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Introduction
Swiss cheeses, in particular Emmental cheeses, are reputed for their distinctive holes. These holes not only contribute to the distinctive appearance of cheese, but are also a sign of quality and a specific production process. In this article, we will explore why Swiss cheeses have these holes, their meaning and the importance of these elements in milk production.
1. The history of Swiss cheeses
1.1 Origins and traditions
Cheese production in Switzerland has ancient roots, dating back more than a thousand years. Switzerland is known for its variety of cheeses, each with its own unique characteristics. Emmental is one of the most representative cheeses, originating in the Emmental region, located in the canton of Bern.
1.2 Trends in production
Over the centuries, cheesemaking techniques have evolved, but the artisanal tradition has remained. Swiss cheesemakers are known for their importance to the quality of ingredients and processing methods.
2. Holes in Swiss cheeses: why are there?
2.1 Production process
Holes in Swiss cheeses are the result of a specific fermentation process. During the production of cheese, the milk is inoculated with bacteria cultures and lactic ferments. These microorganisms play an essential role in the formation of holes.
2.2 Hole formation
Fermentation: During fermentation, bacteria produce acids and gases. In particular, propionic bacteria (such as Propionibacterium freudenreichii) produce carbon dioxide. This gas accumulates inside the cheese, forming air bubbles.
Development of holes: When the cheese is heated and pressed, the air bubbles cannot escape and dilate, creating the characteristic holes that we see in the final product.
2.3 Influence of temperature and humidity
Temperature and humidity conditions during cheese ripening also affect the size and quantity of holes. Cheese ripened at higher temperatures tend to develop larger holes.
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