[OregonYeti]

I got some "Swiss cheese" today that's not at all what I expected. Granted, I can't expect much at a discount grocer, but usually I have gotten half-decent product from Grocery Outlet.

I know that in Switzerland, the size and quantity of the holes in the cheese is one measure of the quality. This looked almost like mozzarella, and I noticed that before I decided to buy it anyway. I would appreciate an explanation of what makes great Swiss cheese have those holes. Carbon dioxide, right? But beyond that, other characteristics that give "Swiss cheese" its texture and flavor?