Technical term for holes in cheese
The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.).
The “broken holes” are formed when the curd is not enough pressed after form filling and air is “locked in”.
A mixed hole spreading occurs when in addition to the break holes round holes (fermentation holes) grow. Slit holes may occur as a result of pressing the curd.
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