Swiss cheese always had holes in it. The holes from which Jerry would emerge. But some time back Swiss cheese started losing holes. This video by Tim Scott explains why and how they managed to get it back.
The bacteria that are responsible for making these holes produce propionate, acetate and carbon dioxide, and this carbon dioxide is produced in the cheese and aggregates all around impurities. The more the bacterium produces this carbon dioxide, it accumulates and builds these holes. These impurities capture the carbon dioxide, and then a bubble forms and grows.
They found that the milk was too clean, so we didn’t have any dust in it, and this was because we had closed milking systems, so the dust could not get into the milk. Everything improved the last decade, so the milking process is hermetically closed now. And then, in former times, in the barn, you had always this hay dust everywhere, and it came also into the milk. We tried different particles to put into the milk to see if the holes are growing again. Hay powder is the best one, and we really could see that the whole formation was dependent on the concentration of the hay powder.
Somehow this reminds me of a dialogue from Tron: Legacy.
The thing about perfection is that it is unknowable, it’s impossible, but its also right in front of us, all the time
naveegator.in 