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Article: Cheese makers seek OK for smaller Swiss holes
- Article from:
- Chicago Sun-Times
- Article date:
- September 22, 2000
- Author:
CopyrightCopyright 2000 Chicago Sun-Times. (Hide copyright information)
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There's a rumpus in cheeseland.
It seems the holes in traditional Swiss are so large that the
cheese gets torn up in the new high-speed slicing machines used by
the food service industry. So cheese makers have asked the
Agriculture Department to change its standards to allow for smaller
holes-or "eyes"-in Grade A Swiss.
Under the existing standards, most of the holes must be between 11/
16ths and 13/16ths of an inch in diameter. The cheese folks have
asked USDA to reduce the minimum size to three-eighths of an inch.
It'll decide by the end of the year.
And if you've ever wondered how the holes get there, they're
actually bubbles, formed by carbon dioxide-emitting bacteria.
Remember that next ...