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> To anyone who has tasted real cheese, it's just bizarre. And even in Europe, "real" cheese isn't real anymore. Back in the day, cheese usually had those big
by stingraycharles 16y ago
> To anyone who has tasted real cheese, it's just bizarre.
And even in Europe, "real" cheese isn't real anymore. Back in the day, cheese usually had those big holes in it, - they were caused by pro biotic bacteria, while the cheese was aging. However, due to these holes, the transportation of cheese became less efficient, the sizes became unpredictable and therefore the cheeses became harder to stack. So, nowadays, most big producers of cheese perform a heating process to kill all bacteria, getting rid of one of the few things that were actually healthy of cheese.
http://www.food-info.net/uk/dairy/cheese-production.htm http://www.food-info.net/uk/dairy/cheese-production.htm
- Tuna-Fish 16y agoIn the UK, perhaps. When I go to the cheese counter here (in Finland), nearly all cheeses have the holes in them.
- masklinn 16y ago> Back in the day, cheese usually had those big holes in it Uh that depends on the cheese, a camembert or a maroilles with "big holes" in it is not normal.
- ido 16y ago"Back in the day"? Most of the local cheeses you can get here (Austria) have holes in them.
- varjag 16y agoSurely not here: http://www.cheesesupply.com/images/jarlsberg.jpg http://www.cheesesupply.com/images/jarlsberg.jpg (a top selling cheese in norway)