Talk about attention to detail. The federal government regulates the size of holes in Swiss cheese.
The majority of the “eyes” (technical speak for “holes”) must be between 3/8” and 11/16” for the cheese to qualify as Grade A or B. Anything bigger or smaller and the cheese is relegated to the barely-edible Grade C. Even if the cheese is otherwise perfect.
(Hat tip to Jonny Slemrod)