3 Comments so far

1. christnp

   They use a special bacteria that creates carbon dioxide bubbles.

   “Three types of bacteria are used in the production of Emmental [Swiss] cheese: Streptococcus salivarius subsp. thermophilus, Lactobacillus (L. helveticus or Lactobacillus delbrueckii subsp. bulgaricus), and Propionibacter (P. freudenreichii or P. shermani). In a late stage of cheese production, the Propionibacter consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that develop the eyes. Swiss cheese without eyes is known as “blind.”"

2. kiran_sr08

   because rats love that cheese and they eat some of it b4 u do

3. TigerKiss

   Swiss cheese or fromage Suisse has holes in it due to the fermentation process which creates the cheese. Cheese is made by introducing bacteria to milk, which begins to curdle as the bacteria eat and produce lactic acid. Another byproduct of the digestion process is often carbon dioxide gas, which in some cheeses is trapped inside the rind, forming bubbles in the finished cheese product. Swiss cheese is the most well known for this, with some types of Swiss cheese having holesholesholes as large as walnuts.
   A number of cheeses are marketed under the name of Swiss cheese. The true Swiss cheese is Swiss Emmental or Emmentaler, produced in a particular part of Switzerland. Emmental has a protected origin designation, which means that only cheesecheesecheese prepared in that area of Switzerland, and in a certain way, can be labeled Emmental. Swiss Emmental has the creamy texture and large holes most consumers associate with “Swiss cheese.”
   Other holey cheese is made in various parts of the world and labeled as Swiss cheese because it uses the same bacteria and a similar fermentation practice. Some dairies also specialize in the manufacture of Lorraine Swiss, also known as baby or lacy Swiss. Baby Swiss has much smaller holes than Emmentaler, because the cheese is not allowed to age as long. The longer the cheese cures, the larger the holes will be.
   Swiss cheese is made by adding Propionibacter shermani and other cultures to milk after it has been warmed. If the cheese in question is Swiss Emmental, the milk is not pasteurized. In the United States, Swiss cheese is usually made with pasteurized milk. The bacteria forms curds in the milk, which are pressed into heavy molds and briefly allowed to soak in a brine bath, forming a wheel of cheese. The brine bath forms a thick rind on the cheese, which is then placed into ripening caves to mature.
   As Swiss cheese ages, the bacteria inside continue to eat away at the cheese. Propionibacter shermani produces carbon dioxide while it eats. In looser cheeses, the carbon dioxide would slowly move through the cheese and escape through the rind. Swiss cheese, however, is a densely packed cheese with a very thick rind. As a result, the gas cannot escape, forming bubbles instead. A briefly aged Swiss cheese will have smaller bubbles and a mild, buttery flavor. More mature Swiss cheese such as Emmentaler will have larger holes and a more assertive flavor. Both types are quite delicious.