Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in North America, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler but any cheese made in Switzerland. is a yellow, medium-hard cheese, with characteristic large holes. It has a piquant, but not really sharp taste. Propionibacter shermani is one of the three types of bacteria used to make Swiss cheese, and it's responsible for the cheese's distinctive holes. Once P. shermani is added to the cheese mixture and warmed, bubbles of carbon dioxide form. These bubbles become holes in the final product.