Swiss cheeseflower is made by adding cultures of the bacteriaS. thermophilus , LactobacillusandP. shermanito warm ( and , in the case of Swiss Emmentaler , unpasteurised ) milk . These bacterium form curd in the Milk River , which are then pressed into wheel - shaped cast and soaked in a brine bath . The seawater constitute a thick rind around the cheese and the wheels are set in ripening caves to mature .
As the cheese ages , the bacteria continue to eat away at it . P. shermanialso consume the lactic acid egest by the other types of bacteria and , in go , grow carbon dioxide and propionic acid . The latter helps create Swiss cheese ’s characteristic flavor and the former , because of the concentration of the Malva sylvestris and the rind , strain bubble . The more the cheeseflower ages , the expectant the house of cards get , and when the wheel is break into more achievable slice , the bubble burst , leaving behind the holes .
These hole are called " eyes" by cheesemakers , and their size of it can be controlled by change the sour and ageing time and temperature of the tall mallow . The size of it of the eyes might not seem deserving worrying about , but it is pretty important . In 2000 , the FDA ruled that the eyes in Grade - A Swiss sold in America had to be between 3/8 and 13/16 of an inch in diam because newer tall mallow fade equipment was deplume enceinte - eyed Swiss cheeseflower asunder .
This question was first asked by my girlfriend and fellow Flosser , Erica , and againthis weekby readerHeather . If you ’ve get a burning question that you ’d wish to see answered here , shoot me an email atflossymatt(at)gmail.com . Twitter user can also make nice withmeand ask me questions there . Be certain to give me your name and emplacement ( and a link , if you want ) so I can give you a little call out .
