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The Vegetable Most Likely To Carry Parasites Is Also One Many People Love Eating Raw
Here’s how it works:
The bacteria eat lactic acid (a byproduct of fermentation)
They produce carbon dioxide gas as a result
The gas gets trapped in the soft, warm cheese
It forms bubbles — which become holes as the cheese firms up
Think of it like yeast in bread — but instead of rising, the cheese develops perfect little pockets of air.
And the size of the holes?
It depends on:
Temperature
Aging time
Moisture content
Even the cow’s diet
Too cold? No bubbles.
Too dry? Holes collapse.
Too much gas? Big, uneven eyes.
It’s a delicate balance — and Swiss cheesemakers have spent centuries perfecting it.
🐄 The Cow Connection – It Starts in the Pasture
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The Vegetable Most Likely To Carry Parasites Is Also One Many People Love Eating Raw
Here’s where it gets even more interesting.
The bacteria that create the holes?
They don’t just come from a lab.
They start in the grass.
Yes — the same grass cows eat in the lush Alpine meadows of Switzerland.
When cows graze, they ingest microbes from the soil and hay — including Propionibacterium.
These microbes end up in the milk — and from there, into the cheese.
In fact, traditional Emmentaler is made with raw milk — which preserves these natural cultures.
That’s why Swiss cheese made in other countries often has fewer or smaller holes — the microbes aren’t the same.
It’s terroir — not just for wine, but for cheese.
🕳️ Why Not All “Swiss Cheese” Has Holes
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