Swiss Cheese

I learned something new today. My family took a field trip to a cheese making farm this morning. I had a good idea how cheese was made, but my wife, who is somewhat of a cheese nerd (not curd), explained the process a little clearer for me, since she has actually made her own cheese. I know, some women like getting their nails done, my wife makes gorgonzola. Regardless, it's an interesting process. One can't help but wonder, who figured out the chemistry to make it all happen? One of life's little mysteries that has always perplexed me, is how does Swiss cheese get those holes in it? Virtually all cheese is made with the same steps to get the desired curds. Then the cheese is left to age or cure, and during this time is when it develops its taste. Bacteria and mold do most of the flavoring. Swiss cheese has an additional bacteria added, which produces a gas that gets trapped within the cheese during the aging process. While other cheeses are sitting nicely behaving themselves, Swiss cheese is partying it up and passing gas! In other words, if cheese were people, the Swiss are going to be the rowdy bunch you want to party with, but hope you're in another location the following morning. All in all, cheese sure is delectable, and the varieties seem endless. Well, off to separate my curds from my whey, and then chase it with a hoppy wheat liquid. Just imagine that fermentation!