The term "Swiss cheese" is a constant source of amusement for people from Europe... you know, like, there is only one type of cheese made in Switzerland...
Because the damn swiss folks really want to sell more cheese,
without actually producing more cheese!
So the proper way is to cut half the cheese out, say that holes
are NECESSARY and IMPORTANT - and then sell twice as much as
before. They are a genius people.
Except when I asked someone who makes cheese in Switzerland, they told me almost the opposite (and mostly that they export the junk cheese to the US and keep the good stuff).
As an aside, what are the odds this article was written by AI? It has that feel (minus random bolding and bullet points).
I love that the first sentence of the article has the simple answer, and as you read more, you get more detail. The opposite of the "click bait" trend.
> In the U.S., we call it “Swiss” cheese, while in Switzerland, it’s known as Emmental.
What? I struggle to see how this sentence makes any sense. The two products can both have holes, I guess? But grocery store Swiss cheese in the US is a waxy bland cheese product with a slight tang, whereas Emmentaler is complex, funky and quite assertive by comparison. I doubt the fans of either product love the other.
I believe one of the first publications explaining the phenomenon dates back to 2015.
https://www.sciencedirect.com/science/article/pii/S095869461...
It details the formation of the holes, their size, etc.
I remember sending it at the time as a contribution here, thinking the topic was worth interest. Unfortunately, it fell through the cracks.
I had also submitted it for approval to the Ig Nobel committee (it diverges somewhat, strictly speaking, from the philosophy of the prize). I received a reply saying it would be reviewed.
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[ 3.2 ms ] story [ 51.7 ms ] threadhttps://en.wikipedia.org/wiki/Swiss_cheeses_and_dairy_produc...
https://www.youtube.com/watch?v=evV05QeSjAw
So the proper way is to cut half the cheese out, say that holes are NECESSARY and IMPORTANT - and then sell twice as much as before. They are a genius people.
Except when I asked someone who makes cheese in Switzerland, they told me almost the opposite (and mostly that they export the junk cheese to the US and keep the good stuff).
As an aside, what are the odds this article was written by AI? It has that feel (minus random bolding and bullet points).
I’d then proceed to wonder why no adults thought to throw it out, much less eat the stuff.
https://www.tasteatlas.com/cheese
What? I struggle to see how this sentence makes any sense. The two products can both have holes, I guess? But grocery store Swiss cheese in the US is a waxy bland cheese product with a slight tang, whereas Emmentaler is complex, funky and quite assertive by comparison. I doubt the fans of either product love the other.