Eureka! After about a century of research, Swiss scientists have finally cracked the mystery of the holes in Swiss cheese. Despite what you may have been told as a child, they 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. They found that the mystery holes in such cheeses became smaller or disappeared when milk used for cheese-making was extracted using modern methods. ‘It’s the disappearance of the traditional bucket’ used during milking that caused the difference, said Agroscope spokesman Regis Nyffeler,

Read More: A century on, experts from state centre for agricultural research crack mystery of holes in Swiss cheese