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Comment by shevy-java | Hacker News Reader

Because the damn swiss folks really want to sell more cheese, without actually producing more cheese!

So the proper way is to cut half the cheese out, say that holes are NECESSARY and IMPORTANT - and then sell twice as much as before. They are a genius people.

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Isn't cheese usually sold by weight? So your theory, erm, has holes in it.

The fancy Emmentaler sometimes has water in the holes. So that increases the weight.

Fun fact - in Switzerland the holes are not permitted. Bonus fact - Switzerland imports more cheese than it exports.

Fun fact, but also fake news. Emmethaler cheese has holes even in Switzerland. It's the only part of that cheese that tastes any good, so why remove them?

And how would they know if my cheese has holes, given that there is a non-zero probability that a random cut over a piece of cheese goes through no holes at all? They would have to make so many cuts that the cheese becomes grated. And grated cheese most definitely doesn't have holes!

They know the density of holeless cheese, and can compare to the sample. If it's underweight it probably has holes?

Eureka!

This is bullshit, Emmentaler has holes here as well.

Source: am Swiss, live in Emmental

Okay, okay, Wikipedia was wrong about the regulation on the holes, then ;-). Go edit it!

> in Switzerland the holes are not permitted

For Emmentaler?

Someone might be confusing the large holes of Emmentaler (and imitations thereof) with the smaller and sparser ones of Gruyère.

Like a White Castle burger!

No, White Castle profits are linearly related to BAC (blood alcohol content).

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