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Why
does Swiss cheese have holes in it? 
Gossner
Swiss Cheese Factory 1930
Swiss cheese is made by heating cow's milk at high temperatures and then lifting
the curd from the whey in one mass in a fine-mesh net. This mass is then
shaped into blocks, salted with strong brine, wrapped to prevent drying, and
stored for six to eight weeks to ferment at 80º Fahrenheit. During the
weeks of curing, the cultures begin to grow causing the body of the cheese
to break down, the holes to form and that great Swiss cheese flavor to
develop. The famous "holes" in Swiss cheese develop because of the
gas that occurs naturally from the breakdown of milk sugar in the cheese.
The cheese maker takes periodic samples to determine that the holes of the
cheese are properly developed.
Swiss
cheese has been in the news recently because the U.S. Department of Agriculture
(USDA) created new guidelines that regulate the hole size of domestically
produced Swiss cheese. The USDA reduced the standard size of the holes
by half because new cheese-slicing machinery got caught on larger holes.
From ... AskYahoo.com

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