Why does Swiss cheese have holes? #shorts #science #SciShow

The video explains the formation of holes in Swiss cheese, highlighting the role of hay particles and fermentation. Research from Switzerland shows that hay particles are essential for creating the holes, as they trap air and allow carbon dioxide to flow into the cheese. The fermentation process, involving propionic bacteria, releases carbon dioxide, which mixes with nitrogen to form gas bubbles around hay particles, resulting in the characteristic holes. Despite concerns, propionic bacteria are safe for consumption, making Swiss cheese a safe and enjoyable food.

What happens if you try to make Swiss cheese without hay and bacteria?

Are propionic bacteria safe to consume, and why?