Mystery of disappearing holes in Swiss cheese solved

In a series of tests, scientists added different amounts of hay dust to the milk and discovered it allowed them to regulate the number of holes.

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CrazyNeutrino said:

Mystery of disappearing holes in Swiss cheese solved

In a series of tests, scientists added different amounts of hay dust to the milk and discovered it allowed them to regulate the number of holes.

> A Swiss agricultural institute discovered that tiny specks of hay are responsible for the famous holes in cheeses.

Interesting. I’ve looked into the origins of different types of cheese, to try to find out why some are hard and some are soft for example, but it never occurred to me to ask what caused the holes in Swiss cheese.

From wikipedia:

In a late stage of cheese production, propionibacteria consume the lactic acid excreted by other bacteria and release acetate, propionic acid, and carbon dioxide gas. The acetate and propionic acid give Swiss its nutty and sweet flavor. Historically, the holes were seen as a sign of imperfection and cheese makers originally tried to avoid them by pressing during production. In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor because a longer fermentation period gives the bacteria more time to act. But cheese with large eyes does not slice well.