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Swiss cheese
Swiss cheese is a generic name in North America for several related varieties of cheese, mainly of North American manufacture, which resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, in Switzerland. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese without eyes is known as "blind".〔''The Nibble''. Cheese Glossary. (See the asterisked footnote at the very bottom of that page Thenibble.com )〕 (The term is applied to cheeses of this style made outside Switzerland, such as Jarlsberg cheese, which originates in Norway).
==Production==
Three types of bacteria are used in the production of Emmental cheese: ''Streptococcus salivarius'' subspecies ''thermophilus'', ''Lactobacillus'' (''Lactobacillus helveticus'' or ''Lactobacillus delbrueckii'' subspecies ''bulgaricus''), and ''Propionibacterium'' (''Propionibacterium freudenreichii'' subspecies ''shermani'').〔''Swiss Cheese Niche''. (Microbewiki.kenyon.edu )〕 In a late stage of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that develop the "eyes".〔''A bacterium used in the production of Emmental''. Genoscope. 16 January 2008. (Genoscope.cns.fr ). See the "Activities in cheese" section.〕 The acetate and propionic acid give Swiss its nutty and sweet flavor.〔''Making Swiss Cheese''. David B. Fankhauser, PhD. Professor of Biology and Chemistry. (University of Cincinnati Clermont College )〕 A hypothesis proposed by Swiss researchers in 2015 notes that particulate matter may also play a role in the holes' development and that modern sanitation eliminated debris such as hay dust in the milk played a role in reduced hole size in Swiss cheeses, or even "blind cheese".〔(Swiss cheese hole mystery solved: It's all down to dirt ). ''BBC'' (28 May 2015). Retrieved 31 May 2015.〕 Historically, the holes were seen as a sign of imperfection and cheese makers originally tried to avoid them by pressing during production. In modern times, the holes have become an identifier of the cheese.〔Scientific American Cheese Story August 2010 Pg 33〕
In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor because a longer fermentation period gives the bacteria more time to act.〔''Swiss Cheese Niche''. (Microbewiki.kenyon.edu )〕 This poses a problem, however, because cheese with large eyes does not slice well and comes apart in mechanical slicers. As a result, industry regulators have limited the eye size by which Swiss cheese receives the Grade A stamp.〔''Swiss Cheese''.(Professorshouse.com ) See the eighth paragraph.〕
In 2014, 297.8 million pounds of Swiss cheese was reportedly produced in the United States.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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