Eyes (cheese)

Holes in cheese

Eyes in cheese refer to the round holes that are characteristic of certain types of cheese, most notably Emmental cheese. These holes are formed during the cheese-making process as a result of the production of carbon dioxide by bacteria.

Formation of Eyes

The formation of eyes in cheese is primarily due to the activity of Propionibacterium freudenreichii subsp. shermanii, a bacterium that is added to the milk during the production of certain cheeses. This bacterium ferments lactic acid into propionic acid, acetic acid, and carbon dioxide gas. The carbon dioxide gas forms bubbles within the cheese, which become the characteristic holes or "eyes" as the cheese matures.

Factors Influencing Eye Formation

Several factors influence the size and distribution of eyes in cheese:

• Temperature: The temperature at which the cheese is aged affects the activity of the bacteria and the rate of gas production. Warmer temperatures generally lead to larger eyes.
• Humidity: The humidity of the aging environment can also impact eye formation, as it affects the texture and elasticity of the cheese.
• Cheese Composition: The composition of the cheese, including its fat and moisture content, can influence the size and number of eyes. Higher fat content can lead to larger eyes.

Types of Cheese with Eyes

Emmentaler cheese with characteristic eyes

While Emmental is the most famous cheese with eyes, other cheeses also exhibit this feature. These include:

• Jarlsberg cheese: A Norwegian cheese with a mild, nutty flavor and medium-sized eyes.
• Gruyère cheese: Although Gruyère typically has fewer and smaller eyes, it is still known for its distinct texture and flavor.
• Comté cheese: A French cheese with a firm texture and small eyes, known for its complex flavor profile.

Cultural and Culinary Significance

The presence of eyes in cheese is often associated with quality and authenticity, particularly in traditional Swiss cheeses. The size and distribution of the eyes can be an indicator of the cheese's flavor and texture, with larger eyes often suggesting a more pronounced flavor.

In culinary applications, cheeses with eyes are prized for their melting properties and are commonly used in dishes such as fondue and raclette. The eyes allow for even melting and contribute to the cheese's creamy texture when heated.

Related Pages

• Cheese making
• Swiss cheese
• Propionibacterium freudenreichii
• Lactic acid bacteria