Cleaner milk was making Swiss cheese lose its holes. 🧀

Cleaner milk was making Swiss cheese lose its holes. 🧀 . . . In 2015, Agroscope researchers traced the problem to microscopic hay particles that entered milk during traditional milking. Those particles gave carbon dioxide places to form the familiar cavities. As hygiene improved over 10 to 15 years, the holes shrank—so cheesemakers learned that perfection needed a little dust.