The hidden chemistry that carves 'eyes' into Swiss-style cheese
In short: Those iconic holes in Emmental are not mere accidents; they are the visible footprints of microscopic life. This video explores how bacteria and fermentation transform milk into a complex structure over months of aging.
The formation of 'eyes' is a collaborative process involving specific bacteria, fermentation, and the release of carbon dioxide. As these microorganisms work inside the cheese during its long maturation period, the gas creates pockets that expand into the familiar openings we see today.
While these features are prized in certain varieties like Emmental, they are not always desired by cheesemakers. Depending on the specific cheese being produced, these holes can be viewed as a signature characteristic or even a structural defect. Modern techniques now allow producers to manage this biological process with greater predictability.
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- Summary by Intellect · source: What Causes the Holes in Cheese
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