No, it’s because there are good bacteria in the cheese that form air pockets; the holes occur when you cut through the curd and you puncture the pockets.
Switch to English Cheddar rather than Swiss. I love Cheddar cos I am English. I also eat other cheeses made in the British Isles like Shilton and Red Lancashire. I eat French and Dutch cheeses too. Love them.
What we call “Swiss cheese” in America is usually some locally made version of a Swiss Emmentaler. I’ve had an actual imported Emmental cheese, and although it did have the holes, they weren’t as prominent as with an American Swiss. I think we exaggerate them here because they’re expected.
Then there’s Jarlsberg, which I’ve seen labeled as “Norwegian Swiss” in one local store.
You don’t want to know the real story as to why “Swiss cheese” has holes. Lets just go with the mice “hide and seek” explanation, as it’s less Gross than the truth.
I have to vote for Gruyere as better than swiss or cheddar. But I do also like swiss, and sharp cheddar ( anything less than sharp is generally flavorless).
It was discovered only a few years ago that the holes formed around impurities, typically microscopic grain dust. They found this out when they began making the cheese in ever-purer and more stringent environments, and were distressed by the lack of holes.
arjun.shriv almost 3 years ago
How do the mice even fit there?
ninjanick101 almost 3 years ago
Sounds too good to be true.
codycab almost 3 years ago
“The more you know.”
Garfield’s guard almost 3 years ago
Good thing I don’t like cheese
E.S.K. almost 3 years ago
Better yet, switch to Gouda
Templo S.U.D. almost 3 years ago
No, it’s because there are good bacteria in the cheese that form air pockets; the holes occur when you cut through the curd and you puncture the pockets.
willispate almost 3 years ago
they can also provide great echoes, incase mice want to yodel in them.
BJ40 almost 3 years ago
Are you sure that wasn’t Cheddar Cheese, to begin with ?
BJ40 almost 3 years ago
It’s the mice, who make the holes in the cheese.
But the Swiss don’t tell anyone, how the holes were made.
hariseldon59 almost 3 years ago
Maybe it should be hide and squeak.
jasonsnakelover almost 3 years ago
Cheddar is better? If Mighty Mouse showed up, Garfield could tell Jon he’s not strong enough to get rid of the mouse.
Leojim almost 3 years ago
As it has been said, cheddar is better!
BJ40 almost 3 years ago
Praise the Gouda and pass the Cheesus.
BJ40 almost 3 years ago
What about Vintage Cheddar, much more bitier.
salemadar_pete_11 almost 3 years ago
Good thing I am lactosed intolerant. I still drink milk sometimes when I am eating brownies but that is an acception.
Johnny Appleseed almost 3 years ago
Ohhhh, that explains everything
DavBlc7 almost 3 years ago
Switch to English Cheddar rather than Swiss. I love Cheddar cos I am English. I also eat other cheeses made in the British Isles like Shilton and Red Lancashire. I eat French and Dutch cheeses too. Love them.
Troglodyte almost 3 years ago
I hate that cheesy little smile! :D
Mimerio almost 3 years ago
But what if cheddar cheese gets holes in it? Does it become swiss cheese then?
FreyjaRN Premium Member almost 3 years ago
Fried cheese curds have no holes. They fill the hole in your belly, though.
SusieB almost 3 years ago
I also like munster cheese
jagedlo almost 3 years ago
So Gouda is good, but Cheddar is better?
Kaputnik almost 3 years ago
What we call “Swiss cheese” in America is usually some locally made version of a Swiss Emmentaler. I’ve had an actual imported Emmental cheese, and although it did have the holes, they weren’t as prominent as with an American Swiss. I think we exaggerate them here because they’re expected.
Then there’s Jarlsberg, which I’ve seen labeled as “Norwegian Swiss” in one local store.
cosman almost 3 years ago
Holey, holey, holey, lord Swiss i adore thee..
marshalljpeters Premium Member almost 3 years ago
I thought Swiss cheese was white.
blakerl almost 3 years ago
You don’t want to know the real story as to why “Swiss cheese” has holes. Lets just go with the mice “hide and seek” explanation, as it’s less Gross than the truth.
Goat from PBS almost 3 years ago
Everything’s better with cheddar. That’s a fact.
sneezykevina almost 3 years ago
Jalapeno Cheddar!
Havel almost 3 years ago
And what happens to the hole after the cheese is gone (Bertolt Brecht)?
CaveCat87 almost 3 years ago
I actually like cheddar. Also, good thing Speedy Gonzales isn’t here; he’d be too fast for Garfield.
Nate Wright (Mischief God) almost 3 years ago
Sorry, I have a bad memory.
salemadar_pete_11 almost 3 years ago
The only cheese I like is cottage cheese. Said NO ONE!
Lightpainter almost 3 years ago
I have to vote for Gruyere as better than swiss or cheddar. But I do also like swiss, and sharp cheddar ( anything less than sharp is generally flavorless).
gammaguy almost 3 years ago
I cheddar to think of the consequences.
ekke almost 3 years ago
It was discovered only a few years ago that the holes formed around impurities, typically microscopic grain dust. They found this out when they began making the cheese in ever-purer and more stringent environments, and were distressed by the lack of holes.
WCraft Premium Member almost 3 years ago
You don’t even want to know about Eastern European worm cheese!
Orcatime almost 3 years ago
Don’t you mean “Hide and Squeek”?