The ideal eye is
walnut-sized
Too small = under-fermented; too big = texture flaw
No holes =
“blind cheese”
Considered a defect in Emmentaler
Holes were once blamed on
mice or hay particles
Before we understood bacteria
Modern milk filtration can
reduce holes
By removing natural microbes
Some cheesemakers
add tiny glass beads
during testing
To study eye formation (don’t worry — they’re removed!)
🧠 Final Thoughts: Sometimes the Most Wholesome Things Are Full of Holes
We often think of perfection as smooth, solid, flawless.
But in cheese?
The most prized wheels are the ones full of holes.
And that’s a beautiful metaphor.
Because the holes aren’t flaws.
They’re proof of life.
Proof of process.
Proof of nature doing its thing — with a little help from humans.
So next time you slice into a piece of Swiss cheese…
Don’t just eat it.
Appreciate it.
Think of the Alpine meadows.
The grazing cows.
The bacteria doing their job.
The cheesemaker tapping in the dark.
Because sometimes, the best things in life — like great cheese — are full of holes.
And that’s exactly what makes them special.
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