Pronunciation: [swˈɪs t͡ʃˈiːz] (IPA) 
The popular cheese with holes in it is commonly known as "Swiss Cheese". It is spelled with two "s" letters and not "z" because it is derived from the name of Switzerland, where the cheese originated from. In IPA phonetic transcription, it is /swɪs tʃiːz/. The "sw" sound is followed by the "ɪs" sound, which is pronounced as "iss". The "ch" sound is a voiceless palatal fricative, and the second "e" sound is pronounced as "eez".
Swiss Cheese is a type of cheese known for its distinct appearance and flavor. It is a semi-hard cheese made from cow's milk, and it originates from Switzerland. The cheese has a pale yellow color and is characterized by its iconic holes or "eyes" scattered throughout the cheese.
To make Swiss Cheese, the milk is heated and then combined with bacteria cultures and rennet. The curd is formed through the coagulation of milk proteins, and it is then cut and heated further. The curds are then placed in molds, pressed, and aged for a period of time to develop its unique taste and texture.
Swiss Cheese has a mild, slightly nutty taste and a smooth, creamy texture. Its flavor becomes more pronounced with age, and its texture becomes firmer. The distinctive holes in Swiss Cheese are a result of the carbon dioxide produced by bacteria during fermentation. The larger the holes, the longer the cheese was aged.
It is a versatile cheese used in various culinary applications. Swiss Cheese is commonly used in sandwiches, especially the classic Reuben, as well as in fondue, raclette, and quiches. It melts well and is often used in grilled cheese sandwiches and cheeseburgers.
Swiss Cheese is a popular choice among cheese lovers, appreciated for its unique flavor and texture. Its iconic appearance and versatile nature make it a staple in many dishes, both in Switzerland and around the world.
The term "Swiss Cheese" refers to a type of cheese known for its distinctive holes or "eyes" throughout the cheese. The etymology of this term can be traced back to the origins and characteristics of the cheese itself.
The specific origins of Swiss cheese are not entirely clear, but it is believed to have originated in Switzerland, hence the name. However, it is important to note that the term "Swiss cheese" is primarily used in English-speaking countries as a generic term for any cheese with holes, rather than referring exclusively to cheese made in Switzerland.
The creation of the holes in Swiss cheese is a result of a unique fermentation process. When the cheese is being made, bacteria are added to the milk, which produce carbon dioxide gas during the fermentation. This gas gets trapped in the cheese, forming bubbles, and as the cheese ages, the gas bubbles turn into the characteristic holes. These holes are scientifically known as "eyes".
