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Three types of bacteria are used in the production of Emmental: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Emmental cheese is used in a variety of dishes, particularly in gratins, and fondue, where it is mixed with Gruyère.
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Wikipedia
TIL that the “holes” in Swiss cheese were, until recently, seen as a sign of imperfection and something cheesemakers tried to avoid
This link was originally posted to /r/todayilearned. See more things from Dan's Reddit account.
The original link was: https://en.wikipedia.org/wiki/Emmental_cheese