How they saved the holes in Swiss cheese 

Perfect!

Hay is a carbohydrate, is the hay digested during fermentation? If so, is the volume of a CO2 bubble dependant on the size of the hay particle? Can you tell how big a hay particle was based on the size of its bubble?

Sometimes the holes in the Swiss cheese just all align - and such errors slip through all the checks... 🧀

hi

let's go vegan - please stop promoting products of animal abuse

*hole

*bacterial culture

@@ShamblerDK angry upvote of the day

lmao actually

In more was than one, too!

Switzerland: Suffering from Success

They're so successful they figured out a way to be less successful for more success

Remember something about a type of beer having the same issue. Seems like air flowing over the fermenting process from an old chimney had been adding some contaminates that added to its uniqueness.

Task Failed Successfully

@@EdBruceWRX probably, in belguim several beers can't be produces anywhere else then where they are, because they use the naturally occuring cultures to react SPONTANIOUSLY! thus a bit other naturally occuring yeast bacteria causes different reactions, and thus a slightly different beer.. also a lot of trapist beers use specific wells, with the water they start from partly determining the taste off the product :). i renember they tried to move Hoegaarden, they at least claim they got the taste right, (i never saw an option to taste it, so it's only some claim by the brewery to me) but not the color, thus it was not a white beer anymore, they reversed to physical merger interely, Hoegaarden is brewed at it's original location again, and color was normal again too :) . It was always marketed as a white beer, so even taste identicall, a blond version wouldn't do to hold up it's image! and in that case i think they don't even know the true reason! but must be something naturally occuring in the water, air or other real local things..

Hyperfixation at it's finest.

You can still aspire to become one now. Leave your current life behind, return to cheese scientist

@@RamenLlama evolve* because it is clearly the next step in human evolution

Most jobs for biochemistry grads are highly specific

I feel bad for them 😂 they can do something that actually matters orrrrr cheese…

i believe this technology hell all technology was made for cheese, we just repurposed it so we dont die while making it

TBH everything from the medical industry is either used or developed in other industries

@@staticbuilds7613 Or vice versa.

Sound like a story Tom ought to cover

Hah, just like how the Americans tried to recreate Fogbank for nuke renovation but found out they removed essential mpurities!

all of that is just science.

​@@a2e5 I see you also watched that Half as Interesting video

lmao that's interesting

A government funded lab, no less. Tge whole vid felt like a Monty Python skit.

Well it's not dedicated to just that, it's the whole cheese industry, which is more than just holes, and worth a lot to the Swiss economy

Swiss cheese not having holes because the milk is too clean is the most Swiss thing ever.

The Swiss have their Swiss Cheese Scientists, Americans have their Strategic Petroleum Reserve, and Canadians have their Maple Syrup Reserve including a Maple Syrup Heist.

​@@safe-keeper1042 Yes it just to maintain control of trade sanctions it had nothing to do with the actual quality of the cheese.

Leave it to the cheese heads

@@1pcfred More from Swisconsin!

@@erik_griswold I like that Vermont cheddar myself.

Are you the inventors of spray cheese?

Fitting profile picture for one from Wisconsin

You think maybe it was the smoke particles acted as nucleation points?

@@janfilby7086 Yes. Another example where one lab got crystals and another one didn't it turned out the lab that got crystals had algae growing in the distilled water system. Sometimes a little dirt is a good thing, like how penicillin was discovered 🙂

You mean the dirt, helped to seed the crystal.. and then it went on from there ? Yeh... sometimes, it does need a little help.

I am surprised it ever was permitted to smoke in a laboratory. I (nonsmoker) utterly loathe smoking laws, but even I think that seems rather shocking.

@@salvadorromero9712 It was allowed to smoke on airplanes too in the not so good old days.

Bubbles are such weird/interesting things, in that they need nucleation sites to form. (Otherwise the gas stays dissolved in solution.) Lack of nucleation sites is why boiled water can explode if boiled in extremely smooth, clean vessels. (In laboratories, they use little porous ceramic boiling stones to go in their flawlessly smooth boiling flasks.) Or why they now laser-etch little imperfections into the bottom of beer glasses, to give the bubbles somewhere to form. It’s why Diet Coke goes berserk when you drop a Mentos into it (the surface has a huge amount of nucleation sites).

Yes but please use the correct units of furlongs per fortnite, the metric form of that value just doesn't have the same je ne sais quoi.

It makes sense in retrospect. Every hole is a separate nucleation site, and each nucleation site only needs one tiny particle (possibly as small as a single molecule) to happen. 1 milligram has a LOT of particles.

@@baldmaggots You mean slugs per cord. Furlongs per fortnight is unit of speed. Slugs per cord is unit of mass over volume.

@@baldmaggots- in the days when our grandparents were farming, they just used handsful per barrel.

you can take it up as a hobby.

​@@slewone4905that's now the same!

Never too late for a career change!

Regardless in and of how irrational this may seem to some, there is a psychology that can come into play here. It is not a "just in your head" kinda thing. For my Rubin Sandwich, the Swiss layer has to have holes.

@@davidalanjonesridge9874 Well, it really is "just in your head" as is the whole perception of the world. That doesn't mean it is to be ignored.

Holes certainly do affect the taste. Because many swiss cheese makers in the US use a different process that is quicker and doesn't form holes, which results in a much blander cheese, which shouldn't be called swiss cheese at all, it's false advertising, because the flavor intensity difference is huge. The holes themselves are indicative of flavor. Although many US manufacturers of "swiss" cheese, add holes mechanically with machines that effectively randomly cut small round pieces out of the cheese to simulate the holes. It's ridiculous.

What I like most in my cheese is no cheese.

@@Zaparter Smile and say "cheese".

Same as French wine.

@@smelge ​ same with any regional product tbh

@@Ruthro Unless the regional product gains popularity and happens to come from an exploited periphery country.

That is not my experience as someone who lives in Tessin: what I have noticed is that, as far as Italy is concerned, exported Swiss cheese tends to be tastier than the locally sold product. I wouldn't however be surprised if retailers were selling lower choice products here, though.

​@@Ruthro I can easily point to American spirits and produce as the exception there, where we export the absolute best to other countries.

Economies of scale

Perhaps if y’all hadn’t behaved the way you did 85 years ago, and perhaps if you had sided with your neighbors during the Cold War, then things might be different today.

@@jpe1 mighty weird thing to say mate

​@@jpe1I don't think, these are reasons for judges. I guess they had laws to support their conclusion.

@@ellis51773 why is calling out the deplorable behavior of the Swiss government during and after WWII “weird”?

@@jpe1 you know, since we’re amalgamating an entire country of people and meshing their beliefs with the acts of the government.

The thing is that it's not really swiss cheese if it has holes it's French cheese called Gruyère but anglos can't make the difference so it's all swiss cheese to them

So now we know services can be made more robust by refusing to add the hay!

@@ommsterlitz1805 Why would Gruyère cheese be French, when the town of Gruyères is in Switzerland?

@@kala_asi I'm looking forward to finding an issue and saying "Hey! That's hay!" and then going on a ramble about the Swiss cheese model and then about this video where they add hay to cheese to make the holes. I'm confident that the more longwinded a metaphor is the more effective it is.

Oh, wow! I heard the same metaphor with regard to cybersecurity! 😎🤘☮️

Never stop caring about cheese. Swiss Cheese is God's gift to the Swiss, which the Swiss have shared with the world.

As a french person and big enthusiast of cheese, I am glad your country is going lengths caring this much about cheese.

Swiss cheese, the true gold we hide in the mountains ;)

Taking the "champagne of beer" incident to a whole new level…

You could say that we take it... very cheeseously. 😎 I'll show myself out. 😆

Reminds me a bit of when Spotify had to make their "shuffle" less random, because people lost their mind when 2 similar songs happened to be played one after the other.

City builder game aesthetics :D

It's hilarious to me that so much effort was poured into precise control and understanding over everything that goes into making Swiss cheese, that it unintentionally almost eliminated one of the most distinctive parts of it. And it was restored by adding dust back in.

“Our Swiss cheese is no longer full of holes, quick we must fix this to -sell consumers less product- regain its characteristic trait!”

@@protocetidit weighs the same

@@protocetid you have missed the point

@@advokatie Actually you people missed the point, I was half joking. I understand that even if the cheese maker gives you the same amount of cheese whether it has holes or not, as the person above claims, businesses are so greedy they will pull sleazy tricks like that from time to time.

Jesus wouldn't be happy

​@@lighghthe's long gone so we're completely fine

They do. Except it's not really cheese. It's pasteurized prepared cheese product. Kraft makes it, just like they make American cheese which isn't really cheese either. Although I think it would be "unholey".

Get more cheese per volume of cheese!

They could recruit Sam Smith for the ad campaign ;)

The human world? Did an alien just self-report

@@Thebestdruid You guys enslaved my cheese brethren and consume them. If anything, you guys are the aliens

😢Me too,to bad i cant digest it

AFTER you finished that next video of yours ;)

Well techinically you can't bite into a cheese hole :P

@@PhoMyLife Yes you can. Your teeth go into the hole, so you are biting into it

@@absolutemattlad2701 so when you yawn does that mean you're biting into the air?

@@PhoMyLife yes, of course

@@ShirokiMaki I mean it’s different because we can’t see air but we know oxygen and nitrogen are there but the hole is an absence of a solid object

I learned something I didn't know about my town from one of Tom's videos, and I've lived here for over fifty years.

@yyattt That there is gold buried on my local beach, although it was only done a few years ago. I hadn't heard a thing about it, although it apparently caused a stir locally. I think someone had to be extracted from the harbour mud by the local rescue team, to avoid getting drowned by the incoming tide.

If by interesting you mean anticlimactic.

Coincidence : right now the people of this very same location, Brienz (GR, not BE !), are urged to get ready to evacuate their village within three days, since there are about 2 millions m3 of rocks to rush down these next weeks…

Flashback to Veritasium where Derek explained that Roman Concrete™ was mixed by hand which resulted in irregularities in the mixture and gave it some self-healing properties thanks to some uncured leftover unlike modern concrete which is more evenly mixed and cures more uniformly.

@@MarioFanGamer659 Wasn't roman concrete self healing cause they used saltwater?

Shows the importance of continually refining processes. You have to get good enough to manipulate something to be able to completely understand it.

Don’t believe you, you’re blonde

@@truegame142 what's your phd in?

@@truegame142 gross

lies

Are they finally teaching you guys how most cancers are caused by virus or do they still miss that part out?

Less awkward rephrase: "I love it that you can still teach this old dog, at 66, new and interesting stuff."

@@TheGreatAtario you know how to fill your evenings don't you.

@@TheGreatAtario thats way more awkward sounding

​@@TheGreatAtario Let me try: "I love that you can teach a 66 year old dog like me new and interesting stuff at this age."

​@@bingomachineImproved version: "I love how 66 year old dogs can teach me new stuff"

It's a big part of the brand!

Well it's also financially beneficial. You sell less cheese and can sell it as a feature.

@@watcher8582 they sell by weight not volume

Its preserving culture. No pun intended

@@kneelesh48 It's not that easy. I mean go to any supermarket.

You severely underestimate how problematic my country can make cheese science. Check out the story of US Government Cheese.

It’s a good marker of a nations health. No cheese labs in Haiti

Why Tuesdays?

You're going to be very disappointed if you think that any country is "unproblematic". Nation building is not a victimless act.

@@Svettulf nobody said anything about Tuesday

Fewer

i prefer the holeless cheese

so much of brewing, baking, and cheese making is wrapped up in traditions because they did not know how or why the food production worked. Superstition dominates because they thought if you didn't do the superstition the spirits would get angry at you and you didn't get any cheese

​@@BlueCameNext yes, easier to work with when cooking, but esthetically I actually like the holes

The distinction is to be made as Gruyère is not Emmental or what you call swiss cheese is not Swiss either if it has holes it's from France and it's also called Gruyère and made only in the Alp region

Fewer holes

For the US it would be "save the assholes", particularly in government.

@@ommsterlitz1805 you’re completely wrong

@@suspicioustumbleweed4760 Gruyère made in France origin is also protected as a Protected Geographical Indication (PGI) in the EU. At least do some search before saying ldlotlc stuff...

And for a trip to Switzerland

Not to produce carbon dioxide, for it to be released from solution quickly enough in one location to form a bubble.

The bacteria produce CO2 regardless.

It just stays dissolved in the cheese otherwise, which I suppose might make it taste a bit more acidic?

I assume that the hay dust acts as a nucleation point, like dust particles seeding raindrops or tiny imperfections in a Champagne flute being the source of the bubbles.

@@kaitlyn__L it probably would taste more acidic if you ate it quickly after the cheese is formed - but cheeses rest for months so all the co2 will have bled out anyway. From both the holes and any remaining in solution.

I said the same thing to myself. Like I spend as much of my day as possible learning new things, and it's not often a new incite or view point or science peaks as much intrigue as this video.

it has been proven that living in too sterile environments will cause you to get more sick, because you're not exposed to everyday bacteria, so your immune system isn't tuned to dealing with them. But allergy to one thing isn't necessarily caused by not being exposed to that one thing. You can grow up in a humid/moldy house and end up allergic to cats for instance.

I mean we’re not supposed to drink it, it’s for cows

@@unethicallyvoid2888 Go tell that to prehistoric people.

@@ng.tr.s.p.1254 Worldwide, more people are lactose intolerant than not. The only reason that cultures with a heavy dairy consumption culture seem to be fine is that, well, they weren't. When milk and milk derived products are your only source of some very essential nutrients, the kids who couldn't digest it properly just straight up would've had a a very, very hard time reaching adulthood. Lactose intolerance eventually got eliminated from those ethnic groups as a result.

@@thesteelrodent1796 I used to get sick all of the time as a child. Even though I grew up on a farm, my parents kept me isolated from the rest of the world, but they also brought back germs every time they returned from work. Now that I go to work myself and am out among society at least 5 days a week, I rarely ever get sick. Go figure.

didnt know this had a level of fear or am i missing something?

@@FREEGTAMONEYPardon?

@@FREEGTAMONEY this system has more holes then swiss cheese

@@FREEGTAMONEY HiddenWindshield is joking about how "Swiss cheese" is a common descriptor of "something riddled with holes". Not that the actual making of Swiss cheese is dangerous.

@@LendriMujina thanks for explanation

I think it's moreso that Switzerland seems to like Tom Scott a lot. I'm sure there's an amount of Tom cold emailing companies asking if he can make videos with them, but I think based on Tom's popularity and openness in having people send in their queries to him, it looks like companies are the ones cold-emailing Tom to see if he wants to work with them haha!

There are no Toom-markets in Switzerland.

How much do you spend on cheese every week?

seems that you thought to live in Switzerland for 3 years, but accidentaly lived in Germany 😂

@@huberteichson8304 It was 2007 and I spend 100 CHF on average. More when I visited Germany or had night shift the week before.

That's what they didn't allow Tom to see

Thanks Tom!

full length video episodes when..

@@freespam9236 never apparently

"Wait! Pause! I think I've got it!" Listen to Lateral with friends. You won't regret it! It's so much fun to work out the answers with someone, or at least have some laughs at the crazy ideas that come to your mind.

I was going to submit a question about why the Blink 182 album broke the Geneva convention. Someone beat me to it. I'll have to come up with another.

When the leftist environmentalists learn that swizz cheese produces CO2 they'll run for a global ban of this poisonous and dangerous product

No, that little factoid about nukes is completely false. In fact, it's so completely full of holes (see what I did there?) that it almost certainly originally came from some kind of joke or satire site.

@@HiddenWindshield Really? I've seen Fogbank discussed in numerous reputable sources as fact (as much as a well-kept national secret ever is at least), and can find none discrediting it, such as is the case with Red Mercury. Do you have any references that connect the discussions of Fogbank to a disreputable origin?

@@magma2050 Okay, so I initially dismissed "Fogbank" out of hand, because even during the cold war we knew what nukes were made of, and "Fogbank" wasn't one of those materials. But, as it turns out, Fogbank does exist. It isn't a component of nukes in general, but it is a component of certain specific designs.

(I had more info, but RU-vid's being a pain again, so I had to cut it _way_ down to get the post to go through.)

There is an obscure novella from the 18th century which also talks about hunting an elusive impurity: The Strange Case of Dr Jekyll and Mr Hyde.