Propionibacter shermani

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Propionibacter shermani is a bacteria used in the production of cheese. During cheese-making the bacteria is added to certain cheeses such as Swiss, Leerdammer and Emmental and when warmed bubbles of carbon dioxide form in the cheese. These bubbles then become the distinctive holes (or eyes) in the finished product.

Propionibacter shermani cheeses include Swiss, Leerdammer, and Emmental.