What makes the holes in Swiss cheese? Mice nibbling, right? Not so much. But surprisingly, that fanciful explanation was one of the better ones — until very recently, science couldn't actually explain the holes in certain types of cheese. Until, that is, those holes started getting fewer and farther between.
The accepted knowledge is that holes in cheese are caused by carbon dioxide bubbles. But, as cheese processing has gotten progressively more sophisticated, the holes are actually shrinking in cheese. Scientists set out to study this and found that hay dust is actually the launching factor in creating those bubbles!
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→ Read more: The case of the incredible shrinking Swiss cheese holes by Danny Gallagher at CNET