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Article: THE REGULATORS: The Hole Truth; With Swiss Cheese, It's All in the Eyes
- Article from:
- The Washington Post
- Article date:
- August 1, 2000
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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"I'll have a ham and cheese on rye with three-eighths-of-an-inch
eyes, please. Easy on the mustard."
The next time you order the old standby, you might take a look at
the holes in the cheese. The Department of Agriculture has proposed
allowing producers to make smaller holes--or, as the regulators call
them, eyes--in Swiss cheese.
The idea is to stop gumming up slicers and get a neater piece of
cheese that isn't all tattered at the edges. "According to the cheese
industry, the whole trend in American Swiss cheese is to the smaller
eye," said Kathleen Merrigan, administrator of the Agricultural
Marketing Service. "Europeans like bigger holes. But it's used for
sandwiches here, and if you have ...