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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 1y ago
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?
- ofalkaed 1y agoBaby Swiss and Lacey Swiss are small hole varieties.
- deadbolt 1y agoI don't believe Baby Swiss is actually a variety of Swiss (Emmental) cheese, rather than a completely different cheese. IIRC Baby Swiss was invented in America and uses a different process. I am not familiar with Lacey Swiss so no opinion on that one.
- riffraff 1y agoMany small holes collapsing into a few large ones, perhaps? You can sometimes see where two holes merged.
- gus_massa 1y agoThat's a good idea, but if the holes collapse I expect more variation in size. My guess is that the CO2 diffuses until it finds a nearby hole. Did someone put a whole cheese in MNR to track the holes? (I guess an ultrasound image device is cheaper. Is it possible to use a CT adding contrast to the cheese?)
- deleted 1y ago[deleted]
- TheAdamist 1y agoHavarti has a lot of small holes, but its a different kind of cheese