by Gemma Reguera — As a child, I was al­ways fas­ci­nated by the holes (or eyes) in Swiss cheese, al­ways in­spect­ing the tun­nel­ing sys­tem be­fore get­ting a good bite. Al­though the holes are the re­sult of mi­cro­bial ac­tiv­ity (the ac­cu­mu­la­tion of CO2 re­leased by fer­men­ta­tive bac­te­ria), I bring up the Swiss cheese anal­ogy…