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Article: Cheese makers seek to shrink size of holes in Swiss
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- September 17, 2000
- Author:
CopyrightCopyright 2000 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Cheese makers seek to shrink size of holes in Swiss
By PHILIP BRASHER
Associated Press
Sunday, September 17, 2000
Washington -- Anyway you slice it, the Swiss on your ham and
cheese isn't going to be the same.
It seems the holes in traditional Swiss are so large that the
cheese gets torn 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
eleven-sixteenths and thirteen-sixteenths of an inch in diameter.
USDA wants to reduce the minimum size to three-eighths of an inch.
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