So why does Swiss Cheese have holes? Sure you could Google it. But I have done it for you. And of all the complicated reasons I like this one best and so does Alex and his swim buddies. However you may find yourself buying less Swiss cheese less often and thinking about me more often, I am not so sure I want to be associated with the holes in Swiss cheese and now the reason why. Drum roll please....
Swiss cheese has holes in it because of bacteria passing gas. Contemplating a typical piece of Swiss cheese, the majority of whose holes, by USDA regulation, must measure between 11/16 and 13/16 of an inch in diameter, you may think: Here was a little microbe with a serious case of indigestion. But actually it's the work of armies of microbes, specifically Propionibacteria shermanii. The P. shermanii consume the lactic acid excreted by other bacteria (the ones that cause the milk to turn into cheese in the first place) and belch, toot, and otherwise exude copious amounts of carbon dioxide gas. This produces what the Swiss-cheese industry, hoping to distract from the reality of the matter, calls "eyes."
Bet your dying of curiosity about next weeks food history, me too.
I am going to bet your also hoping my dogs will do something crazy so I can fill my time slots better, and your probably wondering about my laundry...I am not doing any today, well maybe just one load I started this morning.
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