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Why
does Swiss cheese have holes in it? 
Gossner
Swiss Cheese Factory 1930
Swiss cheese is made by heating cow's milk at high
temperatures and then lifting
the curd from the whey
in one mass in a fine-mesh net. This mass is then
shaped into blocks, salted with strong brine, wrapped to
prevent drying, and
stored for six to eight weeks to
ferment at 80º Fahrenheit. During the
weeks of curing, the
cultures begin to grow causing the body of the cheese
to
break down, the holes to form and that great Swiss cheese
flavor to
develop. The famous "holes" in Swiss cheese develop
because of the
gas that occurs naturally from the breakdown of
milk sugar in the cheese.
The cheese maker takes periodic samples
to determine that the holes of the
cheese are properly developed.
Swiss
cheese has been in the news recently because
the U.S. Department of Agriculture
(USDA) created new
guidelines that regulate the hole size of domestically
produced
Swiss cheese. The USDA reduced the standard size of the
holes
by half because new cheese-slicing machinery
got caught on larger holes.
From ... AskYahoo.com
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