I don’t know that I’ve ever been prouder of the people of the country of my ancestors. Swiss researchers have discovered why holes form in Swiss cheese:
(CNN)For more than a century, the holes in Swiss cheeses such as Emmental have been attributed to carbon dioxide given off by bacteria.
But that’s not the whole story, and now the Swiss have determined exactly why the holes form the way they do.
The culprit? Hay.
In recent years, the holes in Swiss cheese — known as eyes — have gotten smaller because processing centers have gotten cleaner, according to the Agroscope Institute for Food Sciences, a Swiss research center. The old-fashioned barns and buckets of previous years allowed more and larger hay particulates into the process, leading to bigger eyes.
First, the cuckoo clock. Then milk chocolate. Now the holes in Swiss cheese. What will they tackle next? Self-melting fondue?
I should tell the story of fondue sometime. It’s a Da Vinci Code-like adventure. Sinister organizations. Intrigue. Only in Switzerland.