To: Red Badger
Swiss cheeses had fewer holes over the past 10 to 15 years as open buckets were replaced by sealed milking machines Well, then what causes the rest of the holes?
To: PistolPaknMama
They are artificial holes.....................
10 posted on
05/28/2015 10:35:07 AM PDT by
Red Badger
(Man builds a ship in a bottle. God builds a universe in the palm of His hand.............)
To: PistolPaknMama
Well, then what causes the rest of the holes? 
11 posted on
05/28/2015 10:38:33 AM PDT by
Talisker
(One who commands, must obey.)
To: PistolPaknMama
Well, then what causes the rest of the holes?I'm more concerned about who is hoarding the holes. Where are they stored? Is Goldman Sachs writing derivatives on those missing holes?
18 posted on
05/28/2015 10:56:08 AM PDT by
Publius
("Who is John Galt?" by Billthedrill and Publius now available at Amazon.)
To: PistolPaknMama; Red Badger
The specific starter culture added to the milk imparts the flavor and holes. Everything done the product changes the flavor just as with wine & beer.
I had passed this article on to a cheese expert and was told that most modern cheeses have lost flavor due to stricter controls and pasteurization. Plus the feed for the animals has changed.
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