|Posted on June 27, 2015 at 11:35 AM|
Remember the good old days of summer with overstuffed Smoked Ham and holy Swiss Cheese sandwiches? Or the childhood stories of little mice that ran in and out of the holes of Swiss Cheese? So whatever happened to the holes?
According to recent research apparently our state-of-the-art farming processing has everything to do with the mystery. As the story is told by Argoscope, which is a firm that specializes in researching trends in agriculture, nutrition and the environment, the holes once obvious in Appenzell and Emmental cheese (which are some of our favorites at our Fondue restaurant at Lake Tahoe) used to be a reaction from tiny bits of hay in the milk.
So here’s a visual to better explain the process:
Picture the farmer on a cool summer morning, sitting on a bucket with another bucket perfectly placed under the utters of his favorite female cattle. Within the bucket is it highly likely that pieces of hay have fallen into the morning milk. That was yesterday. Today, thanks (or no thanks) to modern methods, the farms are overflowing with sophisticated milking machines that are tightly sealed for our own protection, and the cows as well.
And that, my friends, is the rest of the story.