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Swiss Cheese: Wholly DiscomfortingWelcome to randomFAQ! Our Random Fact generator will add another random fact or frequently asked question from our massive database every day. Using the HTML code provided on the right side of each page, you can display a specific or random FAQ, or the latest fact of the day, on your website, blog, or MySpace profile. Just choose which fact to display, and any color to match your site. Please enjoy the unlimited use of this free service! |
Fact of the Day More Information 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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