The Science Behind the Holes in Swiss Cheese

Have you ever wondered why Swiss cheese has holes?

It's all thanks to tiny helpers called bacteria!

These bacteria eat up lactic acid and release carbon dioxide, a gas.

The gas gets trapped, forming bubbles inside the cheese.

These bubbles become holes.

Sometimes, tiny hay particles in the milk helped these bubbles grow in the old days, creating big holes.

Cheesemakers even add hay powder to make the classic holey cheese.

Different kinds of Swiss cheese have different hole sizes and flavors, depending on the bacteria and where they are made.

So next time you see a Swiss cheese, remember the tiny bacteria that made those fun holes!