If you love the idea of eating food with holes in it, this is probably the best news you'll hear all day. After old wives' tales about hungry mice, a shedload of random guesses, and nearly a hundred years of research, we now have the answer to why Swiss cheese has holes in it.
old wives' tale … くだらない迷信
a shedload of … ばかみたいにたくさんの
The iconic holes in the cheese have baffled scientists for a century and we can now forget the claim that mice were responsible. It turns out the culprit is hay.
baffle … 途方に暮れさせる、困惑させる
culprit … 犯人、原因
The traditional method of gathering milk via open-air buckets means microscopically small particles of hay are allowed into the milk, creating holes as the liquid matures into cheese.
The revelation by a Swiss agricultural institute also solves another mystery – why the famous holes in cheeses like Emmentaler have been getting smaller or disappearing completely over the last fifteen years.
revelation … 意外な新事実、思い掛けないこと
Emmentaler … エメンタール（チーズの種類）
This is because the milk has been getting cleaner. The use of industrial milking systems has now caused the holes to decline. In a series of tests, the scientists added different amounts of hay dust to the milk during the cheese-making process and discovered it allowed them to regulate the number of holes.
regulate … 調節する
 |  |  |
0 件のコメント :
コメントを投稿