Who doesn’t like cheese except Jerry?, since he loved it ❤
But as shown, he loved a special kind of cheese with holes, popularly known as Swiss cheese.
So why this cheese has holes?
Actually in a late stage of cheese production, a special bacteria releases carbon dioxide gas. The carbon dioxide slowly forms bubbles that develop the holes or also known as “eyes”. Incidentally this is the reaction that gives our cheese its nutty and sweet flavor.
But story doesn’t ends here as per Swiss researchers.
They propose that particulate matter (minute separate particles) may also play a role in the holes’ development and that modern sanitization eliminated debris (such as hay dust in the milk) which played a role in reduced hole size in Swiss cheeses.
Historically, the holes were seen as a sign of imperfection and cheese makers originally tried to avoid them by pressing during production. But in modern times, the holes have become an TSP of the cheese.
In general, the larger the eyes in a Swiss cheese, the more better the flavor because a longer fermentation period gives the bacteria more time to react.