I think that most of us knows that when we say swiss cheese we refer to the type of cheese with holes in it.What is swiss cheese really? It is obviously a type of cheese that is characterized by having holes in it. It also has a sharp tase, a gummy texture and a light yellow color. There are 3 kinds of bacteria used to make it: Streptococcus thermophilis, Lactobacillus, and Propionibacter Shermani. In the late stage of production, the former bacteria consumes a lactic acid that is by now formed by the other bacterias and during this process it releases a carbon dioxide gas. This gas is responsible for forming the holes that we find in the swiss cheese. Depending on how much the cheese is left with the bacteries, the holes are smaller or bigger. Apperantly, if the holes are larger, then the swiss cheese has a more accentuated taste.