What causes the holes in Swiss cheese?
@mossjanicelynn (1240)
United States
3 responses
@19ewf84 (461)
• Austria
2 Aug 07
Doesn't have to do with *shrinking*..
Among others lactic acid are responsible for the cheese maturation.
If you put that together with "Propionsäurebakterien" (sorry, I wasn't able to find the english word for it..) you *create* carbon dioxide. And the carbon d. causes the holes..
A little hint:
If you see a cheese with oval, to many, to big holes, the fermentation was too intensive - don't buy it! It's not a good sign and the cheese doesn't taste well.
Hope I was able to help ;/
My english is so bad..
@mossjanicelynn (1240)
• United States
2 Aug 07
That really is the best response, I already know the answers to all my questions, I just like what people respond too. There is nothing wrong with your spelling, looks very good from here.
@blackbriar (9076)
• United States
2 Aug 07
lol Your not confused, moss is confusseled.
1 person likes this
@blackbriar (9076)
• United States
2 Aug 07
The holes in swiss cheese are actually air bubbles that popped while the cheese was curing/aging.
1 person likes this
@blackbriar (9076)
• United States
3 Aug 07
Please refer to poster #1. All I know is that the carbon dioxide causes the holes which in turn fizzles out and leaves the holes. I'm not a genius, ya know. :-P
1 person likes this
@mossjanicelynn (1240)
• United States
2 Aug 07
But how do they get so big and how come other cheese don't have these special effects?
