Have you ever gazed upon a wedge of cheese riddled with holes and wondered, “What is that called?” The answer, while seemingly simple, unveils a fascinating journey into the world of cheese production, microbiology, and culinary history. The most common answer is Swiss cheese, but the story is much more nuanced than that. Let’s delve into the world of “holey” cheese, exploring its varieties, the science behind those characteristic “eyes,” and the historical context that shaped its popularity.
The “Eyes” Have It: Understanding the Characteristic Holes
The iconic holes found in certain cheeses are technically referred to as “eyes.” These aren’t accidental imperfections; they’re the result of a complex fermentation process orchestrated by specific bacteria. The size, shape, and distribution of these eyes are crucial indicators of the cheese’s quality, flavor profile, and overall craftsmanship.
The Role of Bacteria in Eye Formation
The primary culprit behind eye formation is a type of bacteria called Propionibacterium freudenreichii. This bacterium consumes lactic acid, a byproduct of initial fermentation, and in doing so, produces carbon dioxide (CO2) gas. As the cheese matures, this CO2 gas becomes trapped within the developing cheese matrix.
As the cheese is semi-solid, the accumulating gas creates pockets. The elasticity of the cheese mass allows for expansion, resulting in the formation of those distinctive round “eyes” we see in Swiss-type cheeses. The cheese maker’s skill is crucial in controlling the temperature and humidity to ensure the right bacteria thrive and the gas distributes evenly, creating desirable eye formation.
Factors Affecting Eye Size and Distribution
Several factors influence the size, shape, and distribution of eyes in cheese:
- Temperature: Warmer temperatures can accelerate bacterial activity, potentially leading to larger eyes. Colder temperatures will slow down the process and can prevent eye formation entirely.
- Humidity: Humidity levels during aging affect the moisture content of the cheese, which, in turn, influences the bacterial activity and gas diffusion.
- Milk Composition: The type and quality of milk used impact the amount of lactic acid available for the bacteria to consume. Variations in fat and protein content affect the cheese’s structure and elasticity.
- Cheese Making Techniques: Specific cheese making techniques, such as pressing the curd and controlling pH levels, can influence the formation and distribution of eyes. Adding specific cultures or adjusting the production process influences the final product.
- Specific Bacterial Strains: Different strains of Propionibacterium freudenreichii produce varying amounts of CO2, resulting in different eye sizes.
Beyond Swiss: Exploring Varieties of Cheese with Eyes
While “Swiss cheese” is often the first thing that comes to mind, the world of “holey” cheese extends far beyond this familiar variety. Different cheese types utilize unique processes and bacteria to achieve their characteristic eyes, resulting in a diverse range of flavors and textures.
Emmental: The Quintessential Swiss Cheese
Emmental is arguably the most famous and widely recognized Swiss cheese. Originating in the Emmental region of Switzerland, this cheese is characterized by its large, prominent eyes, firm texture, and nutty, slightly fruity flavor. Traditionally made from raw cow’s milk, Emmental requires a meticulous aging process, typically lasting several months, to develop its signature characteristics.
Jarlsberg: A Norwegian Twist on Swiss
Jarlsberg is a Norwegian cheese inspired by Swiss Emmental. It features large, round eyes and a mild, slightly sweet flavor that is popular with all age groups. Jarlsberg is known for its smooth, supple texture and consistent quality, making it a versatile cheese for snacking, melting, and cooking. Unlike Emmental, Jarlsberg is often made with pasteurized milk to maintain consistent characteristics.
Leerdammer: A Dutch Interpretation
Leerdammer, a Dutch cheese, presents a unique take on the “holey” cheese. It features large, irregularly shaped eyes and a mild, slightly sweet, and nutty flavor profile. Leerdammer is known for its smooth, creamy texture, which sets it apart from traditional Swiss-style cheeses. Its approachable flavor makes it a popular choice for sandwiches and everyday snacking.
Other Cheeses with Eyes
Beyond the commonly known varieties, other cheeses may exhibit eye formation, depending on the specific cultures used and the production process. Some examples include:
- Appenzeller: A Swiss cheese with smaller, more irregular eyes and a strong, aromatic flavor.
- Raclette: A Swiss cheese known for its excellent melting properties, often featuring small to medium-sized eyes.
The Science of Flavor: How Eyes Contribute to Taste
While the visual appeal of eyes is undeniable, they also play a role in the overall flavor profile of the cheese. The bacterial activity responsible for eye formation also produces other compounds that contribute to the taste and aroma.
Volatile Fatty Acids and Aromatic Compounds
Propionibacterium freudenreichii produces propionic acid, a volatile fatty acid that contributes to the distinct tangy and slightly sweet flavor characteristic of Swiss-type cheeses. This bacteria also creates other aromatic compounds that contribute to the cheese’s complex flavor. The specific flavor profile is also impacted by the milk quality, aging conditions, and any other bacteria present.
Texture and Mouthfeel
The presence of eyes also affects the texture and mouthfeel of the cheese. The air pockets created by the eyes contribute to a lighter, more airy texture compared to cheeses without eyes. This can influence the way the cheese melts and feels in the mouth, enhancing the overall eating experience.
A Historical Perspective: The Evolution of Swiss Cheese
The history of Swiss cheese is intertwined with the agricultural practices and culinary traditions of the Swiss Alps. Cheesemaking has been a vital part of Swiss culture for centuries, providing a way to preserve milk and sustain communities in the mountainous regions.
Traditional Cheesemaking in the Swiss Alps
Traditional Swiss cheesemaking involved using milk from cows grazing on alpine pastures. The cheesemaking process was often a communal effort, with families and neighbors working together to produce large wheels of cheese. These wheels were then aged in mountain cellars, where the cool, humid environment fostered the development of unique flavors and textures.
The Rise of Emmental and Global Popularity
Emmental cheese originated in the Emmental region of Switzerland in the 15th century and gradually gained popularity throughout the country and beyond. Its distinctive flavor, long shelf life, and impressive size made it a valuable commodity. The development of transportation and refrigeration technologies in the 19th and 20th centuries allowed Emmental to be exported globally, solidifying its status as one of the world’s most recognizable cheeses.
Serving and Enjoying Cheese with Eyes
Cheese with eyes, whether it’s Emmental, Jarlsberg, or Leerdammer, is incredibly versatile and can be enjoyed in a variety of ways.
Classic Pairings
These cheeses pair well with a range of accompaniments, including:
- Fruits: Apples, pears, and grapes complement the nutty and slightly sweet flavors of Swiss-type cheeses.
- Nuts: Walnuts, almonds, and pecans provide a satisfying crunch and enhance the cheese’s nutty notes.
- Bread: Crusty breads and crackers are ideal for serving with cheese, allowing you to fully appreciate the flavor and texture.
- Wine: Light-bodied white wines, such as Riesling or Sauvignon Blanc, pair well with the mild flavors of these cheeses.
Culinary Applications
Cheese with eyes is also an excellent ingredient in a variety of dishes:
- Sandwiches: Its smooth texture and mild flavor make it a classic choice for sandwiches.
- Gratins: Emmental is a popular choice for gratins, adding a rich, nutty flavor and excellent melting properties.
- Fondue: Although Gruyere and Emmental are traditionally used in fondue, other Swiss-style cheeses can add interesting flavor variations.
- Quiches and Tarts: Shredded or cubed, Swiss-type cheeses add a creamy texture and savory flavor to quiches and tarts.
- Mac and Cheese: Using a blend of cheese, including Emmental, enhances the flavour and creaminess of mac and cheese.
In conclusion, while “Swiss cheese” is a common and understandable answer to the question, “What is hole-y cheese called?”, the reality is far more complex and captivating. The presence of “eyes” in cheese is a testament to the intricate science of cheesemaking and the artistry of cheesemakers who have perfected their craft over generations. From the bacterial activity to the aging process, every step contributes to the unique flavor and texture of these beloved cheeses. Whether you’re enjoying a slice of Emmental in a sandwich or melting Jarlsberg in a gratin, take a moment to appreciate the story behind those iconic holes.
What types of cheese are typically associated with having “eyes”?
The most famous and readily recognized “eye”-filled cheeses are Emmental and Swiss cheese. These cheeses are characterized by their large, round eyes, which are formed during the fermentation process. Other cheeses that may exhibit eyes, though often smaller or less pronounced, include Gruyère and some varieties of Gouda. The size, shape, and distribution of the eyes are often indicative of the specific cheese-making process and can even be used to judge the cheese’s quality.
The prevalence of eyes depends heavily on the cheese’s recipe and production methods. Factors like the type of bacteria used, the temperature of fermentation, and the length of aging all play a crucial role. Therefore, while many cheeses might technically develop small eyes, Emmental and Swiss cheese remain the quintessential examples of cheeses specifically crafted to exhibit this characteristic.
What causes the formation of “eyes” in cheese?
The formation of “eyes” in cheese is primarily attributed to the activity of certain bacteria during the cheese-making process, specifically propionic acid bacteria (PAB). These bacteria consume lactic acid, a byproduct of other fermentation processes, and convert it into propionic acid, acetic acid, and carbon dioxide. The carbon dioxide gas, unable to escape the semi-solid cheese mass, accumulates in pockets, eventually forming the round holes we know as eyes.
The size and distribution of the eyes are affected by various factors, including the temperature of the curing room and the moisture content of the cheese. A warmer temperature generally leads to more rapid fermentation and larger eyes. The consistency of the cheese itself also plays a role; a more elastic cheese mass allows the gas pockets to expand more readily, while a drier cheese might inhibit eye formation.
Is the presence of “eyes” in cheese a good or bad sign?
Generally speaking, the presence of eyes in Emmental and Swiss cheese is considered a desirable characteristic and an indicator of proper fermentation. Eye formation signifies that the propionic acid bacteria have successfully converted lactic acid and produced the characteristic flavors and textures of these cheeses. Cheesemakers carefully monitor the process to ensure the eyes are appropriately sized and distributed.
However, abnormally large or irregularly shaped eyes can be a sign of undesirable fermentation. In some cases, an overabundance of carbon dioxide can lead to “blowing,” where the cheese swells and develops large, misshapen holes. Therefore, while eyes are typically a good sign, their appearance must be within the expected range for the specific cheese variety.
What role do propionic acid bacteria (PAB) play in cheese production?
Propionic acid bacteria (PAB) are crucial in the production of “eye”-filled cheeses like Emmental and Swiss cheese. These bacteria are responsible for consuming lactic acid, a byproduct of the initial fermentation by lactic acid bacteria, and converting it into propionic acid, acetic acid, and carbon dioxide. This conversion is what gives these cheeses their distinctive nutty and slightly sweet flavor profiles.
Beyond flavor and eye formation, PAB also contribute to the overall texture and stability of the cheese. The production of propionic acid helps to lower the pH of the cheese, which can inhibit the growth of undesirable microorganisms. Furthermore, the carbon dioxide produced helps to create the characteristic open structure of these cheeses.
Does the size and number of “eyes” affect the taste of the cheese?
While the size and number of eyes themselves don’t directly impact the taste of the cheese, they are an indication of the activity of the propionic acid bacteria, which do significantly affect the flavor. The propionic acid and acetic acid produced during the fermentation process contribute to the nutty, sweet, and slightly tangy flavors characteristic of Emmental and Swiss cheese. Therefore, the presence of well-formed eyes often correlates with a well-developed flavor profile.
A cheese with too few or poorly formed eyes might indicate insufficient activity of the PAB, resulting in a blander, less complex flavor. Conversely, overly large or abundant eyes could suggest an overproduction of propionic acid and other byproducts, potentially leading to a sharp or off-putting taste. The balance is key, and the eyes serve as a visual marker of the fermentation process.
Are there any myths or misconceptions surrounding the “eyes” in cheese?
One common misconception is that the eyes in cheese are created by rodents or insects. This is entirely false; as mentioned earlier, the eyes are a result of carbon dioxide gas produced by propionic acid bacteria during fermentation. Another myth is that the size of the eyes directly correlates with the quality of the cheese. While eye formation is a desired characteristic, abnormally large or irregular eyes can actually indicate a flaw in the cheese-making process.
Another misconception is that all cheeses with holes are the same. Different types of cheese use different bacteria and methods during the cheese-making process. For instance, some cheeses have eyes from the use of specific molds. These differences in process and bacteria give cheeses their unique characteristics.
How can I store cheese with “eyes” to maintain its quality?
Storing cheese with eyes properly is crucial to maintaining its flavor and texture. The ideal storage environment is in the refrigerator, wrapped tightly in cheese paper or parchment paper, then placed in a resealable plastic bag or container. This helps to prevent the cheese from drying out and absorbing unwanted odors from other foods in the refrigerator.
The optimal temperature for storing most cheeses is between 35 and 45 degrees Fahrenheit (2 to 7 degrees Celsius). Avoid storing cheese in the refrigerator door, as the temperature fluctuates more in that area. When ready to serve, remove the cheese from the refrigerator at least 30 minutes prior to allow it to come to room temperature, which will enhance its flavor and texture.