Jan. 23., 2007 | 12:18 pm
No:: panacea
Most cheeses are made with starter bacteria from the Lactococci, Lactobacilli, or Streptococci families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes.
http://en.wikipedia.org/wiki/Cheese#Cur
http://en.wikipedia.org/wiki/Cheese#Cur