The whey is drained from the curd grains, which then are scooped into molds. If the grains are relatively firm, as in semihard cheeses (e.g., Tilsiter), air will be mixed in between the grains, which the cannot fuse completely; therefore, a large number of tiny air pockets will be incorporated, giving a granular texture. When CO2 is formed during ripening, the gas enlarges the air pockets, producing irregularly shaped holes.
In blue-veined cheeses (e.g., Roquefort and Danablu), the air pockets, enlarged by CO2 from bacteria and yeasts, make up the spaces in which Penicillium roqueforti can grow, provided atmospheric oxygen is given access via openings in the cheese. If the curd grains are large and soft when put in molds, as for Camembert and Brie, the texture of the cheese can be without mechanical openings between the grains. Production of CO2 may produce holes, but most of the CO2 will diffuse out of small-sized cheeses. Soft cheeses are usually pressed only by their own weight.
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