Cheese, a staple in many cuisines around the world, comes in a wide variety of textures, flavors, and appearances. One of the most distinctive features of some cheeses is the presence of holes, also known as “eyes.” These holes can range in size from small, pea-sized bubbles to large, gaping voids. But have you ever wondered which cheeses are known for their holes? In this article, we’ll delve into the world of hole-y cheeses and explore the reasons behind their unique appearance.
The Science Behind the Holes
Before we dive into the different types of cheeses with holes, it’s essential to understand the science behind their formation. The holes in cheese are caused by carbon dioxide gas bubbles that form during the fermentation process. This process occurs when bacteria, such as Propionibacterium freudenreichii, feed on the lactose in the milk, producing carbon dioxide as a byproduct.
As the cheese ages, the carbon dioxide bubbles get trapped inside the cheese, forming holes. The size and distribution of the holes depend on various factors, including the type of bacteria used, the aging process, and the moisture content of the cheese.
Types of Cheeses with Holes
Now that we’ve covered the science behind the holes, let’s explore some of the most popular cheeses with holes.
1. Emmental
Emmental, a Swiss cheese, is perhaps the most iconic cheese with holes. Its characteristic large, round holes can range in size from 1-3 cm in diameter. Emmental is made from cow’s milk and is aged for a minimum of four months, during which time the bacteria produce carbon dioxide, forming the distinctive holes.
2. Gruyère
Gruyère, another Swiss cheese, also boasts a hole-y appearance. However, its holes are generally smaller than those found in Emmental. Gruyère is made from cow’s milk and is aged for a minimum of five months, which contributes to its rich, nutty flavor.
3. Jarlsberg
Jarlsberg, a Norwegian cheese, has a distinctive yellow color and a semi-soft texture. Its holes are smaller than those found in Emmental and Gruyère, but still visible to the naked eye. Jarlsberg is made from cow’s milk and is aged for a minimum of three months.
4. Edam
Edam, a Dutch cheese, is known for its mild flavor and semi-hard texture. Its holes are small and scattered throughout the cheese. Edam is made from cow’s milk and is aged for a minimum of four weeks.
The Role of Bacteria in Hole Formation
As mentioned earlier, bacteria play a crucial role in the formation of holes in cheese. The type of bacteria used can affect the size and distribution of the holes. For example, Propionibacterium freudenreichii is commonly used in the production of Emmental and Gruyère, while Lactococcus lactis is used in the production of Edam.
The bacteria feed on the lactose in the milk, producing carbon dioxide as a byproduct. The carbon dioxide bubbles get trapped inside the cheese, forming holes. The type of bacteria used can also affect the flavor and texture of the cheese.
Factors Affecting Hole Formation
Several factors can affect the formation of holes in cheese, including:
- Type of bacteria used: Different types of bacteria can produce different amounts of carbon dioxide, affecting the size and distribution of the holes.
- Aging process: The length of time the cheese is aged can affect the size and distribution of the holes. Longer aging times can result in larger holes.
- Moisture content: The moisture content of the cheese can affect the formation of holes. Cheeses with higher moisture content tend to have larger holes.
- Temperature and humidity: The temperature and humidity of the aging environment can affect the formation of holes.
Culinary Uses of Cheeses with Holes
Cheeses with holes are versatile and can be used in a variety of dishes. Here are a few ideas:
- Fondue: Emmental and Gruyère are commonly used in fondue, a popular Swiss dish.
- Grilled cheese: Jarlsberg and Edam are great options for grilled cheese sandwiches.
- Cheese platters: Cheeses with holes are a great addition to cheese platters, adding visual interest and variety.
- Cooking: Cheeses with holes can be used in a variety of cooked dishes, such as mac and cheese, cheese sauces, and soups.
Pairing Cheeses with Holes with Wine
Cheeses with holes can be paired with a variety of wines, depending on the type of cheese and the desired flavor profile. Here are a few suggestions:
- Emmental and Gruyère: Pair with a dry white wine, such as Chardonnay or Riesling.
- Jarlsberg: Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
- Edam: Pair with a sparkling wine, such as Champagne or Prosecco.
Conclusion
Cheeses with holes are a unique and delicious addition to any meal. Whether you’re a fan of Emmental, Gruyère, Jarlsberg, or Edam, there’s a hole-y cheese out there for you. By understanding the science behind the holes and the factors that affect their formation, you can appreciate these cheeses even more. So next time you’re at the cheese counter, be sure to pick up a wheel of Emmental or a block of Jarlsberg and enjoy the hole-y experience!
What causes the holes in cheese?
The holes in cheese are caused by carbon dioxide gas bubbles that are produced during the fermentation process. This process occurs when bacteria, such as Propionibacterium freudenreichii, feed on the lactose in the cheese and produce carbon dioxide as a byproduct. The carbon dioxide gas bubbles get trapped in the cheese, forming the characteristic holes.
The size and distribution of the holes can vary depending on factors such as the type of cheese, the aging process, and the specific bacteria used. For example, cheeses like Emmental and Gruyère have large holes due to the high levels of carbon dioxide produced during fermentation, while cheeses like Gouda and Edam have smaller holes.
What types of cheese typically have holes?
Cheeses that typically have holes are those that undergo a process called “propionic fermentation,” which involves the action of Propionibacterium freudenreichii bacteria. Examples of cheeses with holes include Emmental, Gruyère, Jarlsberg, and Gouda. These cheeses are often classified as “Swiss-style” or “Alpine-style” cheeses, due to their origins in the mountainous regions of Europe.
Other types of cheese may also have holes, although they may not be as pronounced. For example, some types of blue cheese, such as Roquefort and Stilton, can have small holes or veins due to the action of mold cultures. However, these holes are typically smaller and more irregular than those found in propionic fermentation cheeses.
Do the holes in cheese affect its flavor or texture?
The holes in cheese can affect its flavor and texture, although the impact is often subtle. The carbon dioxide gas bubbles that form the holes can contribute to a lighter, more aerated texture in the cheese. This can be particularly noticeable in cheeses like Emmental and Gruyère, which have a characteristic “spongy” texture.
In terms of flavor, the holes in cheese can provide a pathway for flavor compounds to migrate and develop. For example, the carbon dioxide gas bubbles can help to distribute the flavors of the cheese’s natural enzymes and microorganisms, resulting in a more complex and nuanced flavor profile. However, the impact of the holes on flavor is often secondary to other factors, such as the type of milk used and the aging process.
Can you make cheese with holes at home?
Yes, it is possible to make cheese with holes at home, although it can be a challenging process. To make cheese with holes, you will need to create an environment that supports propionic fermentation, which involves the action of Propionibacterium freudenreichii bacteria. This can be achieved by using a cheese culture that contains these bacteria, as well as by controlling factors such as temperature, humidity, and aging time.
However, making cheese with holes at home can be tricky, as it requires a high degree of control over the cheese-making process. For example, the temperature and humidity levels must be carefully managed to support the growth of the Propionibacterium freudenreichii bacteria, and the aging time must be carefully controlled to allow the carbon dioxide gas bubbles to form. If you are new to cheese-making, it may be helpful to start with a simpler recipe and work your way up to more complex cheeses.
Are the holes in cheese a sign of quality?
The holes in cheese are not necessarily a sign of quality, although they can be an indicator of a well-made cheese. In general, the size and distribution of the holes can provide clues about the cheese’s origin, type, and aging process. For example, a cheese with large, evenly distributed holes may be a sign of a high-quality Emmental or Gruyère.
However, the presence of holes is not a guarantee of quality, and some cheeses may have holes that are irregular or poorly formed. In addition, some cheeses may be deliberately made without holes, such as certain types of processed cheese or cheese spreads. Ultimately, the quality of a cheese is determined by a range of factors, including its flavor, texture, and overall character.
Can you eat the holes in cheese?
Yes, the holes in cheese are perfectly safe to eat. The carbon dioxide gas bubbles that form the holes are a natural byproduct of the cheese-making process, and they do not pose any health risks. In fact, the holes in cheese can be a desirable feature, as they can contribute to a lighter, more aerated texture and a more complex flavor profile.
However, it’s worth noting that the holes in cheese can be a bit fragile, and they may collapse or disappear if the cheese is handled roughly or exposed to heat. To preserve the holes in cheese, it’s best to handle the cheese gently and store it in a cool, dry place.