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Why does Swiss cheese have holes?

usdairy.com

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Re: Why does Swiss cheese have holes?

#41

Post by gerdesj »

dylan604 wrote: post #36
NoPicklez wrote: post #33

Earlier quoted context omitted.

Well of course not, but at some point it became an icon. Similar to eating a Danish pastry, like the Danish only made one type of pastry... Of course cheese with holes in it isn't the only type of cheese they make

I'd rather be known for Swiss cheese than American cheese. At least Swiss is actually cheese and not a cheese product. American cheese is nasty. It baffles me people not only eat it, but also like it

There are largely three types of cheese in the US: Swiss, American and Cheddar. I live near to Cheddar (Somerset, UK) but I'm not going to get too outraged.

All countries, without exception, do something unpleasant to an ingredient or dish that the rest of the world will cry foul over. It is the way of things.

Re: Why does Swiss cheese have holes?

#42

Post by palata »

chris_va wrote: post #24

> Properly formed eyes are a mark of quality. Except when I asked someone who makes cheese in Switzerland, they told me almost the opposite (and mostly that they export the junk cheese to the US and keep the good stuff). As an aside, what are the odds this article was written by AI? It has that feel (minus random bolding and bullet points).

"Swiss cheese" is not... a "Swiss" cheese. It's just the name of a cheese, but that cheese does not come from Switzerland.

Re: Why does Swiss cheese have holes?

#46

Post by gerdesj »

sojournerc wrote: post #21
netsharc wrote: post #11

Earlier quoted context omitted.

I live in the country, and when I went to USA I found it amusing that a sandwich's ingredients include "Swiss". (No mention of "cheese")

It's like saying "cheddar". Cheese is assumed

Cheddar is a small town and a gorge in Somerset, UK. I live close by.

Switzerland is an entire country with sodding great mountains and lakes, multiple towns, cities and a lot of worryingly loved leather clothing.

How on earth can you reduce a nation that supplies the rather lovely Swiss Guard to the Vatican and rather a lot more (that word is working quite hard at this point and perspiring very heavily) to the entire world to ... cheese.

I suggest you don't apply for any jobs in marketing. Your talents will be wasted, should any be found 8)

Re: Why does Swiss cheese have holes?

#47

Post by gus_massa »

riffraff wrote: post #17
gus_massa wrote: post #3

But ... why only a few big holes? Sometimes "fresh cheese" develop a lot of small holes (and a strong flavor), but no big holes. Why big holes?

Many small holes collapsing into a few large ones, perhaps? You can sometimes see where two holes merged.

That's a good idea, but if the holes collapse I expect more variation in size. My guess is that the CO2 diffuses until it finds a nearby hole.

Did someone put a whole cheese in MNR to track the holes? (I guess an ultrasound image device is cheaper. Is it possible to use a CT adding contrast to the cheese?)

Re: Why does Swiss cheese have holes?

#50

Post by maxerickson »

gerdesj wrote: post #41
dylan604 wrote: post #36

Earlier quoted context omitted.

I'd rather be known for Swiss cheese than American cheese. At least Swiss is actually cheese and not a cheese product. American cheese is nasty. It baffles me people not only eat it, but also like it

There are largely three types of cheese in the US: Swiss, American and Cheddar. I live near to Cheddar (Somerset, UK) but I'm not going to get too outraged. All countries, without exception, do something unpleasant to an ingredient or dish that the rest of the world will cry foul over. It is the way of things.

Did you form this picture of US cheese after visiting a hot dog cart?
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