People are only just discovering real reason why Swiss cheese has holes in hit

If like me you may have indulged in a fair bit of cheese over the Christmas period, you are probably experiencing a few withdrawal symptoms.

Cheese paired with crackers is the perfect supplement after a tasty turkey dinner, even though you may still be incredibly full.

Whether that be cheddar or something a bit more fancy - I think all cheese lovers are aware that Swiss cheese has holes in it.

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The distinctive design is what makes the cheese so special in a lot of peoples eyes, while also spotting it immediately during the weekly food shop.

But have you ever wondered why the Swiss cheese actually has holes in it?

Well, film and TV would tell us that is because of pesky mice taking little nibbles out of the cheese, which in turn would put people off in the supermarkets if they were thinking of purchasing.

However, that is far from the real truth as to why Swiss cheese has holes in it.

The real reason is actually a lot more scientific than you may think, something that will surprise a lot of cheese lovers.

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The bubbles seen on the cheese are formed by a specific bacteria used during the production phase known as Propionibacterium shermanii.

Some mouthful, eh.

Well, this specific bacteria creates carbon dioxide as it ferments, in turn creating the holes we see on Swiss cheese around the globe.

The idea that bacteria is in some of our favorite cheeses may be a turn off to a lot of folks, but remember, not all bacteria is bad for us.

With the Swiss cheese, it's actually the bacteria that gives us the quirky look we all know and love.

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Explaining the theory further, the Brewster Cheese website states: "The real answer to what makes Swiss holey is the bacteria that turns milk into cheese. Carbon dioxide given off by the bacteria used to make Swiss cheese creates the air bubbles in the process, resulting in those holes that we refer to in the industry as 'eyes'.

"The size of the eyes does not have an effect on the taste of the cheese and can be controlled through temperature, storage time and acidity levels. Baby Swiss isn’t aged very long, so the holes are quite small and the cheese has a milder flavor."

It continues: "You may have heard in the news recently about the mystery of the disappearing holes in Swiss cheese. Don’t worry, those famous holes aren’t going anywhere.

"The science behind why there may be less holes isn’t any different from what had been known about the process, it’s just a different type of bacteria."

So there you have it, the reason why Swiss cheese has those iconic holes.