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Royalty-free food stock photo of a large slice of Swiss Cheese with three complete holes and one partial hole towards the bottom, on a white background. The holes in Swiss Cheese are called eyes. During cheese production, a bacteria called Propionibacter consumes the lactic acid excreted by the other bacteria, the releases carbon dioxide gas, that forms the bubbles that develop the holes/eyes. Swiss cheese without holes/eyes is called "blind." Normally the larger the eyes are in Swiss cheese, the stronger the flavor. The cheese with the large eyes doesn’t slice easily, often coming apart in mechanical slicers, costing time and money. US manufacturers normally make Swiss cheese less aged and flavorful than imported cheeses to save money. Baby Swiss is made by substituting water for milk’s whey to slow bacterial action, and has smaller holes with more of a mild flavor and is commonly made from whole milk. Lacy Swiss is a variety of US small hole Swiss cheese made with low fat milk. Lorraine Swiss is an example of this style as well. [0003-0709-2718-2723] by 0003
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