Why does Swiss cheese have holes?
Here’s a short video that answers that question—the most oft-asked cheese question on the Internet—and also tells us that the USDA regulates the sizes of those holes (who knew?)!
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You are correct, Who knew? But, I find this fascinating because there is always a science lesson attached to almost anything and everything which always captures my attention. I love me a good and useful science lesson!!
I love the SciShow guys and have subscribed to them for some time now. I’m not sure what is more surprising (or funny) ~ the regulation of Swiss cheese hole size or the reason for it!
yeah, only in the USA would we control something like the size of the holes in Swiss cheese! gee whiz !
I knew about the fermentation causing the holes but didn’t know it was caused by a different bacteria. I always wanted to make small batch artisanal cheeses, especially sheep milk cheeses.
You would make good use of MJs Milk Cow Kitchen Lisa! Then call all of us when your first batch is done so we can taste it
yes,Cindi, well first the sheep!