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Originally Posted by OregonYeti  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? |
Propionic acid. It's a biproduct of a culture that is present in many alpine cheeses. If ripened in warm enough environments, CO2/eyes will result, but if ripened in a colder room (Beaufort for example), you still get an alpine/swissy flavour, without the eyes.