the holes in Swiss cheese considered a defect or a desirable characteristic?
The holes in Swiss cheese are generally considered a desirable characteristic and an indicator of quality. Cheesemakers strive to create cheeses with well-formed, evenly distributed eyes. These holes are not a defect but rather a result of the natural fermentation process and the activity of specific bacteria.
The presence of “eyes” signifies that the cheese has been properly fermented and aged. Cheese graders often evaluate the size, shape, and distribution of the holes when assessing the quality of Swiss cheese. Consumers also associate the holes with the distinctive flavor and texture of Swiss cheese.
What determines the size and number of holes in Swiss cheese?
The size and number of holes in Swiss cheese are determined by a combination of factors related to the cheese-making process. The specific strain of Propionibacterium freudenreichii used is a key factor, as some strains produce more carbon dioxide than others. Temperature and humidity during fermentation also play crucial roles, influencing the bacteria’s activity and gas production.
Additionally, the milk composition and the duration of the aging process can impact the size and number of holes. Cheesemakers carefully control these variables to achieve the desired characteristics for the final product. Variations in these factors lead to the diverse range of Swiss cheese styles available.
How did the theory about hay particles causing holes in Swiss cheese originate?
For a long time, the accepted explanation for the holes in Swiss cheese involved tiny hay particles in the milk. It was believed that these particles served as nucleation points for carbon dioxide bubbles, leading to the formation of eyes. This theory persisted for many years and was widely taught and accepted.
However, recent research by Agroscope, a Swiss agricultural research institute, revealed that microscopic hay particles are not the primary cause of the holes. The research showed that microscopic specks in the milk, irrespective of whether they were hay, play a role in eye formation, but other factors, such as milk cleanliness, have a much greater effect. This discovery debunked the longstanding hay particle theory, offering a more nuanced understanding of hole formation in Swiss cheese.
Does the presence of holes affect the flavor of Swiss cheese?
While the holes themselves do not directly contribute to the flavor of Swiss cheese, the process that creates them does. Propionibacterium freudenreichii, the bacteria responsible for the holes, also produces propionic acid and acetic acid as byproducts of its metabolic activity. These acids contribute significantly to the distinctive nutty and slightly sweet flavor of Swiss cheese.
Therefore, the presence of holes indirectly indicates the presence of these flavor compounds. Cheeses with fewer or no holes might have a different flavor profile compared to those with well-formed eyes. The flavor development is directly linked to the bacterial activity that results in the formation of the holes.