November 2, 2025
A Hole Lotta Drama
Why does Swiss cheese have holes?
Bubbles make the holes — commenters bring the heat
TLDR: Swiss cheese gets its holes from bacteria that release gas during warm aging. Commenters fought over naming (it’s Emmental), debated a video claiming ultra-clean methods killed the holes, and joked the Swiss are “selling air”—a lively reminder that food science collides with culture, labels, and laughs.
Science says the holes in “Swiss” come from friendly bacteria burping out carbon dioxide, but the comments turned it into a full-on food fight. Europeans rolled in first: “Swiss cheese” isn’t a single cheese! It’s Emmental, they cried, clowning on America’s one-size-fits-all label, while others pointed out the USDA (a U.S. food agency) even grades the “eyes” for size and placement—cue memes about government-inspected holes.
Then came the big question: why the few big holes instead of lots of tiny ones? Readers explained that cheesemakers warm-age the wheels and add back specific bacteria (nicknamed “Props”) after pasteurization so bigger bubbles can form and shape that nutty taste. A linked Tom Scott video claimed modern ultra-clean methods once killed the holes—and reintroducing tiny “impurities” brought them back, sparking debate over whether sterile food tech makes blander food link.
Meanwhile, one salty-not-salty aside: Emmentaler tends to be lower in salt, which a health-minded corner loved. But the top joke? The Swiss “selling air” theory—that holes are a genius plan to sell more cheese by literally cutting it out—had everyone snorting into their sandwiches. Verdict: bacteria make bubbles, but the internet supplies the bite. Also, Gouda and raw milk cheeses get tiny holes.
Key Points
- •Holes in Swiss cheese are caused by carbon dioxide produced by Propionibacteria during fermentation.
- •Pasteurization removes natural bacteria, so cheesemakers reintroduce Propionibacteria to form characteristic holes.
- •Swiss cheese is aged in warm rooms to allow controlled carbon dioxide release and maintain texture.
- •The holes, called “eyes,” are regulated by the USDA for size, number, and distribution as a quality standard.
- •In Switzerland the cheese is known as Emmental; related varieties like Baby Swiss and Jarlsburg differ in moisture, fat, and added bacteria, and other cheeses may also have holes.