Traditionally, the holes in Emmental have been caused by hay particles inadvertently introduced to the milk when cows are milked by hand in the barns where they live and eat.

An increasing reliance on automatic milking machines has led to fewer and smaller holes appearing in the cheese.

However, cheesemakers say their holes are now safe following the introduction of a “perforation powder” to the production process.

This has only been possible since a ruling by Switzerland’s Federal Administrative Court last year, Swissinfo.ch reports.

Despite concerns about the industrialisation of the traditional process, the court found that the powder – made from organic hay flowers – is “currently the only and best solution against the disappearing holes”.

Cheesemaker Andreas Brunner said: “I’m very happy that this powder exists. I’ve had fewer and fewer holes over the years… This has improved the holes in my cheese.”