I used to have two sets of cartoons at home, one is Superman and the other is Tom and Jerry. Until now, I still think that Tom and Jerry's cartoon with almost no lines is an eternal classic. What intrigued me most at that time was the cheese that Jerry, the little mouse, had to get every time he tried his best. This magical food with bright yellow and holes once made me yearn for it.

So what is this cheese full of holes called? How did it come into being? How does it taste?

This riddled cheese in Tom and Jerry has become the most classic representative image of cheese in animation works. In real life, the prototype of this cheese is Swiss Emmental cheese. Because it is so representative, some cheese lovers directly call it making? Swiss cheese? Emmental cheese is also called in Switzerland? The king of cheese? .

The whole process of making this cheese needs the help of many microorganisms, such as lactic acid bacteria, Streptococcus thermophilus, Lactobacillus bulgaricus, Propionibacterium schrenckii and so on. Ferment at about 22℃ for about 2 months, then cool to about 10℃ and enter the maturity period of half a year to 1 year. Because of the role of microorganisms, a lot of carbon dioxide gas, propionic acid and other substances will be produced, so this cheese will have a strange hole structure. However, various microorganisms will hydrolyze their protein and fat into various molecular structures with unique flavor, and mix them with chymosin, lactic acid converted from lactose, salt used to adjust the maturity progress, etc. These things created Emmental cheese, which is almost the largest cheese in the world, and gave it almost real life-like creation, maturity and decline.

Because Emmental cheese is a kind of hard cheese, its water content is relatively low. Although there are holes in it, its texture is very solid. Generally, at least 10 to 12 kg of milk is needed as raw material to finally produce 1 kg of Emmental cheese. A complete Emmental cheese can weigh about 80 to 120 kg, and only raw milk needs 1 ton.

Is this also a saying? Concentrate the essence? So the general cheese is very nutritious (calcium supplement? Artifact? A whole glass of milk has a small mouth), and the smell is generally strong. Emmental cheese is soft in cheese, and it melts very well, so it is very suitable for adding to sandwiches or baking. You can cut it into pieces and bite it, but it will be a little hard. The temperature in the mouth will make the cream soften first, and it has a faint aroma of nuts such as almonds and hazelnuts, which is almost acceptable to most people, at least compared with blue cheese. Gentle? Too many.

Speaking of eating cheese, you have to mention it? Swiss national food? Cheese hotpot, this is really an extreme richness. If dairy products are not excluded, will this way of eating make people? Drunk to death? Or rapid obesity. In fact, the practice of this cheese fondue is not complicated. First coat the bottom of the pot with chopped garlic, and then order starch white wine. Baking pot? After that, put the cheese into a small fire and slowly melt it. When eating, dip French bread and the like into cheese with a fork with a long handle, and then take it out and eat it directly. In this semi-melted and semi-solidified state, cheese will have a mellow taste at the same time, which is really a great food experience, but it is a little tired to eat, so it should be stirred from time to time to prevent solidification while eating.