After years in which one of the world's most recognizable cheeses began to lose its trademark, Swiss producers finally found a solution. The holes in the Emmental, which are a symbol of the famous product, were gradually disappearing, but a court ruling now opens the way to restoring them. This is a seemingly small change, but it has enormous significance for the tradition and the market. Thus, the classic look of the cheese gets a second chance. The problem turned out to be surprising - it was not the technology that was lagging behind, but rather it became too perfect. Modern milking and processing methods make the milk extremely clean, which practically eliminates the conditions for the formation of the characteristic holes. In the past, when milking by hand, microscopic particles of hay would get into the milk, which played a key role in the fermentation process. The new solution brings back this very element - in the form of a special powder created from ground biological hay ...