Return to the cheese holes – El Diario de Yucatan

         

     

BERLIN (AP) .- The Swiss solved the mystery of the disappearance of cheese holes. Milk was too pure

A Swiss agricultural institute found that tiny bits of hay are responsible for the famous holes in cheeses such as Emmentaler and Appenzeller. When mature milk into cheese, these “microscopic particles of hay” contribute to the holes in traditional varieties of Swiss cheese.

The Agroscope Institute, funded by the government, reported yesterday that the change experienced by farms, they have left behind the old methods have been adopted for milking and fully automated industrial systems, has resulted in the reduction of holes in the past 15 years.

In a series of tests, they added different amounts Hay powder milk and found that in this way they could regulate the number of holes

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