Education Corner

Tune in here for a fun and cheesy fact every week!

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This week’s topic: What’s with the holes in Swiss cheese?

In the cheese world, those characteristic holes in Swiss cheese are referred to as "eyes." These eyes occur naturally from the bacteria starter culture added to the milk early on in the cheesemaking process. The bacteria release carbon dioxide gasses that form holes. Swiss cheeses are graded on a scale of Grade A-D based on eye size. The largest eye size grants a cheese Grade A status while some Swiss cheeses have no eyes at all and are given a Grade D status.

Fun fact: Because of their lack of eyes, Grade D Swiss cheeses are referred to as "blind" Swisses!