Eyes Cheese ripening




emmental eyes. emmental tastes sweeter due proline.


the round holes characteristic feature of swiss-type cheese (e.g. emmentaler cheese) , dutch-type cheeses called eyes . bubbles of carbon dioxide produced bacteria in cheese.


in swiss-type cheeses, eyes form result of activity of propionic acid bacteria (propionibacteria), notably propionibacterium freudenreichii subsp. shermanii. in dutch-type cheeses, co2 forms eyes results metabolisation of citrate citrate-positive ( cit+ ) strains of lactococci.








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