Today I found out why Swiss cheese has holes in it. The holes come from a byproduct of some of the microbes added to milk to make Swiss cheese.  Specifically, there are three primary types of bacteria that are typically used to make Swiss cheese (these can vary slightly depending on the manufacturer): Streptococcus thermophilus; Lactobacillus helveticus; and Propionibacterium shermanii. … Continue reading Why Swiss Cheese Has Holes in It