Why Does Swiss Cheese Have Holes?

We enjoy different kind of cheese because they have different flavours. The flavour of most cheese develops while it is curing. Curing takes place when the cheese is held in storage under carefully controlled conditions of temperature and moisture.

During curing harmless bacteria, yeasts, and molds are allowed to grow in or on the cheese to develop its flavour and smell. For example, many different micro organisms grow in cheddar cheese to give it a distinctive cheddar taste.
In the making of Swiss cheese a special kind of bacteria is also used. It is called 'propioni bacteria' and it gives Swiss cheese its sweet and nutty flavour. It is the action of these bacteria that also gives Swiss cheese its odd appearance. While the cheese is curing, the bacteria give off gas. The gas bubbles form the round holes or as it are called the 'eyes' of the cheese.
Other cheese get their special appearance and flavour from certain molds. The blue veins in Roqufort and blue cheese come from the mold Penicillium Roquefortii, which produces the flavour and smooth body. A grayish white mold, Penicillium Camemberti, grows on the surface of camembert and causes the creamy texture and that special flavour.

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