Why does Swiss Cheese have holes?

Question

Other cheeses don't.

Answer 1

Propionibacter shermani is one of the three types of bacteria used to make Swiss cheese, and it's responsible for the cheese's distinctive holes. Once P. shermani is added to the cheese mixture and warmed, bubbles of carbon dioxide form. These bubbles become holes in the final product. Cheesemakers can control the size of the holes by changing the acidity, temperature, and curing time of the mixture. Incidentally, those holes are technically called "eyes," and the proper Swiss name for the cheese is Emmentaler (also spelled Emmental or Emmenthaler).

Answer 2

This Site Might Help You.

RE:
Why does Swiss Cheese have holes?
Other cheeses don't.

Answer 3

Swiss cheese is a product of Propionibacterium which ferments pyruvic acid to produce carbon dioxide. The bubbles of this gas is responsible for the holes. Furthermore, the reason cheddar cheese has no holes is because it is a product of lactobacillus which does not produce a gas.

Answer 4

They are not really holes, per se. When swiss cheese is made, air pockets form in the cheese. When the cheese is sliced, it goes over those pockets, causing holes in the slices.

Answer 5

in addition to peapop's answer: not only emmentaler has 'holes' but also a lot of other cheese we are producing here in switzerland.

Answer 6

when its made bubbles of gas and air are formed in the cheese and that makes the holes

Answer 7

I always thought that the fine Swiss people put the holes in, cuz that was where the calories were.

(We can only hope) ;)

Answer 8

because the culture they put in the cheese produces a gas which creates air bubbles and those bubble then pop creating the hole :)

Answer 9

From the gas that is given off by the bacteria as it hardens