Whatever next?

You know Emmenthal - that Swiss cheese that's full of holes?  Well American food regulations state that the holes must be no bigger than 3/18ths of an inch in diameter.  As it's a natural process caused by carbon dioxide creating bubbles as the cheese matures, it's difficult to see how you could control the size of the bubbles, and therefore the holes, but more to the point is why there should be any limitation on their size.  You buy cheese by weight, so it's not as though you're being diddled if the holes are particularly big.  I suppose there must be a reason, but can't see it myself.