John
Cheese
Seems one question often leads to another. I asked myself; “Why does Swiss cheese have holes?”
Bacteria are what ferment milk into cheese.
The bacteria used in Switzerland fart out carbon dioxide gas as they graze which forms the bubbles.
Why then doesn’t all cheese have holes? Pretty simple really; various bacteria are used for cheese and not all of them fart gas. Strep and Lactobacillus pee lactic acid which Proprionibacteria change to Co2, and vinegar; giving Swiss it’s flavor. If you want bigger holes; use more gas bacteria, cook longer, and at higher temperatures. Hope you still enjoy cheese!