Swiss cheese is the generic name in the US for several related varieties of cheese that resemble Switzerland’s Emmentaler cheese. The cheese’s distinctive holes, which are called “eyes,” are formed during ripening when the bacterium used to produce the cheese releases carbon dioxide gas that causes large bubbles. In general, the larger the eyes, the more pronounced the cheese’s flavor, although large eyes make the cheese more difficult to slice. Swiss cheese without eyes is known as what? Discuss