The video starts with the traditional belief about the formation of holes in Swiss cheese due to CO2 from bacteria.

• Holes in Swiss cheese, called eyes, were thought to result automatically from CO2 produced by fermentation bacteria.

Swiss cheesemakers observed a reduction in the size and frequency of holes in cheese, prompting scientific inquiry.

• Cheesemakers noticed the eyes in Swiss cheese were getting smaller and less frequent.
• Scientists at Agroscope wanted to understand the reasons behind this change.

Agroscope, a Swiss government-backed research facility, studies cheese and the bacteria involved in its production.

• Agroscope has numerous cheese samples and bacteria cultures.
• They produce fresh lactic acid bacteria cultures weekly for their customers.

The historical collection of cheese bacteria at Agroscope is key to the unique production of Swiss cheeses.

• Microbiologists historically collected bacteria from dairies across Switzerland.
• Agroscope preserves these strains at -80° and also freeze-dries the important ones.

Unique bacterial cultures are crucial to the distinct characteristics and legal protection of Swiss cheeses.

• Cheese has its own unique bacterial culture that is valuable and region-specific.
• Certain bacteria are legally protected as they are essential to producing authentic Swiss cheese.

Swiss cheese is protected by law and authenticated using specific bacterial DNA sequences.

• Marker bacteria with specific DNA sequences are used to detect and authenticate genuine Swiss cheese.
• Swiss dairies collaborate with researchers to ensure the preservation of trade secrets.

Agroscope works with the cheese industry to develop new cultures, a process that takes several years.

• New bacterial cultures are developed in collaboration with the cheese industry.
• The ripening time of cheese necessitates a multi-year process for developing new cultures.

Agroscope investigated the decline in hole formation in Swiss cheese due to cleaner milk.

• The team at Agroscope studied why Swiss cheese no longer had many holes.
• Cheeses are aged and analyzed using X-ray and computer tomography to study hole distribution.

The cleanliness of modern milk was found to hinder traditional hole formation in Swiss cheese.

• Closed milking systems reduced impurities in milk, leading to fewer holes in cheese.
• Adding hay powder to milk restored hole formation, with optimal concentration found to be minimal.

Modern food safety standards affect Swiss cheese appearance though not its taste.

• Cleaner milk due to modern food safety standards results in fewer holes in cheese.
• Swiss cheese requires its characteristic eyes to meet consumer expectations for appearance.