Sunday Funday Monday Leftover Knowledge Drip
Every Monday at 7pm central, TipsyRoo and I host (except when we don't) a live community event where, collectively, we solve a NY Times Sunday crossword puzzle (without using the internet search engines!). Each week following the episode either I, or the community, will select a clue/answer from that puzzle and I will delve further into the history & look for fun facts.
Drip #6: Swisses
Puzzle Date: February 8th, 2015
Puzzle Theme: Multifaceted
Episode: 46, recorded live on February 8th, 2021
Clue: Alternatives to cheddar
Answer: swisses
“What do you call a really good looking piece of Swiss cheese? A hole snack.”
UM, OK. WHY CHEESE?
After the clue had been answered, I made a dumb comment (I know, I know, shocking) of "Why, what if I want pepper jack?" (in response to the clue) and after a brief discussion about cheese was had, the question came up of why does Swiss cheese have holes? Or maybe this was something I've always been wondering and just imagined it happened during Sunday Funday Monday...
(Actually what prompted it was Tipsy saying, "I just don't understand why the holes have to be there. Are the dairymen trying to save on product?" The whole saving on product was a common concern however, there's a valid and less <insert cheese pun here that means rotten> reason for the holes)
LONG STORY SHORT
The holes are a natural occurrence formed during the cheese-making process.
SHORT STORY LONG
There are three types of bacteria (good bacteria!) added to milk to make cheese; two of the bacteria produce lactic acid (Streptococcus thermophilus and Lactobacillus helveticus), the third (Propionibacterium freudenreichii) consumes that lactic acid and emits carbon dioxide, which in turn creates the bubbles. (side note/question: when the bacteria emits...is...is that a fart? Is this where CUTTING THE CHEESE originates?)
HOW IS SWISS MADE?
Here’s a website with words and pictures.
SOME FUN FACTS
The holes are actually called eyes
Swiss cheese eyes used to be roughly the size of a nickel but holes that large would often get caught in the slicing machines so the eye size was reduced to 3/8 inch (half the size of a nickel)
Cheeses from Switzerland are made with unpasteurized, raw milk; those produced in the United States are made from pasteurized cow's milk
Switzerland is home to over 475 varieties of cheese
1921 AZ newspaper advertised Swiss cheese for $.60 a pound. For comparison, today's prices (taken from my local grocery store) are $9.99 a pound
Ever wonder what the record is for number of slices of swiss cheese placed on someone's face while sitting in a Prius? WONDER NO MORE! That number is 24. (hmmm....I bet I could beat that)
There was a Swiss Cheese Mafia. Seriously.
Want to know a bit about gubmint cheese? OK. Here you go
REFERENCES
https://en.wikipedia.org/wiki/List_of_Swiss_cheeses
https://www.ams.usda.gov/grades-standards/swiss-cheese-emmentaler-cheese-grades-and-standards
https://en.wikipedia.org/wiki/Emmental_cheese
https://www.professorshouse.com/swiss-cheese/
Sunday Funday Monday is the brain-child of TipsyRoo that I’ve been honored to be a part of as he continues to tolerate me. Past episodes can be found on YouTube. But it’s a much better viewing experience when viewed live. Bring a snack. And a blankey.
