These bacteria consume lactic acid and release little gas bubbles. Those get trapped in the cheese, and then they pop, forming those little holes. The size of the holes depends on the temperature of the milk and its acidity. Most Swiss cheeses have extra-large holes. This cheese is made at a warm temperature of 70°F, and it stays this way for about six weeks. So, the product is very soft, and the bubbles grow especially big.
Also, you’ve probably noticed that some cheeses are covered with white dust. Don’t worry, they’re not moldy and are totally safe to eat. These dust particles are called calcium lactate crystals, also known as “cheese crystals,” and they signify that the cheese is flavorful and well-aged.
After the Industrial revolution, people were replaced by machines. Factories producing cheese opened around the globe. Now, 10,000 years after the invention of cheese, over 2,000 varieties of cheese exist. Probably the most favorite one around the globe is mozzarella. This type of cheese is made out of buffalo milk and is native to Italy. You might think that the Italians are the nation that consumes the most cheese, but you’d be wrong. The biggest cheese fans are the French, but Italy is a close second.
Also, some cultures have odd traditions around cheeses. For example, a town in England has been holding a cheese-rolling competition since at least the 19th century. Well, the first records are from that time, but some believe this has been going on for six centuries.
So, here’s how it works: there’s a 600-ft-long hill. At the top of it, a wheel of Double Gloucester cheese is sent down, and people start racing after it down the hill. The first person to make it to the bottom is the winner and gets the cheese. Even though they are not the biggest cheese consumers in the world, the English do have a thing for cheese. In the 19th century, Queen Victoria got a huge wheel of Cheddar cheese as a wedding gift. It weighed over 1,200 pounds! A lifetime wouldn’t be enough to finish it.
I could talk about my history forever, but it’s time to wrap up. I just have a couple of tips for you to follow if you want to enjoy your cheese:
1) Don’t store it close to a strong-smelling product. Cheese absorbs other aromas very well, so they will mess up the original smell and taste of your cheese.
2) Don’t cut unpasteurized cheese until you’re ready to serve it.
3) Let the cheese straight out of the refrigerator sit for half an hour before you serve it; as for chilled cheeses, take them out a couple of hours in advance.
