The Real Reason Some Swiss Cheese Doesn T Have Holes According to researchers interviewed for the new yorker, the hay makes the swiss cheese holes by providing "the perfect shelter for bubbles of co2." so, in actuality, the carbon dioxide is still causing the holes in your swiss cheese, but the hay gives the carbon dioxide somewhere to live long term. it's not uncommon these days to come across. As the cheese ferments, this bacteria creates carbon dioxide, which turns into bubbles. when these bubbles pop, they form holes. in the cheese world, these holes are known as “eyes.”. the size of the eyes are determined by the temperature, storage, time, and acidity levels in the cheese. so the longer the cheese is fermented, the bigger the.
Why Does Swiss Cheese Have Holes Now, the afp reports that scientists have debunked a popular theory and discovered the real secret behind swiss cheese’s holes — hay particles in milk. though urban legend has it that mice eat. The absence of holes in some swiss cheese is not a defect but rather a natural variation that arises from the interplay of bacterial growth, curd texture, and other factors. the flavor of swiss cheese is primarily influenced by the type of bacteria used and the ripening process, not the presence or absence of holes. The theory linking carbon dioxide to the holes does have a scientific basis, but it's not entirely accurate. in 1917, american scientist william clark hypothesized that the bacteria present in milk used for swiss cheese production released carbon dioxide, and this gas formation was responsible for creating the characteristic holes — also known as "eyes" — in the cheese. So, the first thing you need to know is that, officially, they are not called holes! they are known as eyes, and if you find any swiss cheese without holes, it is described as blind. it is seen as a defect, a failure to produce the cheese properly. the holes are caused by carbon dioxide bubbles and are purposely encouraged by adding bacteria.
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