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The hole truth about Jarlsberg cheese | theguardian.com

Photograph: Alamy

Photograph: Alamy

I’m sitting in a dusty beige room in the bowels of a Norwegian cheese factory, watching a man in rimless glasses called Stig patiently point his way around a diagram of the cheesemaking process.

He’s talking about pH levels and micro filtration, which is making me strangely twitchy because such petty details seem irrelevant compared to the real issue: how on earth do they get the holes in the cheese? It’s like that old primary school hymn: “Who put the colours in the rainbow/Who put the salt into the sea?”, except I sense there’s a better answer than “God” here, and I’m determined to get to the bottom of it.

via The hole truth about Jarlsberg cheese | Life and style | theguardian.com.

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