Could be that it was made without any imperfections in the milk. Basically, Swiss cheese won’t develop bubbles (holes) if there aren’t imperfections (little particles of dust or…other stuff) to serve as nucleation points. This [Tom Scott video](https://youtu.be/evV05QeSjAw?si=yhzd0-vUwGXqGXri) explains it in more detail, as well as showing how one factory overcame this issue.
trollsmurf on
How? The plug is likely a sample.
avz008 on
Wait so the holes are basically cosmetic now, that feels like a scam
Gluecost on
Elemental cheese
Yangervis on
Looks like a real hole to me
garydinckersfield on
That’s emMental mate.
TheJar13 on
WordPlenty2588 on
Can someone explain why nutriscore is so low ? Just D
That’s been the case for a while. The cheese making process has gotten so clean that the items that made the holes is no longer present.
But, folks still want holes in Swiss cheese so it has to be added latter.
Benedictus84 on
There recently was a ruling in Switzerland about adding holes to emmentaler cheese.
Apperently the problem is modern milk being to clean. The holes are made by hay particals being in the milk.
Modern milk has no or almost no more hay particals in it.
So they are now allowed to add a hay based powder to the milk so that the holes remain.
Key_Lime_Die on
The holes look nice and smooth as you’d expect from swiss cheese. It’s likely from where a sample was bored from it when it was a large cheese prior to being cut up. The holes are made from adding back food safe hay particles that modern filtration methods mostly removed.
Tearakudo on
Normal people: “Where da holes at?!”
Me, some shitter from Wisconsin, “Wait, you’re saying i can have more cheese with my cheese instead of losing volume to HOLES?! Sign me the FUCK UP”
mmaddict187 on
That whole cheese is fake. Not just the holes.
Vengatore on
No, they are not.
PhoenixFisher on
its a manufacturers sample. to ensure quality
PiingThiing on
Funny you should say that, I was convinced my cheese balls were also fake.🤔
fredrickmedck on
How can a hole be fake?
Vulcant50 on
I heard that they were now hiring some retired woodpeckers to make holes .
KichernderFuchs on
The cheesemaker just took a sample from it and put it back in, that’s standard practice.
Bubblybathtime on
They look like real holes to me.
Ookami_Maneki on
Well technically, all holes in factory made emmental cheese nowadays are artificial. They add impurities that create those air bubbles in the cheese because modern standards won’t allow those to develop naturally anymore.
TimeGhost_22 on
OP apologize to your cheese right now.
Senpai on
lies. those look exactly like the cheese in Tom & Jerry
Jamsn7 on
Milk is too clean. There is special power for „natural“ hole creation… cutting is probably cheaper
Apprehensive_Fan_185 on
I mean. It’s not not entirely a hole
Psycho-Raven on
Rhôôô on dirait l’emmental de supermarché celui-là. Pas le Entremont. 🤣
Quirky_Net8899 on
ITT: OP is dumb
Warlord68 on
The holes aren’t really fake as they are “manmade”. Swiss Cheese manufacturers add propionic bacteria to generate the gas bubbles needed to produce “real” Swiss cheese.
StaticSystemShock on
The more I’m looking at image, the less I understand it. You do know that holes don’t have to go entirely through the cheese, right?
Tommyblahblah on
The holes are the healthiest part of it. There should be more of them.
ben_roxx on
The plugged one is where they take the sample while watching for maturity, they then put the sample back.
Fit-Knee-8611 on
When you lie on your resume but still get the job.
34 Comments
Could be that it was made without any imperfections in the milk. Basically, Swiss cheese won’t develop bubbles (holes) if there aren’t imperfections (little particles of dust or…other stuff) to serve as nucleation points. This [Tom Scott video](https://youtu.be/evV05QeSjAw?si=yhzd0-vUwGXqGXri) explains it in more detail, as well as showing how one factory overcame this issue.
How? The plug is likely a sample.
Wait so the holes are basically cosmetic now, that feels like a scam
Elemental cheese
Looks like a real hole to me
That’s emMental mate.
Can someone explain why nutriscore is so low ? Just D
What are we supposed to eat ? 🙂
The hole is for the D as it says on the packet.
See them being made here: [https://youtu.be/-_KLD9opGFg&t=30](https://youtu.be/-_KLD9opGFg&t=30)
That’s been the case for a while. The cheese making process has gotten so clean that the items that made the holes is no longer present.
But, folks still want holes in Swiss cheese so it has to be added latter.
There recently was a ruling in Switzerland about adding holes to emmentaler cheese.
Apperently the problem is modern milk being to clean. The holes are made by hay particals being in the milk.
Modern milk has no or almost no more hay particals in it.
So they are now allowed to add a hay based powder to the milk so that the holes remain.
The holes look nice and smooth as you’d expect from swiss cheese. It’s likely from where a sample was bored from it when it was a large cheese prior to being cut up. The holes are made from adding back food safe hay particles that modern filtration methods mostly removed.
Normal people: “Where da holes at?!”
Me, some shitter from Wisconsin, “Wait, you’re saying i can have more cheese with my cheese instead of losing volume to HOLES?! Sign me the FUCK UP”
That whole cheese is fake. Not just the holes.
No, they are not.
its a manufacturers sample. to ensure quality
Funny you should say that, I was convinced my cheese balls were also fake.🤔
How can a hole be fake?
I heard that they were now hiring some retired woodpeckers to make holes .
The cheesemaker just took a sample from it and put it back in, that’s standard practice.
They look like real holes to me.
Well technically, all holes in factory made emmental cheese nowadays are artificial. They add impurities that create those air bubbles in the cheese because modern standards won’t allow those to develop naturally anymore.
OP apologize to your cheese right now.
lies. those look exactly like the cheese in Tom & Jerry
Milk is too clean. There is special power for „natural“ hole creation… cutting is probably cheaper
I mean. It’s not not entirely a hole
Rhôôô on dirait l’emmental de supermarché celui-là. Pas le Entremont. 🤣
ITT: OP is dumb
The holes aren’t really fake as they are “manmade”. Swiss Cheese manufacturers add propionic bacteria to generate the gas bubbles needed to produce “real” Swiss cheese.
The more I’m looking at image, the less I understand it. You do know that holes don’t have to go entirely through the cheese, right?
The holes are the healthiest part of it. There should be more of them.
The plugged one is where they take the sample while watching for maturity, they then put the sample back.
When you lie on your resume but still get the job.