Who invented cheese with holes?


Different types of cheese: If the milk is only slightly heated, a soft cheese is created. If it is heated more strongly, a hard cheese is created.

Cheese is a solid food made from milk. It arises when a protein component of the milk coagulates, the casein, in other words: Kase-iin. Today cheese is a staple food in Europe, North America and Australia. Most cheese is made in the USA.

Milk usually goes bad quickly. It has a much longer shelf life than cheese. Cheese production is the oldest method of preserving milk and its products. It is certain that the cheese dairy was known and developed further from around 5000 BC: In Mesopotamia, around the Black Sea, in Asia Minor, Egypt and North Africa.

Cheese is made in many thousands of varieties. There is soft cheese that can be spread on bread, or very hard cheese. Cheese is used in many dishes and preparation methods in the kitchen. The best known today are probably the cheese fondue and the raclette. You can also bake dishes with cheese.

How is cheese made?

Cheese used to be made in such large copper vessels in the Alps.

The milk is warmed up. This used to be done in a large copper kettle that held more than a bathtub. These cauldrons hung over an open fire. The milk is mixed with rennet. It's a powder from the stomachs of calves. This makes the milk thick like solid yogurt.

This mass is then cut into fine grains and sieved in a cloth. The remaining liquid is called whey, milk, sirte, scotch, waddike or something else. It is often fed to pigs. In Switzerland, the drink "Rivella" is made from it.

The cheese mass is pressed and stored. The warmer the milk, the more it was squeezed and the longer it is stored, the harder the cheese will be. You can also add a special fungus, mold, to the cheese mass. Camembert and Brie from France are made with white mold. The Gorgonzola from Italy is made with blue mold.

How do the holes get in the cheese?

The Swiss Emmental cheese is known for its large holes.

With cheeses such as Emmental cheese from Switzerland, the round holes on the inside are noticeable. They do not arise during production, but only during storage. Fresh hard cheese and semi-hard cheese can be stored under certain conditions. Bacteria live inside the cheese that convert the milk sugar in the cheese into carbonic acid and carbon dioxide. This is how the cheese matures.

Carbon dioxide is a gas. When it arises in the cheese, it collects in bubbles. These are the holes in the cheese. Whether the holes get bigger or smaller depends on the amount of gas, and that in turn depends on the bacteria that are used to make the cheese.

  • Drawing in a 550 year old book: Cheese is sold here.

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  • At the cheese market in Gouda: Ms. Antje is a Dutch advertising figure who advertises cheese.

There are also other search results for “cheese” from Blind Cow and Ask Finn.

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