Humanity already has less to unveil a mystery. After 100 years of studies, the Swiss scientists have determined that the characteristic holes found in some types of cheese such as Emmental and Appenzell, are caused by small pieces of hay in milk used to make them.
According to the newspaper The Telegraph, during a series of experiments, the researchers added different amounts of powdered milk and hay found that this activity enabled them to control the number of holes on the cheese.
Fewer
According to scientists, the results also explain why the holes have been declining over the past 15 years. The reason is that modern milking techniques sealing machines have almost completely eliminated the possibility that hay particles end up in the milk.
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