2006-09-22 11:50:38 · 17 answers · asked by mamapepinos 2 in Food & Drink ➔ Beer, Wine & Spirits
My brother does that and he gets paid $18.00 an hour. Lots of overtime, benefits, and a great discount on cheese.
2006-09-22 11:52:59 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Swiss cheese is the generic name, in the United States, Canada and Australia, for several related varieties of cheese, all of which resemble the Swiss Emmentaler. It has a distinctive appearance, as a block of the cheese is riddled with holes known as eyes.
The use of Swiss cheese as a generic name for a type of cheese (as opposed to a descriptor of national origin) is not common in the United Kingdom, where the cheeses are usually distinguished individually. As well, that type of cheese is called fromage suisse (Swiss cheese) in Canadian French language usage, but not in European French-speaking countries.
Three types of bacteria are used in the production of Emmentaler cheese: Streptococcus thermophilus, Lactobacillus, and Propionibacter shermani. In a late stage of cheese production, P. shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make up the eyes. Swiss cheese without eyes is known as "blind."
In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor. This is because the same conditions that lead to large eyes - longer aging or higher temperatures - also give the acting bacteria and enzymes more time to produce flavor. This poses a problem for makers of pre-sliced Swiss cheese, the most popular category in the United States. Cheese with large eyes doesn't slice well, sometimes coming apart in mechanical slicers. This costs time and money and is one reason why US manufacturers usually produce a product less aged and flavorful than imported cheeses of the same style.
2006-09-22 11:52:30 · answer #2 · answered by ndtaya 6 · 1⤊ 0⤋
People do not drill holes in swiss cheese. It is part ot the aging process that makes the holesi n the cheese. Different cheese have differnt aging processes.
2006-09-22 11:58:02 · answer #3 · answered by wyhsbc 1 · 1⤊ 0⤋
It is done by forced labor camps in 3rd world countries. They don't even have "drills" they use small ivory toothpicks and a smoothing cloth to achieve that natural look. For shame on those that patronize the Swiss and their oppressed cheese workers
2006-09-22 15:49:20 · answer #4 · answered by pooter8735 2 · 1⤊ 1⤋
Don't tell anyone but my brother works 2 jobs and at the cheese factory he lets his 2 pet mice eat all the swiss cheese they want while he sleeps for his next job.He gets paid 20.00 per hour.ssshhhhhhhhhhhhhhhhhhh its a secret.
2006-09-22 12:02:45 · answer #5 · answered by gormom 3 · 0⤊ 1⤋
nothing............the holes are only visible after the cheese is sliced, it begin as a round wheel about 3 ft. across and about 7in. thick the 'holes' are formed in the cheese by gas bubbles when the cheese is still a liquid afterwords the cheese hardens and gas is trapped there
2006-09-22 12:01:01 · answer #6 · answered by ? 6 · 1⤊ 0⤋
nothing anymore, in the past drilling holes in cheese was a high paying occupation, but these days it's been outsourced to bacteria..
2006-09-22 12:09:12 · answer #7 · answered by Nick F 6 · 1⤊ 0⤋
i dont think he would make any money for drilling holes in it. his pet mouse has more fun doing it then he could ever charge someone for doing it.
2006-09-22 11:53:25 · answer #8 · answered by oscar m 2 · 1⤊ 0⤋
stoopid, swiss comes with holes in it. no one drills holes in it, its a chemical reaction and makes bubbles.dumbass
2006-09-22 11:53:50 · answer #9 · answered by K-Low 2 · 0⤊ 2⤋
not enough money, my friend, not enough. swiss cheese, YUM. on rye bread. with tomatoes. grilled toasty brown on both sides, double, triple YUM. guess what's for dinner?
2006-09-22 12:01:28 · answer #10 · answered by panamm 6 · 0⤊ 1⤋