How do the holes get into the cheese?

A question that is especially popular with children, but that many adults can not answer, is how come the holes in the cheese? Some may think that the holes are drilled in the cheese. That's not true! The holes in the cheese are a natural phenomenon and are easy to explain.

Where do big holes in the cheese come from?

The secret lies in cheese ripening. At the beginning of cheese production, specially bred bacteria are added to the milk, causing carbon dioxide to form when cheese is ripened. Since the gas can not escape through the dough and the bark, it accumulates in different sized cavities in the cheese. These are the holes in the cheese.

How big these are depends on the type and amount of bacteria and the strength of the cheese. For example, the Emmentaler is stored for a few weeks in a fermenting cellar at 23 ° C - thus creating the large, typical holes.

Where do the little holes come from?

Smaller holes are formed, for example, on the Tilsiter before cheese ripening. The cheese is not pressed into the mold, but is given by hand. This creates a loose layering in which the smaller holes are created.



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