Why do some cheeses have holes and others

The holes in cheese are caused by bacteria that produce gas during the fermentation process. These bacteria are called Propionibacterium shermanii, and they are found in the milk of some cows and goats. When the milk is fermented, the bacteria produce carbon dioxide gas, which forms bubbles in the cheese. The size and number of holes in cheese depend on the amount of bacteria present and the length of the fermentation process.

Cheeses that are known for their holes include Emmental, Gruyère, and Jarlsberg. These cheeses are typically made with unpasteurized milk, which allows the bacteria to survive and produce gas. Pasteurized milk does not contain these bacteria, so cheeses made with pasteurized milk will not have holes.

The holes in cheese are not just for aesthetic purposes. They also contribute to the flavor and texture of the cheese. The gas produced by the bacteria breaks down the proteins in the cheese, which creates a smooth and creamy texture. The holes also allow oxygen to enter the cheese, which helps to develop the flavor.

So, the next time you see a cheese with holes, you can thank Propionibacterium shermanii for its deliciousness.