Why does Swiss cheese have large holes in it?

The holes in Swiss cheese are created in the cheese making process. Large holes in the cheese allow air to circulate, which helps the cheese become flavorful. When you cut off a piece of cheese, the hole enables the cheesy flavor to escape.

Why do Swiss cheese have big holes in it?

Most cheese takes its shape from the culture of the cheese maker and the cheese’s type. Cheddars, for example, are made with a culture that produces tiny holes, whereas culture for Camembert lets the cheese take on a more rounded, bat-like shape. In Switzerland, the culture of the cheese maker and the cheese are again different. Each region has its own cheese culture and the process for making the cheese changes according to the cheese maker’s traditions.

Why does Swiss cheese have a lot of holes in it?

The holes in Swiss cheese are made from the natural holes in the milk from which the cheese is made. This milk is collected from the cheese maker's cows and drained of its whey. The cheese is then formed into its distinctive shapes and aged. During aging, the cheese becomes more acidic and the proteins in the milk form a solid network that becomes the cheese's structure.

Why does Swiss cheese have holes?

Swiss cheese is made by heating the curds, separating the curds and whey, then sealing the cheese in cloth. The holes develop naturally when air pockets form in the cheese as it cools. The larger the holes, the more air is trapped, making the cheese lighter and milder in flavor.

Why is Swiss cheese supposed to have holes in it?

If you’ve ever wondered why Swiss cheese has holes in it, you aren’t alone. The holes provide drainage, so the cheese can absorb more moisture. This helps to prevent the cheese from drying out and becoming hard. Also, the holes allow air to reach the interior of the cheese and help prevent cheese mold.