How does Swiss cheese get holes joke?

The cheese is sliced from a block of cheese. A machine cuts little holes in the cheese from all sides. Then the cheese is washed and salted and sometimes coated with a flavoring. The cheese goes through a heating process called pasteurization, during which it’s heated to an exact temperature to kill bacteria. The cheese is then placed into molds to create its distinctive shape.

How does cheese get holes joke?

If you’ve ever wondered how cheese gets holes there’s a perfectly good logical reason: the cheese is made from milk. So, why don’t cows just create perfect holes in their cheese when they’re making it? Well, they do! But because the cheese curds are drained of their whey during the cheese making process, the holes are small and uneven. The holes are also created as the cheese is stretched during aging.

How does cheese make Swiss cheese have holes?

All cheese aging, whether natural or industrially made, begins with the removal of the cheese’s natural mold, called “mold” or “penicillium” in cheese-speak. This process removes the cheese’s surface, and the remaining material is known as the cheese’s “crumb.” The cheese is then cut into small pieces and pressed, which removes more moisture and allows for the cheese to take on a more

How do Swiss cheese get holes?

Swiss cheese gets holes from bacteria. The cheese is created when bacteria is added to milk, which gives it a tangy, salty flavor. The cheese is then placed in cheese molds to form the familiar holes and grooves we know and love. Stricter production processes have eliminated some bacteria and reduced the holes in the cheese, but they are a fun little fact that allows us to crack a joke!

How Swiss cheese get holes?

There are two ways cheese can get holes. One is through aging. When cheese is aged, the proteins that are present in the milk crystallize and form holes in the cheese. This aging process helps develop strong flavors and gives the cheese a distinct taste. You can make your own aged cheese at home by aging your milk for several weeks and then straining the cheese.