Scientists finally figure out why Swiss cheese has holes

Whew, thank goodness; it was keeping me up at night! 😉

Holey Swiss cheese, Batman!

Holey Swiss cheese, Batman!

BERLIN – The mystery of Swiss cheese and its disappearing holes has been solved: The milk’s too clean.

A Swiss agricultural institute discovered that tiny specks of hay are responsible for the famous holes in cheeses like Emmentaler or Appenzeller. As milk matures into cheese these “microscopically small hay particles” help create the holes in the traditional Swiss cheese varieties.

The government-funded Agroscope institute said in a statement Thursday that the transition from age-old milking methods in barns to fully-automated, industrial milking systems had caused holes to decline during the last 15 years.

In a series of tests, scientists added different amounts of hay dust to the milk and discovered it allowed them to regulate the number of holes.

Why, this is great news! We can now make ‘Swiss’ style cheddar! 😉


I Camembert it: Woman with extreme phobia of cheese bursts into tears at the sight of it


Anna Bondesson’s extreme phobia means that she has to go to extreme lengths to avoid it otherwise she bursts into tears.

“My parents said I’ve been like this since I was old enough to eat solids,” she said.

“The smell is the absolute worst part. I don’t understand how anyone can eat something that smells like vomit.”

Anna, 33, cannot pinpoint what triggered her fears but she has adjusted the way she lives her life to avoid cheese as much as possible.

To get out of difficult situations, such as dinner parties with meals that include cheese, she simply tells people that she is allergic to it.

She even avoids the deli cheese counter at the supermarket, intentionally walking another way so she doesn’t have to come face to face with the “yellow, smelly hell”.

Sounds more like she just doesn’t like it.

Hey, everyone has different tastes.

But is it really a phobia? Especially given that she was willing to pose with cheese in those accompanying photos?

In the past, Anna’s phobia has also affected her love life.

She was once on a date with a man she had liked for a while and everything was going well – until they got back to his place where he offered her some cheese.

“He came into the living room carrying the largest cheese plate I’ve ever seen,” she said.

“I freaked out of course. The tears started to run down my cheeks and I ran out.

“I don’t have to tell you that there wasn’t any more dates with this guy.

“But it didn’t bother me either, I couldn’t date anyone who thinks cheese is something so good he has to make it the highlight of the whole day.”

I wouldn’t date her, either. I love cheese! 🙂

Norway goat cheese fire closes tunnel

Oh no!

A road tunnel in Norway has been closed – by a lorry-load of burning cheese.

About 27 tonnes of caramelised brown goat cheese – a delicacy known as Brunost – caught light as it was being driven through the Brattli Tunnel at Tysfjord, northern Norway, last week.

The fire raged for five days and smouldering toxic gases were slowing the recovery operation, officials said.

The tunnel – which is said to be badly damaged – is likely to remain closed for several weeks, they added.

“We can’t go in until it’s safe,” geologist Viggo Aronsen told Norwegian broadcaster NRK.

Police officer Viggo Berg said the high concentration of fat and sugar in the cheese made it burn “almost like petrol if it gets hot enough”.

Burger King Japan introduces new ‘black burgers’ with black buns and black cheese (thanks to charcoal) and black ketchup (thanks to squid ink)

For those who like their food to look like putrefaction…


Would you like a side of charcoal with that burger?

Not quite the question North Americans are used to being asked, but apparently at Burger King Japan, black is the new orange.

The fast food chain has taken bizarre food to new heights with it’s Kuro Burgers (kuro means “black” in Japanese). For a limited time starting Sept. 19, the company will swap their orange-yellow buns and cheese for ones that are pitch black, according to a press release.

Burger King Japan started the Premium Kuro Burger two years ago, colouring the bread with bamboo charcoal and adding squid ink to the ketchup.

In 2013 the novelty burger evolved to the Kuro Ninja, which had all the above ingredients with a slice of bacon for a tongue.

The success of both burgers meant that new upgrades had to be made and the latest incarnation adds the black cheese to the bun and sauce.

The bread is coloured with bamboo charcoal and the ketchup has squid ink added to it. Not to be outdone, the cheese slices include bamboo charcoal with the 115 gram beef patties made with black pepper.

The Kuro Pearl burger will be available for 480 yen ($4.95) while the Kuro Diamond, which includes more normal-looking lettuce, tomato, onion and mayonnaise, will cost 690 yen ($7.12).

The offer is scheduled to end in early November.

Cheese Curd for Bait, by James McIntyre

Cheese is the New Cool

Cheese Curd for Bait


The following adventure was participated in by Mr. J. Podmore and Mr. W. D. Grant at Matheson’s Cold Spring Cheese Factory in Zorra, 1888.


Cheese buyers in hours of leisure

Combine business with pleasure,

And when they wish to go abroad

They take their gun and fishing rod.


This tale is true we pledge our word,

They baited hook with a piece of curd,

And let the rod hang from the boat,

While curd and hook on pond did float.


And then they start for sport and fun,

To try their luck with the shot gun,

And quick they raised from their cover,

Then brought low eight brace of plover.


Now to the pond they do return,

But loss of rod they have to mourn,

They see it rushing through the water,

And wonder what can be the matter.



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