The mystery of Swiss cheese and its disappearing holes has been solved: The milk’s too clean.
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.
I have noticed the loss of the holes. But I managed to get a package of Swiss cheese with lots of holes this past shopping trip. And it was delicious. The more holes, the better the taste. I like to have the Deli slice it for me as to buying it already wrapped such as Kraft cheese.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"