![]() Cheese with large eyes doesn't slice well, sometimes coming apart in mechanical slicers. This poses a problem for makers of pre-sliced Swiss cheese, the most popular category in the United States. In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor This is because the same conditions that lead to large eyes - longer aging or higher temperatures - also give the acting bacteria and enzymes more time to produce flavor. Swiss cheese without eyes is known as "blind." shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make up the eyes. Three types of bacteria are used in the production of Emmentaler cheese: Streptococcus thermophilus, Lactobacillus, and Propionibacterium shermanii. ![]() As well, that type of cheese is called fromage suisse (Swiss cheese) in Canadian French usage, but not in European French-speaking countries. ![]() The use of Swiss cheese as a generic name for a type of cheese (as opposed to a descriptor of national origin) is not common in the United Kingdom, where the cheeses are usually distinguished individually. It has a distinctive appearance, as a block of the cheese is riddled with holes known as "eyes." Swiss cheese is the generic name, in the United States, Canada and Australia, for several related varieties of cheese, all of which resemble the Swiss Emmental.
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