Why cheese has holes has puzzled scientists for almost a hundred years. Now, however, we got the right answer. It was provided by Swiss researchers from the Agroscope Food Science Institute in Bern, who thus filled the remaining gap in knowledge about cheese. The culprits are the small particles of hay in the milk that get there during the milking of the cow and not the carbon dioxide secreted by the bacteria, as has been the prevailing theory until now.
