This has nothing to do with chickens and eggs, but I was in the cheese plant one day when two interesting customers came in. One man wanted some Swiss cheese but he didn't want any that was there because it all had holes in it. At the same time the one man was looking for some Swiss cheese without holes, this other gentleman came in and wanted some FRESH sharp cheddar cheese. He never would believe that in order to get sharp cheddar you have to age it six months to a year or more.
They walk among us.