Cheese With A Secret: Is Swiss Cheese The Only One With A Gaseous Advantage?

Is Swiss cheese the only cheese with holes? The answer is a resounding **no**. While Swiss cheese is perhaps the most famous cheese with holes, it is by no means the only one. In fact, there are many other cheeses that have holes, each with its own unique flavor and texture.

What Causes Holes in Cheese?

The holes in cheese are caused by a process called lactic acid fermentation. When milk is turned into cheese, bacteria are added to the milk. These bacteria eat the lactose in the milk and produce lactic acid as a byproduct. The lactic acid causes the milk to coagulate, forming curds and whey.

The curds are then cut and heated, which causes them to release more whey. The whey is drained off, and the curds are pressed into molds. As the curds cool, they shrink and release even more whey. This creates small pockets of air in the cheese, which eventually become the holes.

Other Cheeses with Holes

In addition to Swiss cheese, there are many other cheeses that have holes. Some of the most popular include:

• Emmental – A Swiss cheese that is similar to Swiss cheese but has larger holes.
• Comté – A French cheese that has a nutty flavor and small holes.
• Gruyère – A Swiss cheese that has a slightly sweet flavor and small holes.
• Jarlsberg – A Norwegian cheese that has a mild flavor and large holes.
• Maasdam – A Dutch cheese that has a sweet flavor and large holes.
• Mimolette – A French cheese that has a nutty flavor and small holes.
• Raclette – A Swiss cheese that has a mild flavor and small holes.

Why Do Some Cheeses Have Holes and Others Don’t?

The size and number of holes in a cheese are determined by a number of factors, including the type of bacteria used, the temperature at which the cheese is made, and the length of time the cheese is aged.

Cheeses that are made with bacteria that produce a lot of gas will have more holes than cheeses that are made with bacteria that produce less gas. Cheeses that are made at a higher temperature will also have more holes than cheeses that are made at a lower temperature. And cheeses that are aged for a longer period of time will have more holes than cheeses that are aged for a shorter period of time.

Are Cheeses with Holes Better Than Cheeses Without Holes?

There is no right or wrong answer to this question. It is simply a matter of personal preference. Some people prefer the nutty flavor of cheeses with holes, while others prefer the milder flavor of cheeses without holes. Ultimately, the best cheese is the cheese that you enjoy the most.

How to Enjoy Cheeses with Holes

There are many ways to enjoy cheeses with holes. You can eat them on their own, or you can use them in recipes. Some popular ways to use cheeses with holes include:

• Fondue – A Swiss dish made with melted cheese, wine, and bread.
• Raclette – A Swiss dish made with melted cheese, potatoes, and pickles.
• Grilled cheese sandwiches – A classic American dish made with melted cheese and bread.
• Cheese platters – A selection of cheeses served with crackers, fruit, and nuts.

In a nutshell: The Holey Grail of Cheeses

So, is Swiss cheese the only cheese with holes? The answer is a resounding no. There are many other cheeses that have holes, each with its own unique flavor and texture. Whether you prefer the nutty flavor of Swiss cheese or the milder flavor of a cheese with smaller holes, there is sure to be a cheese with holes that you will enjoy.

Questions We Hear a Lot

Q: What is the difference between Swiss cheese and Emmental cheese?

A: Swiss cheese and Emmental cheese are both Swiss cheeses that have holes. However, Emmental cheese has larger holes than Swiss cheese.

Q: What is the best way to store cheese with holes?

A: Cheese with holes should be stored in the refrigerator in a sealed container. This will help to prevent the cheese from drying out and losing its flavor.

Q: Can I freeze cheese with holes?

A: Yes, you can freeze cheese with holes. However, the texture of the cheese may change slightly when it is thawed.