The holes in Swiss cheese are called "eyes," and they are formed by carbon dioxide gas produced by bacteria (Propionibacteria) during the aging process, often forming around tiny particles like hay dust, which gives the cheese its characteristic nutty flavor and appearance. Cheese without eyes is known as "blind".
Cheesemakers don't call those telltale openings “holes;” they call them “eyes.” Eyes are specific to Swiss and they're caused by a special bacterial culture called Propionibacteria, or Props, that gets added to the cheese.
The holes in Swiss cheese form thanks to a bacterial culture called Propionibacteria, or Props. These bacteria are naturally found in hay, grasses, and soil, and can be present in raw milk. Pasteurization kills most bacteria, so cheesemakers often add Props back to ensure the characteristic bubbles develop.
Emmental is a yellow, medium-hard cheese with natural holes that originated in the Emme Valley in Switzerland. It is classified as a Swiss-type cheese. Emmental. Other names. Emmenthal, Emmentaler, Emmenthaler.
The unhealthiest cheeses are generally highly processed varieties like American cheese singles or cheese spreads (due to high sodium, additives, and lower nutrients) and very rich, creamy soft cheeses like Brie, Camembert, or triple-crèmes, which are packed with saturated fat and calories, making them best as infrequent treats, says sources 1, 5, 6. Harder cheeses like Stilton and Roquefort can also be high in saturated fat and sodium, respectively, notes sources 4, 8.
Top 10 healthy cheeses
Red Devil is made from unpasteurized cow's milk in the Toggenburg mountains of Switzerland. Named for a local legend involving a devil living in a nearby cave, this cheese gets its flavor from aging more than 6 months in a brine wash. Its hard rind encases a semi-firm ivory paste that packs a huge flavor and aroma.
Scientists set out to determine the root of the issue, and in 2015 they found that the modern, sterilized cheese-making environment was restricting the formation of holes. It turns out that hay dust that would float around the barns of cheese makers is essential to the formation of the holes.
Raclette cheese is a popular stinky cheese from the Swiss and French Alps. It's known for its rich, creamy, and slightly nutty flavor. Raclette cheese is traditionally made from cow's milk and is produced using a semi-hard cheese-making process.
We know that cheese can sometimes have a reputation for packing on the pounds. And while that may be the case with some cheeses, Swiss cheese is known for being among the healthiest of cheeses. Swiss is lower in fat and sodium, making it an easy choice to fit into your healthful diet.
Emmentaler or Swiss cheese as we call it has a very special place in the culinary world. Every year around 17,000 tons of Emmentaler AOP are distributed in Switzerland and around the world. Emmentaler is made with the best, freshest raw milk from the region.
Since swiss cheese has a lower salt content you can pair it with salty sides, and it will be perfectly balanced, as all cheese plates should be. Cured meats, like saucisson sec or prosciutto, are great with swiss cheese. Pretzels or sesame sticks add a nice crunch and round out a cheese board.
Selling Swiss Cheese without holes is not a criminal offense in it of itself.
Emmentaler is an alpine-style cheese made from cow's milk that originates from the Swiss town of Emmental. This semi-hard, golden yellow cheese has a mild flavor – slightly nutty, buttery, and fruity – and is recognized for its marble-sized holes.
Swiss: Substitute with emmental or fontina. These nutty-flavored cheeses melt well, making them great for sandwiches or fondues.
Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures.
In the Swiss Cheese model, an organisation's defences against failure are modelled as a series of barriers, represented as slices of the cheese. The holes in the cheese slices represent individual weaknesses in individual parts of the system, and are continually varying in size and position in all slices.
Swiss gruyère crowned world's best cheese. The 18-month old cheese beat more than 5,000 rivals from 46 countries at the competition in Bern on Thursday. A Swiss gruyère was crowned the 2025 World Cheese Champion on Thursday, November 13, seeing off competition from more than 5,000 rivals from 46 countries.
Monroe, Wisconsin - The "Swiss Cheese" capital of the world.
It appears bacteria belching CO2 aren't responsible for the holes in Swiss cheese, as has been thought for nearly a century. Rather, as The Guardian reports, the holes are caused by hay dust particles from the dairy barns that find their way into the milk.
Texture Cheese that has gone bad may exhibit changes in texture, becoming overly dry, crumbly, or slimy. Discolouration: Significant changes in colour, such as yellowing or browning, can indicate spoilage.
James Reason originally described the The Swiss Cheese Model in his book Human Error. The basic concept is that in order to have a catastrophic error, the “holes” in multiple “slices of cheese” must line up to allow the event to occur. Each slice of cheese is a line of defense and an opportunity to stop the error.
The unhealthiest cheeses are generally highly processed varieties like American cheese singles or cheese spreads (due to high sodium, additives, and lower nutrients) and very rich, creamy soft cheeses like Brie, Camembert, or triple-crèmes, which are packed with saturated fat and calories, making them best as infrequent treats, says sources 1, 5, 6. Harder cheeses like Stilton and Roquefort can also be high in saturated fat and sodium, respectively, notes sources 4, 8.
The "Original", most popular, Mini Babybel is an Edam-style cheese made from pasteurised milk, vegetarian rennet, lactic ferments, and salt. It is made using traditional Edam-making processes, except that rennet from vegetarian – rather than animal – sources is used. It is also naturally lactose-free.