We know that as we speak, somewhere in Switzerland there are a number of FIFA officials with gaping holes in their stories, but what of one of their more beloved exports, the dairy sensation that is Swiss cheese?
Over the years, many reasons have been given ranging from the ridiculous (mice nibbles) to the scientific (carbon dioxide released by bacteria). Now, thanks to a Swiss laboratory, we can put the mystery to bed. The holes are, in fact, created by flecks of hay. The BBC reports:
Agroscope, a government agricultural institute, said “microscopically small hay particles” would fall in to buckets collecting milk, and develop into bigger holes as the cheese matures.
…the findings explained why fewer holes had been appearing in Swiss cheeses over the last 15 years, since more modern milking methods made it less likely for hay to fall into containers.
The scientists, who were obviously taking a break from doing stellar work, reached their conclusion through adding hay dust to milk and ageing the cheese for 130 days.
Remember to thank us when you blow everyone’s socks off at your next cheese party.
[source:bbc]
