Cheese is a great snack! One of the best things about it is that there’s so many different kinds: cheddar, mozzarella, provolone, gouda… the list goes on and on! But have you ever wondered why some cheeses, like Swiss, are full of little holes?
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SOURCES:
https://www.bbc.com/news/world-europe-32920200
https://www.britannica.com/science/chemical-reaction
https://www.britannica.com/topic/hay-animal-feed
https://www.cnn.com/2015/05/29/living/feat-swiss-cheese-holes/index.html
https://www.cnn.com/travel/article/strange-cheeses/index.html
https://www.gizmodo.com.au/2016/05/you-can-thank-genetic-engineering-for-your-delicious-cheese/
https://www.health.harvard.edu/nutrition/protein-which-sources-are-best-for-your-heart
https://io9.gizmodo.com/5923081/the-amazingly-disgusting-science-of-cheese
https://www.livescience.com/33690-swiss-cheese-holes.html
https://www.newyorker.com/tech/elements/how-does-swiss-cheese-get-its-holes
https://www.nichd.nih.gov/health/topics/bonehealth/conditioninfo/sources
https://www.scq.ubc.ca/food-microbiology-the-basics-and-the-details-of-cheese-production/
https://www.scientificamerican.com/article/number-and-size-of-swiss-cheese-holes-can-be-programmed/
https://www.seriouseats.com/2010/02/what-microbes-make-cheese.html
https://www.washingtonpost.com/lifestyle/kidspost/ever-wondered-how-milk-becomes-cheese/2015/05/15/32abad22-ece8-11e4-8abc-d6aa3bad79dd_story.html?utm_term=.782b5d553fa3
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