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Swiss Cheese: Wholly Discomforting

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Actually called Emmentaler cheese, Swiss cheese comes from the Emmental valley in Switzerland. In cheese making, bacteria are added to transform the curds into harder cheese. In the case of Swiss cheeses (Swiss Emmentaler and Norwegian Jarlsberg: cheeses with the large holes), something called propionibacterium is added to the curds. These bacteria are left to culture in 70-80 degree (F) temperatures. This specific bacteria forms colonies inside of the cheese as it matures. In order to protect the integrity of their colonies, the bacteria emit carbon-dioxide which tends to bubble when there is no escape for the gas. These CO2 depositories create spherical craters in the wheel of cheese. When sliced, the craters appear as holes. MMM, CO2 shitting bacteria cheese. Delicious.
Semi-relatedFAQ: Holes in Swiss Suffrage


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