Nearly 100 years of research has, at long last, solved the mystery of the holes in Swiss cheese.
They’re caused by tiny bits of hay, which fall into the milk during the milking process because it’s held in unlidded buckets. With the mechanization of cheesemaking, the little orifices have shrunk, and may altogether, disappear, a Swiss agro research laboratory has found.
But that’s disappointing. After all, it’s the holes that are at the heart of Swiss cheese. Clearly, we need to make more hay for this cheese to shine.