Why does Swiss Cheese have holes? Is it to improve the flavour or is it just for looks?

Genuine Swiss cheese, or some of it, is made by a curing process in which the holes are pockets, or eyes, of carbon dioxide a particular bacterium produces. In general the longer the cheese is aged the larger the eyes grow. Not all Swiss cheeses have eyes at all, though.

In artificial Swiss cheese, which is most of what you find in the supermarkets, carbon dioxide is injected with needles when the cheese is still soft. That cheese is rarely aged at all, and its flavor is a pale shadow of the real thing.

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