In the ‘Research You Never Knew Was Happening’ department, finally, the mystery has been solved about why Swiss Cheese is riddled with holes.
Scientists at Argoscope, an agriculture research centre, have discovered that the holes, called ‘eyes’, are caused by tiny fragments of hay collected during the milking process and not bacteria, which had been the leading theory since a 1917 study by American scientist William Mansfield Clark.
This discovery has also led to an understanding of why the holes have been disappearing with Argoscope spokesman Regis Nyffeler telling The Telegraph that the introduction of sealed containers used in the cheese making process and “the disappearance of the traditional bucket” has reduced the amount of particles present in the milk.
So, increased hygiene standards are to blame for those consumers questioning where the holes have been going and why their Swiss tastes a little less like grass.
And there you have it. All your burning Swiss cheese questions answered.
