Occhiatura del Formaggio (Holes in Cheese): Alveolar cavities in cheese paste. They are generally caused by the production of microbic gas, but sometimes, they can depend on the presence of air during the production process. The holes or cavities can be classified according to their size: very small (e.g. Grana Padano), small (e.g. Bettelmatt), medium (e.g. Toma Piemontese) and large (e.g. Emmentaler). The presence of abnormal cavities with respect to those which are typical and physiological of the cheese in question is due to errors made during the processing of the cheese, or to the excessive development of bacteria, which has a negative effect on the taste and aroma of the product.
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