What bacteria is used to make gouda cheese?

* Lactococcus lactis: This bacteria is responsible for the initial fermentation of milk, converting lactose (milk sugar) into lactic acid. This creates the characteristic tangy flavor and helps solidify the milk into curds.

* Propionibacterium freudenreichii: This bacteria is added later in the cheesemaking process and is responsible for the development of the characteristic holes (eyes) in Gouda cheese. It produces carbon dioxide as a byproduct of its metabolism, which gets trapped in the cheese, creating the holes.

While these are the primary bacteria used, other bacteria may be present in smaller amounts, depending on the specific cheesemaker and their methods. These can contribute to the unique flavor profile of the final cheese.