|  | Ok:
cheese has holes.
more cheese = more holes
but wait... doesnt more holes = less cheese?
so does that mean... more cheese = less cheese?
i am confusion someone help |
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| | Don't panic. Just remember that not all cheese has holes. |
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| | true...
but what about the cheese that does? |
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| | Well, for that kind of cheese, panic is certainly in order. Because if you eat the cheese, you also eat the holes. And then you will be full of holes. |
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| | so wait... how would one plug these holes? with more cheese??? |
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| | exactly.
preferably the softened kind. |
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| | good Idea! Thanks guys!
wait... did we really just have a conversation about...cheese?  |
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| | The holes in cheese comes from expanding gas during the bacterial maturation phase. The gas forms bubbles which pushes the cheese out and, if it's within a mould, will compress it or restrict the bubble formation. You have the same amount of cheese as you did when you started, albeit in a different chemical composition (and flavour profile). |
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| | Polyducks wrote: | The holes in cheese comes from expanding gas during the bacterial maturation phase. The gas forms bubbles which pushes the cheese out and, if it's within a mould, will compress it or restrict the bubble formation. You have the same amount of cheese as you did when you started, albeit in a different chemical composition (and flavour profile). |
... well that explains a lot
good to know |
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