Why Swiss cheese has holes?
No, the little holes in Swiss cheese are not the product mischievous mice. The reason for the holes in Swiss cheese, called eyes in the world of cheese, is more scientific.
The proper name is Emmentaler Swiss cheese and this gets its distinctive appearance and flavor thanks to the bacteria that turns milk into cheese. All cheeses contain bacteria that help them develop into edible products, but the bacteria is not the same for all classes.
To make Swiss cheese, cultures of the bacterium S. thermophilus, Lactobacillus and P. shermani. shermani are mixed with cow's milk. The bacteria helps create cheese curds, which are soaked in brine and pressed into cheese molds. The cheese is then stored in 72 to 80 degrees F and left to mature.
At this point is when the bacteria really works. Their job is to free lactic acid and other bacteria, a gas-consuming. This bacterium, P. shermani, releases carbon dioxide when consumed lactic acid and forms bubbles. The bubbles do not disappear, pockets are formed in air resulting in the hole in the Swiss cheese.
The size of the holes can be controlled by the creators of cheese through the acidity, temperature and time of maturity, making it possible to have Swiss cheese "Baby" option and regular.