For those who want an explanation,

Emmentaler, or Emmental is the Swiss name for Swiss cheese. My curiosity concerning why it had so many holes drove me to look up the answer on the internet. I found that it is the bacteria, P. Shermani, or Propionibacter Shermani was responsible for all this, forming carbon dioxide bubbles in the cheese as it is being heated. I thought a personification of the treat would be fun…