curdling

After several decades of speculation—reverting to staple theories of bacteria or nibbling mice in the mix, researchers have determined why what’s classed as Swiss cheese was traditionally riddled with “eyes” but has now more or less become “blind” (in cheese-talk). The lack of the characteristic holes does not affect the flavour of course but their source was an enduring mystery—until, that is, the holes started to disappear. It was not the fermenting agents, however, that carved out these voids but rather other impurities, like splinters of hay, in the customary wooden milking buckets that have been employed for centuries. In fact, it was not really until modern times that the holes were considered desirable at all and cultivated as something of a trademark for foreign markets.  With processes becoming more automated and sanitary, however, large holes are not likely to develop.