Original: Three types of bacteria are used in the production of Emmental cheese : Streptococcus salivarius subspecies thermophilus , Lactobacillus ( Lactobacillus helveticus or Lactobacillus delbrueckii subspecies bulgaricus ) , and Propionibacterium ( Propionibacterium freudenreichii subspecies shermani ) Swiss Cheese Niche .
Simplified: The holes of the cheese are called the '' eyes '' , and a Swiss cheese which doesnt have holes is called a '' blind '' cheese .