The holes are the trademark of Emmental cheese, making it synonymous with Swiss cheese worldwide. But are the holes in danger of disappearing?
Breakdown
- Emmental cheese must be made within 20 km of the dairy and uses only grass-fed cows. 40s
- Bacterial cultures and rennet curdle the milk, forming the base for Emmental. 1m 6s
- Traditional holes form due to hay particles, but cleaner barns reduced their presence. 2m 43s
- Producers now add hay flour powder to restore the cheese's iconic holes. 3m 18s
- Emmental is aged up to 24 months and exported worldwide in sliced form. 3m 33s