Technical term for holes in cheese
The large round holes (round holes, fermentation holes) are caused by fermentation gases of Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. (for example, the propionic acid bacteria in Emmentaler, etc.).
The “broken holes” are formed when the As break (or cheese curd) is called in the dairy, the resulting material, which is formed from the milk by the addition of rennet or lactic acid to the milk breakage. 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.