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Originally Posted by siduri  Ok, but the gruyere as i've ever seen it has no holes. Or are there different types? |
I suggest you look again> Indeed some have holes, however they are much smaller then the holes of the Emmenthaler. In fact in some cases the cheese looks processed , and they look like air holes or broken bubbles. If you want a lot of questions answered about cheese, Ask Sid, I feel he is an expert.
