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According to Agence France-Presse, attempts to explain the origin of the holes in Swiss cheeses Emmentaler and Appenzell undertaken since the beginning of the last century. Experts believe that “perforate” the cheese could bacteria. Some humorously noted that the holes in the cheese, likely to gnaw trained mouse.
However, experts from the agricultural research center Agroscope came to the mystery of holes seriously. They extracted destined for the production of milk and cheese have noticed that the number of holes in it is significantly diminished. As it turned out, the holes in Swiss cheese made of microscopic pieces of straw.
Scientists pointed out that in this century the number of holes in the cheese significantly reduced. Now they are based on the results of the study, this is due to the rejection of the manual milking of cows, where the hay fell into the bucket and milk.
Source material: Electronic periodical «Naked Science»
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