Large holes in cheese refer to visible cavities formed by gas bubbles during fermentation. These holes are scientifically known as “eyes” and are a defining characteristic of certain cheese varieties. The size and distribution of holes are controlled by specific bacterial cultures and aging conditions.
This structural feature falls under cheese classification based on physical properties. It distinguishes varieties like Swiss Emmental from dense, hole-free cheeses such as Cheddar. The presence of large holes indicates particular production methods rather than random imperfections.
Large holes develop when propionic acid bacteria consume lactic acid during warm aging. This biochemical reaction produces carbon dioxide gas that becomes trapped in the cheese matrix. The gas pressure creates spherical cavities that appear as distinctive holes when the cheese is cut.
Cheesemakers control hole formation through precise temperature management during the “warm room” phase. Traditional copper vats used in Swiss cheese production help distribute heat evenly. The cheese’s elasticity and pH level at this stage determine whether holes form properly without cracking the wheel.
Cheeses with large holes typically exhibit nutty, sweet flavor profiles due to propionic acid fermentation. The holes themselves don’t significantly alter taste but indicate the metabolic processes that create these characteristic flavors. The texture is generally semi-firm with a slight springiness.
Visually, the holes create light reflection points that make the cheese appear brighter. The mechanical structure affects mouthfeel, providing less resistance during chewing than dense cheeses. These varieties often have lower moisture content around the holes where curd structure is interrupted.
Large-hole cheeses excel in melting applications due to their protein structure and fat distribution. The holes create natural channels for heat penetration, promoting even melting. This makes them ideal for fondues, grilled sandwiches, and cheese sauces where smooth texture is desired.
When sliced, the holes affect mechanical integrity, making these cheeses suitable for decorative plating. The visual appeal of the holes makes them popular for cheese boards and deli presentations. Their robust flavor stands up well to baking and pairing with full-bodied wines.
Switzerland produces the most famous large-hole cheeses including Emmental and Appenzeller. Emmental typically features holes 1-4 centimeters in diameter, while Appenzeller’s are slightly smaller. These cheeses have Protected Designation of Origin status, requiring specific production regions and methods.
Other European examples include French Comté and Italian Montasio. Wisconsin in the United States has developed its own versions of Swiss-style cheeses. The Alpine tradition of large-hole cheesemaking has spread to dairy regions worldwide while maintaining the essential bacterial cultures and aging techniques.
Discover Jarlsberg cheese, a mild, nutty Norwegian favorite perfect for sandwiches, snacks, and melting. Buy internationally online.
Jarlsberg Cheese: Celebrated for its characteristic large holes Read More »
Mustaleima Emmental, known also by its Finnish name, “Black Label Emmental”, holds a distinct position in the international collection of
Discovering Mustaleima Emmental cheese of Finland Read More »
