What is blind cheese?

What is Blind Cheese?

Swiss cheese is a medium-hard cheese that originated in Emmental, Switzerland, and is known for its distinctive holes, also called "eyes." But not all Swiss cheese has holes. In fact, some Swiss cheeses are classified as "blind," meaning they do not have the characteristic holes found in other Swiss cheeses.

What is Blind Cheese Classified As?

Swiss-type or Alpine cheese is the category that includes both hole-y and hole-less Swiss cheese. This classification is based on the type of milk used, the production process, and the aging method. Swiss-type cheese can be further divided into three subcategories: with eyes (hole-y), without eyes (hole-less or blind), and with varied eyes (cheeses that have a mix of both hole-y and hole-less areas).

The Characteristics of Blind Cheese

Blind Swiss cheese shares many characteristics with its hole-y counterpart. Both have a similar texture, color, and flavor profile, with a mild, slightly sweet, and nutty taste. The main difference is, of course, the absence of holes in blind cheese.

What Causes the Holes?

The holes in Swiss cheese are caused by the production of carbon dioxide gas during the fermentation process. The bacteria used to ferment the cheese, such as Propionibacterium freudenreichii, break down the lactose in the milk and release carbon dioxide as a byproduct. This gas creates bubbles in the cheese, which eventually form the characteristic holes.

Why Are Some Cheeses Blind?

Not all Swiss cheeses have holes because the cheese-making process can be adjusted to prevent the formation of bubbles. This can occur when the cheese is:
• Aged quickly: Rapid aging can limit the time available for fermentation to occur, resulting in fewer or no holes.
• Aged slowly: Slower aging processes can allow for more time for fermentation to occur, leading to more pronounced hole formation.
• Using different bacteria: The type of bacteria used in fermentation can affect the production of carbon dioxide and, consequently, the formation of holes.

Types of Blind Cheese

Some popular Swiss cheeses that are classified as blind include:
• Emmental: A traditional Swiss cheese with a creamy texture and mild flavor, often sold with or without holes.
• Sbrinz: A robust, strong-smelling Swiss cheese with a firm texture and sharp flavor.
• Gruyère: A nutty, slightly sweet Swiss cheese with a smooth texture and mild flavor.

Conclusion

In conclusion, blind cheese is a type of Swiss-type or Alpine cheese that lacks the characteristic holes found in other Swiss cheeses. Despite this difference, blind cheese shares many similarities with hole-y Swiss cheese, including texture, color, and flavor profile. The lack of holes is due to adjustments in the cheese-making process, such as aging time or bacteria used. Whether you prefer hole-y or hole-less Swiss cheese, there’s a wide range of options to explore and enjoy.

Important Points

• Blind Swiss cheese is classified as Swiss-type or Alpine cheese.
• Swiss-type cheese can be divided into three subcategories: with eyes (hole-y), without eyes (hole-less or blind), and with varied eyes (cheeses that have a mix of both hole-y and hole-less areas).
• The main difference between hole-y and hole-less Swiss cheese is the absence of holes.
• The type of bacteria used in fermentation can affect the production of carbon dioxide and, consequently, the formation of holes.
• Adjustments in the cheese-making process, such as aging time or bacteria used, can prevent the formation of holes**.

Table: Characteristics of Blind Swiss Cheese

Note: The information provided in this article is based on general knowledge and may vary depending on specific cheese varieties and production methods.