Unhole-y Development

(Image from cheesehouse.com)

The holes in Swiss cheese have been disappearing (wow, that's heavy, dude).

Scientists have discovered that Swiss cheese holes originate from specks of hay.

A Swiss agricultural institute discovered that tiny specks of hay are responsible for the famous holes in cheeses like Emmentaler or Appenzeller. As milk matures into cheese these “microscopically small hay particles” help create the holes in the traditional Swiss cheese varieties.

Modern production methods have removed the particles, hence there are fewer holes in Swiss cheese. Those of us who prefer sandwiches to have an even consistency welcome this development, while traditionalists may balk.

Let the market sort out the winners and losers; I suspect that eventually those who prefer the large hole-y cheese will stand alone.