Hay explains holes in cheese

摘要

Holes in the cheese are an eye-catcher. Now it is known that they are caused by hay particles and can now be controlled during ripening. Many traditional Swiss cheeses such as Emmental or Ap-penzeller attach great importance to the appearance of holes. Therefore a lot of effort has been put into studying how exactly these holes are formed in the cheese, and how the cheese makers control the process of hole formation, so that the appearance of the cheeses corresponds to the ideal. A new study by Agroscope (Swiss Federal Centre for Agricultural Research) and the Empa (Swiss Federal Laboratories for Materials Science and Technology) shows that hole formation in cheese is anything but a coincidence and solves the mystery of how the holes get into the cheese.