Have you ever pulled the Swiss cheese out of the refrigerator to use for a sandwich or dinner and wondered how it was made? How do they get the holes in the cheese? Let's take a closer look at exactly how Swiss cheese is made.
Made with a contemporary Method
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Making this type of cheese with a contemporary recipe will involve more technology and industrial machinery that the original method. One of the key components when production this cheese is the climatic characteristic settings. To start the process the milk must first be checked for not only freshness but also fat article level. It is then strained before being located into a 90 degree vat where it will be strained persistently. Once the milk has reached 90 degrees lactic acid and rennet will be added. Once this step is perfect the mixture is then left to sit until the milk curdles and then turns into a more custard texture. This will take about 40 minutes.
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Fermentation in production Swiss cheese with the contemporary Method
A cheese harp will then cut the mixture into smaller pieces. Whey or water is then separated from the cheese curds and then heated at 125 degrees in order to take off any whey that may be remaining. A hydraulic press will then press the cheese for 20 hours. It will then be put into a vat that is filled with brine and be left there for 48 hours. The salt that is within the brine will be absorbed by the cheese and forms into rinds. These rinds will then be located within a 55 degree cellar for up to 20 days. The rinds will then be moved into a cellar that is about 70 degrees hotter where the cheese will sweat causing it to turn incessantly. Once the cheese rinds have fermented it will then be cleaned before being moved to a third cellar where the cheese will be left to mature for about 3 months at 53 degrees.
How are the Holes Made?
One of the things that makes this cheese stand out to many citizen is the holes that it has. But how are those holes made? The holes that are seen in the Swiss cheese are verily part of the whole cheese production process. The pockets within the Swiss cheese are created from bacteria that are used during the process. These pockets are what creates those customary large holes that you can see throughout the Swiss cheese.
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