Where Do the "Holes" in Cheese Come From? 0 18

In the process of producing various types of cheese, a variety of bacteria are used. For example, in the creation of Swiss Emmental, the bacteria Streptococcus thermophilus and Lactobacillus helveticus are used, which produce lactic acid. This acid is then fermented by bacteria of the genus Propionibacterium.

As a result of this process, a number of substances are formed that give Emmental its characteristic "nutty" flavor, and carbon dioxide is released as a byproduct.

It is the bubbles of carbon dioxide that create the voids in the cheese, which appear as holes when sliced.