wiss cheese is the generic name in Australia, New Zealand, Canada, United States and Serbia, for several related varieties of cheese, all of which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as “eyes”. Swiss cheese is known for its nutty, bittersweet taste. Three types of bacteria are used in the production of Emmental cheese: Streptococcus salivarius subsp. thermophilus, Lactobacillus (L. helveticus or Lactobacillus delbrueckii subsp. bulgaricus), and Propionibacter (P. freudenreichii or P. shermani).
cosmopsis: The Problems With Eating at Your Desk
Heh… Swiss cheese being the preëminent cheese-choice of graphic design students world-wide. (The ‘L. helveticus’ thing, see?)
Reblogged from cosmopsis
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