How They Saved the Holes in Swiss Cheese

Swiss cheese has always been recognizable by the holes. But over time, the holes got smaller and sometimes disappeared completely. This wouldn't do at all. The culprit was improved purity, as milk became cleaner and a biological contaminant was responsible for the holes. Cleaner is not a bad thing, but now they have to artificially re-introduce the stuff that made the holes happen. Tom Scott explains all that, to the extent that he could learn, as the exact process for making Swiss cheese is a traditional secret. (via Neatorama)