Emmentaler
also called Swiss cheese
The one with the holes — carbon dioxide, from a bacterium, over months.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
The holes are made by *Propionibacterium freudenreichii*, which eats the lactic acid left by the starter cultures and gives off carbon dioxide. In a paste this elastic the gas cannot escape, so it forms bubbles. Wheels weigh up to 120 kg.
Mild, sweet and nutty, with a faintly fruity finish. Curiously, modern milk is so clean that hole formation has become unreliable, and makers now sometimes add hay dust back to the vat to get it going.
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