The 2 reasons that Swiss Cheese has holes:
When it comes to all cheese, Yaggi Cheese House is the final authority on cheese. The Yaggi family, as most great cheese making families, comes originally from Switzerland. They are the experts on Swiss Cheese. Swiss cheese originated in the Emme River valley in Switzerland.
Swiss cheese, properly known as Emmentaler, gets its hole-y appearance and distinctive flavor thanks to the bacteria that turns milk into cheese. Cheesemakers refer to the holes as the “eyes” of the cheese. All cheeses contain some bacteria (they’re responsible for producing lactic acid) which help them develop into a final edible product, yet not all those bacteria are the same.

To make Swiss cheese, cultures of bacteria are mixed with cow’s milk. The bacteria helps produce curds, which are pressed and soaked in brine inside of cheese molds. The cheese is then stored at 72 to 80 degrees Fahrenheit and left to ripen. It’s at this point that the magic with the bacteria happens. While it’s ripening, the cheese releases lactic acid and one of those bacteria, a gassy one, consumes it.
That bacteria, more specifically P. shermani, releases carbon dioxide when it consumes the lactic acid and forms bubbles. The bubbles don’t just disappear, they form little air pockets, resulting in the holes of the Swiss cheese. The size of the holes can be controlled by cheese makers through the acidity, temperature and maturing time, which is why it’s possible to have a baby Swiss and regular Swiss option.
Recently researches have also discovered a link between the amount of tiny hay particles that are present in milk and how many holes the Swiss cheese develops. The more hay particles that are present the more holes there are in the cheese.
Take some time and visit us and get some “real” cheese.
Yaggi Cheese House
2229 Stonecreek Rd SW
New Philadelphia, OH 44663
(330) 339-5067