Why does emmental cheese have holes in

Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page.

These choices will be signaled globally to our partners and will not affect browsing data. We and our partners process data to: Actively scan device characteristics for identification. Another byproduct of the digestion process is often carbon dioxide gas, which in some cheeses is trapped inside the rind, forming bubbles in the finished cheese product.

Swiss cheese is the most well known for this, with some types having holes as large as walnuts. A number of cheeses are marketed under the name of "Swiss" cheese. The true version is Swiss Emmental or Emmentaler, produced in a particular part of Switzerland.

Emmental has a protected origin designation, which means that only cheese prepared in that area of Switzerland, and in a certain way, can be labeled with this name. It has the creamy texture and large holes most consumers associate with Swiss cheese.

Other holey cheese is made in various parts of the world and labeled as Swiss because it uses the same bacteria and a similar fermentation practice. Some dairies also specialize in the manufacture of Lorraine Swiss, also known as baby or lacy Swiss.

It has much smaller holes than Emmentaler, because the cheese is not allowed to age as long. So why does Swiss cheese have holes? Under the specific conditions that Swiss cheese is made, the P. Because Swiss cheese is made at a warm temperature — around 70 degrees Fahrenheit — the cheese is soft and malleable. So as the bacteria grow, the gases they emit end up creating round openings.

Think of blowing a bubble with chewing gum: As you blow air from your lungs, the pressure forces the gum into a circle. The bubble eventually pops, due to air pressure from your lungs or the atmosphere. The cheese now has its eyes. In total, it takes about six weeks to make Swiss cheese, and then it is aged two additional months before it is sold. Swiss cheese was first made in Switzerland in the 15th century. Other countries are also known for cheeses that are similar to Swiss cheese.