Patrick Oconnell
Swiss-type and Dutch-type cheeses are known for their holes, which are caused by the formation of gas due to microbial metabolism. The gas is carbon dioxide (CO2) and the holes are called eyes. Examples of cheeses with eyes include Emmentaler, Jarlsberg, Gouda, and Swiss cheese.
| Characteristics | Values |
|---|---|
| Holes | Gas-formed holes, also known as "eyes" |
| Varieties | Emmentaler, Gouda, Havarti, Tilsit, Esrom, Jarlsberg, and Swiss |
| Hole Shape | Smooth and round |
| Cause | Formation of carbon dioxide (CO2) due to microbial metabolism |
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What You'll Learn
Swiss-type cheeses, such as Emmentaler, have holes
Other Swiss-type cheeses with holes include Jarlsberg and Tilsit. Dutch-type cheeses with holes include Gouda. Other cheeses with holes include traditional Havarti and Esrom, although these holes are usually smaller and not round, so they are not usually called eyes.
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Dutch-type cheeses, such as Gouda, have holes
Swiss-type and Dutch-type cheeses are known for the presence of gas-formed holes, or "eyes". Dutch-type cheeses, such as Gouda, have eyes. These holes are caused by the formation of carbon dioxide gas due to microbial metabolism. The bacteria P. shermani is still active in the cheese-making process and produces CO2, which forms bubbles in the cheese.
Dutch-type cheeses are not the only types of cheese to have holes, however. Swiss-type cheeses, such as Emmentaler, also have eyes. Other cheeses, such as traditional Havarti, Tilsit, and Esrom, usually have many tiny gas-formed holes, but these are not usually referred to as eyes, probably because they are not round.
Cheeses with holes are often referred to as "hole-y cheese" or "mouse cheese".
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Traditional Havarti has many tiny holes
Emmentaler, or Emmental, is perhaps the best-known cheese with holes in it. It has smooth, round holes, as do similar cheeses such as Jarlsberg and Tomme. These holes are also formed by bacteria producing CO2, which creates bubbles in the cheese.
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Tilsit has many tiny holes
Cheeses with holes are known for the presence of gas-formed holes called "eyes". These holes are caused by the formation of carbon dioxide (CO2) due to microbial metabolism. Swiss-type and Dutch-type cheeses such as Emmentaler and Gouda are known for their holes. However, other cheese varieties have holes formed due to microbial action, such as Tilsit, which has many tiny holes.
Tilsit is a semi-soft surface-ripened cheese that is usually pale yellow in colour. It is named after the town of Tilsit, now known as Sovetsk, in the former East Prussia. The cheese was originally produced in the Prussian provinces of Germany and Lithuania, but today it is also produced in Denmark, Estonia, France, and the United States.
Tilsit has a mild, slightly tangy flavour with a hint of sweetness. It is often described as having a nutty or buttery taste. The cheese is aged for at least two months, during which time the characteristic tiny holes form throughout the cheese. These holes are smaller and less round than those found in Swiss-type cheeses, and are not typically referred to as "eyes".
The holes in Tilsit are formed due to the activity of bacteria and the production of carbon dioxide during the cheese-making process. The bacteria P. shermani is still active during the ripening and storage stage, producing CO2 and forming bubbles in the cheese. These bubbles eventually become the tiny holes that characterise Tilsit.
Tilsit is a versatile cheese that can be enjoyed in a variety of dishes or simply on its own. Its mild flavour and unique texture make it a popular choice for cheese lovers around the world.
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Esrom has many tiny holes
Cheeses with holes are known for the presence of gas-formed holes called "eyes". The gas is carbon dioxide (CO2) and is produced by bacteria. Swiss-type and Dutch-type cheeses that contain eyes include Emmentaler and Gouda.
Esrom is a cheese that usually has many tiny gas-formed holes. These holes are not usually referred to as eyes, probably because they are not round. Esrom is a semi-soft cow's milk cheese with a washed rind. It is a surface-ripened cheese, which means that it is ripened from the outside in. The cheese has a mild, buttery flavour with a slightly acidic finish. It is often compared to Havarti cheese, which also has tiny holes. Esrom is a good melting cheese and is often used in grilled cheese sandwiches or on burgers. It can also be used as a table cheese and pairs well with fruits such as apples and pears, as well as nuts and crackers.
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Frequently asked questions
The holes in cheese are called "eyes".
The holes are formed by the production of carbon dioxide (CO2) gas due to microbial metabolism.
Emmentaler, Jarlsberg, Swiss cheese, Gouda, Havarti, Tilsit, and Esrom.
"Holey cheese" or "mouse cheese".
The bacteria P. shermani produces CO2, which forms bubbles in the cheese.
