Cheese is one of the most consumed and versatile foods in Brazilian cuisine, present in breakfasts, snacks and various recipes. With an impressive variety of types, textures and flavors, a common question often arises: are the small holes, or “eyes”, that appear in some cheeses a good sign or an indication of a problem? Contrary to what many may think, the presence of these cavities is not always a cause for concern, being, in many cases, a desirable characteristic and part of the natural manufacturing process.
However, this perception changes completely depending on the type of cheese. For products like white cheese, which normally shouldn’t be looked at many times, the presence of holes can indeed raise a food safety alert. Pathologist André Mario Doi, medical coordinator of the Molecular Biology and Special Techniques sector of the Hospital Israelita Albert Einstein Laboratory and member of the Brazilian Society of Clinical Pathology/Laboratory Medicine (SBPC/ML), explains that glances can also signal the presence of unwanted microorganisms. Analysis of the origin and type of cheese is essential to understand what the holes really mean, as pointed out on Wednesday, July 17, 2026.
Uncovering the eyes: why do some cheeses have holes?
The holes that we observe in certain cheeses are technically known as holes and represent a normal and even desirable stage in the maturation process of some types. These cavities form due to the production of gas by specific bacteria during fermentation. These bacteria are essential for the development of the characteristic flavor and texture of mature cheeses.
This biological process is an indication of quality and authenticity for these varieties. Dairy engineering works to ensure that these looks are uniform and well distributed.
- Emmental
- Maasdam
- Gruyère
- Cheese ball plate
- Gouda
When can holes indicate a health hazard?
Despite being welcome in some varieties, holes in cheeses that naturally do not have them should raise a warning signal for the consumer. In types such as white cheese, which has a higher humidity and a simpler manufacturing process, the presence of eyes can be an indication of contamination by microorganisms that should not be there.
These microorganisms can be spoilage bacteria or, in more serious cases, pathogenic, capable of causing health problems. Gas formation in these contexts is not a sign of ripeness, but of unwanted microbial activity, often related to hygiene failures during production, inadequate storage or the use of low-quality milk. Therefore, it is crucial to pay attention to the signs that the product presents.
Understand the formation of holes: natural process versus hygiene failure
The distinction between a quality cheese with desirable holes and a compromised product with undesirable holes lies in the microbiological process behind its formation. In the case of Swiss cheeses, for example, the bacteria *Propionibacterium freudenreichii* consumes lactic acid and releases carbon dioxide, creating the famous cavities that contribute to the aroma and flavor. This is a controlled and beneficial process.
On the other hand, irregular holes, of varying sizes and poorly distributed, especially in fresh cheeses, may be the result of the action of coliform bacteria or other psychrotrophic bacteria. These bacteria may be present in the raw milk used in manufacturing, in poorly sanitized equipment or in contaminated environments. The proliferation of these microorganisms generates gases that form holes, but can also produce toxins and alter the sensory characteristics of the cheese, such as odor and flavor, indicating deterioration or contamination.
Which cheeses should raise suspicions?
To ensure safe consumption, it is essential to know how to identify cheeses that, due to their nature, should not have holes in them. Fresh, soft cheeses without prolonged maturation are the main candidates to be observed more closely.
- White cheese:Such as minas frescal, ricotta and cottage cheese, which should have a more homogeneous and compact texture.
- Fresh mozzarella:Used in salads and snacks, its ideal texture is smooth and elastic.
- Cream cheeses:Like cream cheese, cottage cheese and mascarpone, which must be completely uniform.
- Strong and unpleasant odor, different from the characteristic smell of cheese.
- Strange coloring or stains on the surface.
- Sticky or excessively wet texture.
- Bitter or acidic taste.
Safe consumption: tips for choosing and storing cheese
To avoid health risks and enjoy cheese with peace of mind, some practices are essential when purchasing and storing. Vigilance and knowledge are your best allies in the kitchen.
- Check the label:Always look for clear information about the manufacturing date, expiration date, ingredients and producer data. The origin of the cheese is a crucial factor.
- Please note the packaging:Make sure the packaging is intact, with no tears or signs of leakage. The vacuum, when present, must be preserved.
- Analyze appearance:For fresh cheeses, the surface should be uniform, with no holes or unusual spots. For matured cheeses, the appearances must be consistent and characteristic of the type.
- Trust the smell:A good cheese has a pleasant and characteristic aroma. Acidic, stale, or unusually musty smells are signs that something is wrong.
- Correct storage:Keep cheeses refrigerated, at the appropriate temperature for each type. Use clean, airtight packaging to avoid cross-contamination and the proliferation of bacteria.
Buying from reliable suppliers inspected by health surveillance bodies significantly minimizes risks. If in doubt about the quality of a cheese, it is always safest to discard it to protect your health. Attention to detail makes all the difference at your table.
