Where do the “holes” in Swiss cheese come from?
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From carbon dioxide. Different types of bacteria are used in the production of different cheeses.
Details
In the production of Swiss Emmental, for example, the bacteria Streptococcus thermophilus and Lactobacillus helveticus produce lactic acid, which is then fermented by bacteria of the genus Propionibacterium.
As a result, a number of substances are formed that give Emmental a “nutty” flavor, and carbon dioxide is produced as a by-product. Carbon dioxide bubbles form those voids in the thickness of the cheese, which look like holes when cut.
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