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- Hacker News
- Because the damn swiss folks really want to sell more cheese, without actually producing more cheese!
So the proper way is to cut half the cheese out, say that holes are NECESSARY and IMPORTANT - and then sell twice as much as before. They are a genius people.
by shevy-java - I believe one of the first publications explaining the phenomenon dates back to 2015. https://www.sciencedirect.com/science/article/pii/S095869461... It details the formation of the holes, their size, etc. I remember sending it at the time as a contribution here, thinking the topic was worth interest. Unfortunately, it fell through the cracks. I had also submitted it for approval to the Ig Nobel committee (it diverges somewhat, strictly speaking, from the philosophy of the prize). I received a reply saying it would be reviewed.by pythg
- 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?by gus_massa
- TIL "Swiss cheese" is apparently a specific brand of cheese in the US and not just cheese from Switzerland.by xg15
- I love that the first sentence of the article has the simple answer, and as you read more, you get more detail. The opposite of the "click bait" trend.by joncrane
- The term "Swiss cheese" is a constant source of amusement for people from Europe... you know, like, there is only one type of cheese made in Switzerland...by kleiba
- > 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).
by chris_va - Tom Scott on why Swiss Cheese was losing its holes (spoiler: the process became too sanitised - reintroducing impurities solved the problem).by tmnvix