Why Does Some Cheese Have Holes?

The video explains the unique characteristics of Swiss cheese, particularly its holes, known as 'eyes.' It discusses how these holes are formed by bacteria during the cheese-making process. The video also explores why modern Swiss cheese has fewer holes, attributing this to changes in production methods and the absence of hay, which used to aid in bubble formation. The role of bacteria in cheese making is highlighted, along with a brief mention of other cheese types like mozzarella and cheddar.

What is the unique feature of Swiss cheese that distinguishes it from most other cheeses?

• It is made from goat milk.

• It has a strong smell.

• It has holes known as 'eyes'.

• It is always yellow in color.

What role do bacteria play in the cheese-making process?

• They change the color of the cheese.

• They add flavor to the cheese.

• They cause reactions that create bubbles.

• They make the cheese harder.

Why do modern Swiss cheeses have fewer holes compared to the past?

• Different bacteria are used now.

• Cheese is aged for a shorter time.

• Hay is no longer present in the process.

• Cheese is made at a higher temperature.

What is hay, and how did it contribute to the formation of holes in Swiss cheese?

• Hay is a type of bacteria used in cheese-making.

• Hay is a tool used to cut cheese.

• Hay is dried grass that helped form bubbles.

• Hay is a flavoring agent added to cheese.

What is the main reason scientists believe there are fewer holes in Swiss cheese today?

• Modern methods prevent hay from entering the process.

• The bacteria used are less active.

• Cheese is stored in colder environments.

• The cheese is made with less milk.