A Gruyère always tastes the same. Its taste is unmistakable. So is a real Emmentaler or Appenzeller. A lot of effort goes into it: the know-how of the cheesemakers, good milk and special lactic acid bacteria as the secret ingredient. Bacteria that researchers at Agroscope guard like a treasure. ???? Subscribe now to SRF Wissen on YouTube ???? / @srfwissen ⏰ A new episode of "Einstein" every Thursday at 5.30 p.m. More about the video –––––––––––––––––––––––––––– The proud cheesemaker Four years ago today, 28-year-old Daniela Weber became the first woman in the Bern region to take over a cheese dairy. She mainly produces Gruyère AOP and Vacherin Fribourgeois and also creates her own cheeses and yoghurt. "Einstein" presenter Kathrin Hönegger visited the energetic cheesemaker in Düdingen and spent a day helping out as a part-time cheesemaker. First of all: it's definitely not a chocolate job. Quality thanks to secret lactic acid bacteria Unlike industrial cheese from the supermarket, every official Swiss cheese variety has its own unmistakable taste. An important part of this is played by lactic acid bacteria, which scientists at Agroscope have guarded like a treasure in their cold storage room for several decades. The researchers cultivate the individual bacterial strains and monitor their quality. They supply them to the cheese producers every week, thus guaranteeing that the cheese always tastes the same. The bacteria are an important Swiss cultural asset. Shipping them abroad is strictly prohibited. Emmentaler in a hole Emmentaler AOP has a problem. Industrially produced copies are causing problems on the market and: it has fewer and fewer holes. Researchers at Agroscope are now looking for solutions to breathe more holes into the Emmentaler again - using computer tomography, among other things. Cheese detectives Real or a copy? Or even a fake? With the help of so-called proof of origin bacteria, the microbiologists at Agroscope can find out whether an Emmentaler cheese is a real Emmentaler AOP or whether it is a cheap fake. This is revealed by the DNA of the bacterial strains contained in the cheese. If they are missing, the case is clear. The Emmentaler AOP cheese dairies are obliged to use these unique bacterial strains in cheese production. ???? Watch directly: 00:00 Intro 00:54 How is cheese made? 06:10 The bacterial cultures from Agroscope Liebefeld BE 09:22 How is milk made into cheese? 12:35 Düdingen cheese dairy: How do bacteria get into cheese? 18:01 Why are we eating less Emmental cheese? 20:40 How do you recognize a real Emmental cheese from copies? 22:53 How do the holes get in Emmental cheese? 25:32 Final production of Guyère cheese 27:59 Steriums in cheese 29:53 Influence of cheese bacteria on the microbiome ________________________ ◾ Director: Andrea Fischli-Roth ◾ Editors: Sandra Odermatt, Martina Mieth ◾ Moderation: Kathrin Hönegger © 2024 SRF ________________________ This is Einstein: We tell stories that inform, educate and entertain. There are almost no limits to the range of topics. Everyday phenomena and mysteries are just as important as complex scientific topics. We establish connections to bridge the gap between everyday life and science. Come with us on a fascinating journey into the world of knowledge. A new episode of "Einstein" every Thursday at 5:30 p.m. ???? The "Einstein" moderation team on Insta: ► Kathrin Hönegger: / kathrinhoenegger ► Tobias Müller: / tobias._.mueller ???? Would you like to suggest a topic to us? Then write to us: [email protected] MORE KNOWLEDGE, EVERY WEEK –––––––––––––––––––––––––––– ???? Subscribe to SRF Wissen on YouTube now and activate the bell: ► https://www.youtube.com/srfwissen?sub... ???? More knowledge can be found here: ???? Knowledge to read: https://www.srf.ch/wissen ???? Knowledge to listen to: https://www.srf.ch/audio/themen/wissen ???? Knowledge to watch: https://www.srf.ch/play/tv/themen/wis... ________________________ ???? Channel info: Discover, experience, understand, be amazed – that is SRF Wissen on YouTube. Here you will find fascinating videos from the subject areas of knowledge & science, environment & sustainability and health, nature & animals. All bundled on one channel. ______ Social Media Netiquette from SRF: ► https://www.srf.ch/social-netiquette #SRFWissen #SRFEinstein #SwissCheese #ExperienceKnowledge #KnowledgeProgram #SRF #Documentary