Making Baby Swiss Cheese at Young's Dairy- Part 1 of 2

[youngsdairy]

Good question. The culture, or bacteria, that makes the holes in swiss cheese is called propionibacteria. It is an anaerobic bacteria, so doesn't need oxygen. This culture is the one that converts lactic acid into carbon dioxide, which form the holes (or eyes, as cheese makers refer to it).

[husanzamira]

Hi there just one question if these cheeses are vacuum packed how they still can have bacterial reaction that causes eyes in them, as I know there is no air in vacuum bag and bacteria does not work without air