The Microscopic Activity That Produces the World’s Great Cheeses | Smithsonian Channel

Why does Stilton have blue veins? Why do some cheeses smell bad? And the biggest mystery of all: why does Swiss cheese have holes? Join Cherry Healy as she tracks down the answers to these enduring cheese questions.
From: Inside The Factory
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[@mhenry4248]

Mmmm Stilton 😋

[@leopard6554]

Why your Facebook hasn't posted anything for days...!!!???🤔🤔🤔

[@Angel-em4vm]

You eating bacteria farts yum😋

[@realessayog6947]

Isnt the air inside the bubbles toxic to breath since the bacteria can attach ?

[@fishyfool]

No, it's just carbon dioxide. These bacteria breath in oxygen and expel carbon dioxide . As he explained, the bacteria doesn't grow until they poke about 100 holes in the loaf to allow oxygen in.

[@joeyhandles]

bacteria are unalived when we cook/boil/ otherwise heat them. There isn't any in the cheese they are holding. Hay dust isn't toxic to breathe unless you're allergic to it.

[@MeteorSage]

Yes, you have to count to 5 after cutting to prevent transmission

[@suzukablade]

So there are people who get paid to poke holes in cheese?

[@sherirobinson6867]

Awesomeness

[@57monoshock]

Seams like they should have gloves on.

[@Life_42]

Why?

[@mandiemoore3272]

​@@Life_42 it's not as if they've been making cheese the same way for a millenium. long before rubber gloves were ever thought . Social medias has today's generation is so obviously scrutinized and relentlessly sanitized that this is a real "trigger" for some.😂😂😂😂😂

[@codydowney9494]

Just stop

[@LeoZamora-ke5lm]

No girls.

[@shealarson2635]

Click bait. Doesn’t even show cheese at the microscopic level.

[@pepsisaelee9460]

Fr