Why Does Swiss Cheese Have Holes In It?

The video explores the joy of cheese, focusing on Swiss cheese and its characteristic holes, known as 'eyes'. These holes are formed by carbon dioxide bubbles created by propionic bacteria during fermentation. The video also discusses the cheese grading system and the significant production of Swiss cheese in the US.

Describe the process that Swiss cheese undergoes after the milk is standardized and pasteurized.

What is the significance of the size of the holes in Swiss cheese?