Eyes (cheese)

Eyes (cheese)

The term Eyes in the context of cheese refers to the holes or air pockets that are seen in many types of cheese. These eyes are formed during the fermentation process when bacteria produce carbon dioxide gas as a byproduct, which gets trapped in the cheese, creating these characteristic holes.

Formation of Eyes

The formation of eyes in cheese is a result of the activity of Propionibacterium freudenreichii, a type of bacteria used in the production of Swiss-style cheeses such as Emmental and Jarlsberg. These bacteria consume the lactic acid produced by other bacteria during the fermentation process and release carbon dioxide gas. This gas cannot escape the cheese, leading to the formation of eyes.

Types of Cheese with Eyes

Several types of cheese are known for their characteristic eyes, including:

• Emmental: A Swiss cheese known for its large, cherry-sized eyes. The size of the eyes in Emmental is a result of the specific conditions under which it is aged, including temperature and humidity.

• Jarlsberg: A Norwegian cheese that features smaller, irregular eyes. The eyes in Jarlsberg are a result of the use of a different strain of Propionibacterium.

• Gouda and Edam: These Dutch cheeses can also have eyes, although they are typically smaller and less regular than those in Swiss cheeses.

Cheese without Eyes

Not all cheeses have eyes. Cheeses without eyes are typically those that are aged for a shorter period of time, or those in which the curd is cooked to a higher temperature, which prevents the formation of gas. Examples of such cheeses include Cheddar, Mozzarella, and Parmesan.

See Also

• Cheese
• Cheese making
• Swiss cheese