Garfield by Jim Davis for August 05, 2021

How do the mice even fit there?

Sounds too good to be true.

“The more you know.”

Good thing I don’t like cheese

Better yet, switch to Gouda

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.

they can also provide great echoes, incase mice want to yodel in them.

Are you sure that wasn’t Cheddar Cheese, to begin with ?

It’s the mice, who make the holes in the cheese.

But the Swiss don’t tell anyone, how the holes were made.

Maybe it should be hide and squeak.

As it has been said, cheddar is better!

Praise the Gouda and pass the Cheesus.

What about Vintage Cheddar, much more bitier.

Good thing I am lactosed intolerant. I still drink milk sometimes when I am eating brownies but that is an acception.

Ohhhh, that explains everything

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.

I hate that cheesy little smile! :D

But what if cheddar cheese gets holes in it? Does it become swiss cheese then?

Fried cheese curds have no holes. They fill the hole in your belly, though.

I also like munster cheese

So Gouda is good, but Cheddar is better?

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.

Holey, holey, holey, lord Swiss i adore thee..

I thought Swiss cheese was white.

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.

Everything’s better with cheddar. That’s a fact.

Jalapeno Cheddar!

And what happens to the hole after the cheese is gone (Bertolt Brecht)?

I actually like cheddar. Also, good thing Speedy Gonzales isn’t here; he’d be too fast for Garfield.

Sorry, I have a bad memory.

The only cheese I like is cottage cheese. Said NO ONE!

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).

I cheddar to think of the consequences.

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.

You don’t even want to know about Eastern European worm cheese!

Don’t you mean “Hide and Squeek”?