| ▲ | gus_massa 4 days ago |
| But ... why only a few big holes? Sometimes "fresh cheese" develop a lot of small holes (and a strong flavor), but no big holes. Why big holes? |
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| ▲ | riffraff 4 days ago | parent | next [-] |
| Many small holes collapsing into a few large ones, perhaps? You can sometimes see where two holes merged. |
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| ▲ | gus_massa 4 days ago | parent [-] | | That's a good idea, but if the holes collapse I expect more variation in size. My guess is that the CO2 diffuses until it finds a nearby hole. Did someone put a whole cheese in MNR to track the holes? (I guess an ultrasound image device is cheaper. Is it possible to use a CT adding contrast to the cheese?) | | |
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| ▲ | TheAdamist 4 days ago | parent | prev | next [-] |
| Havarti has a lot of small holes, but its a different kind of cheese |
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| ▲ | ofalkaed 4 days ago | parent | prev [-] |
| Baby Swiss and Lacey Swiss are small hole varieties. |
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| ▲ | deadbolt 4 days ago | parent [-] | | I don't believe Baby Swiss is actually a variety of Swiss (Emmental) cheese, rather than a completely different cheese. IIRC Baby Swiss was invented in America and uses a different process. I am not familiar with Lacey Swiss so no opinion on that one. |
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