After about a century of research, scientists in Switzerland have finally solved the mystery of the holes in Swiss cheese.
Despite what you may have been told as a child, the holes are not caused by mice nibbling away inside cheese wheels.
Experts from Agroscope, a state centre for agricultural research, said the phenomenon – which marks famous Swiss cheeses such as emmental and appenzell – was caused by tiny bits of hay present in the milk and not bacteria as previously thought.
To read the rest of the story, please go to: Agence France-Presse
