Mmm...Swiss cheese!

You know the kind. It’s light colored. It tastes great on ham sandwiches. And, oh yes, it has holes! 

We know the holes aren’t caused by hungry little mice taking a few small bites. We even know they’re not caused by bacteria as once thought. So why does Swiss cheese have holes? Today, we answer that question with help from The Guardian. 

In a new study, scientists from Switzerland-based Agroscope report that the famous holes are caused by tiny bits of hay found in the milk before cheese production.

According to The Guardian, the scientist “found that the mystery holes became smaller or disappeared when milk used for cheesemaking was extracted using modern methods.”

So what’s the big difference between modern methods and the ways of older days?

“‘It’s the disappearance of the traditional bucket,’” said Agroscope spokesman Regis Nyffeler.

As open buckets were replaced by sealed milking machines hay particles were no longer present in the milk, and the Swiss cheese no longer had holes. 

And, it’s as simple as that. Holy cow!