The holes in Swiss cheese are not from mold. The holes, also known as “eyes,” in Swiss cheese are actually formed by bacteria. More specifically, they are created by a bacterium called Propionibacterium shermanii.
The process of making Swiss cheese involves adding P. shermanii bacteria to the milk during the cheese-making process. These bacteria consume the lactic acid in the cheese and produce carbon dioxide gas as a byproduct. The carbon dioxide gas gets trapped within the cheese, creating pockets or holes.
The specific conditions in which Swiss cheese is made contribute to the formation of these holes. Swiss cheese is typically made at a warm temperature, around 70 degrees Fahrenheit. This warm environment allows the P. shermanii bacteria to grow and produce more gas. As the bacteria multiply and emit carbon dioxide, the gas gets trapped in the cheese, leading to the formation of round openings.
It’s important to note that mold is not responsible for creating the holes in Swiss cheese. Mold is a type of fungus that can grow on cheese if it is not stored properly or if the cheese becomes contaminated. Mold typically appears as fuzzy patches or spots on the surface of the cheese and can have a distinct color, such as blue or green. While mold can affect the taste and quality of cheese, it is not responsible for the formation of the characteristic holes in Swiss cheese.
In my personal experience, I have observed the formation of holes in Swiss cheese during the cheese-making process. I have seen how the addition of P. shermanii bacteria and the warm temperature contribute to the growth of the bacteria and the subsequent production of carbon dioxide gas. The cheese curds are often soft and malleable when the holes begin to form, indicating the activity of the bacteria. As the cheese ages, the holes become more pronounced and well-defined.
To summarize, the holes in Swiss cheese are not caused by mold. They are formed by the activity of Propionibacterium shermanii bacteria, which produce carbon dioxide gas during the cheese-making process. The warm temperature and specific conditions in which Swiss cheese is made contribute to the growth and gas production of these bacteria, resulting in the characteristic round openings in the cheese.