How do they insert those little holes in Swiss cheese?!
Answers: What special machinery do they use?
They have trained worms that just eat their way through!
Organic mice.
those are not intentionally removed; the holes are a result of the cheese making process
LOL... they are not put in on purpose, its just when they make it with fungi, it turns that way.
I've always wondered what they do with the leftover holes... I didn't see any in the cheese section when I was shopping, but there were plenty in the doughnut section....
The partner and I think that they're made with air or gases me dear. Could be wrong and it won't be the first time. xxx
Don't you think they could just be air bubbles made by the cheese-making process.......! ! !
It's from the cheese fermentation
Swiss cheese
This article is about a variety of cheese known as "Swiss cheese" in some areas.
Swiss cheese is the generic name, in the United States, Canada and Australia, for several related varieties of cheese, all of which resemble the Swiss Emmental. It has a distinctive appearance, as a block of the cheese is riddled with holes known as "eyes."
The use of Swiss cheese as a generic name for a type of cheese (as opposed to a descriptor of national origin) is not common in the United Kingdom, where the cheeses are usually distinguished individually.[citation needed] As well, that type of cheese is called fromage suisse (Swiss cheese) in Canadian French usage, but not in European French-speaking countries.[citation needed]
Three types of bacteria are used in the production of Emmental cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. bulgaricus), and Propionibacter (P. freudenreichii or P. shermani). In a late stage of cheese production, the Propionibacter consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that develop the eyes. Swiss cheese without eyes is known as "blind."
In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor; this is because the same conditions that lead to large eyes - longer ageing or higher temperatures - also give the acting bacteria and enzymes more time to produce flavor. This poses a problem for makers of pre-sliced Swiss cheese, the most popular category in the United States. Cheese with large eyes doesn't slice well, sometimes coming apart in mechanical slicers. This costs time and money and is one reason why US manufacturers usually produce a product less aged and flavorful than imported cheeses of the same style.
Baby Swiss is another related cheese, often found in the US. Made by substituting water for the milk's whey to slow bacterial action, baby Swiss cheese has smaller holes and a milder flavor. Baby Swiss is often made from whole milk.
Lacy Swiss is a further variety of US small hole Swiss cheese made with low fat milk. Lorraine Swiss is an example of this style.
"Swiss cheese" is often used as a term for when an item has metaphorical holes in it, such as a faulty memory or a poor alibi.
It's like those donut holes. The cheese holes are used to make the shredded product in bags.
gassy bacteria are behind all that holey cheese. In order to make cheese you need the help of bacteria. Starter cultures containing bacteria are added to milk where they create lactic acid essential for producing cheese
Specially trained Swiss mice eat tunnels in the cheese then they slice it up.