Fun fact, but also fake news. Emmethaler cheese has holes even in Switzerland. It's the only part of that cheese that tastes any good, so why remove them?
And how would they know if my cheese has holes, given that there is a non-zero probability that a random cut over a piece of cheese goes through no holes at all? They would have to make so many cuts that the cheese becomes grated. And grated cheese most definitely doesn't have holes!
They know the density of holeless cheese, and can compare to the sample. If it's underweight it probably has holes?
Eureka!
This is bullshit, Emmentaler has holes here as well.
Source: am Swiss, live in Emmental
Okay, okay, Wikipedia was wrong about the regulation on the holes, then ;-). Go edit it!
> in Switzerland the holes are not permitted
For Emmentaler?
Someone might be confusing the large holes of Emmentaler (and imitations thereof) with the smaller and sparser ones of Gruyère.