Have you ever wondered why some cheeses have those characteristic holes?
In the world of cheese, they aren't called holes, but "eyes". Yes, the cheeses also have eyes! And far from being a mistake or a coincidence, they are the result of a fascinating natural process.
How are they formed the eyes of the cheese?
During the last stages of maturation, certain cheeses, began releasing small bubbles of carbon dioxide. This gas is generated by the action of bacteria propiónicas during the lactic fermentation.
These bacteria produce acid, propionic acid, which not only contributes to the creation of the eyes, but also provides that taste so unique and delicious that characterizes cheese as the Maasdam, Gruyere, or the classic Cologne.
Thus, these “eyes” that you see when you cut a piece of cheese are not only beautiful to the eye, but also a sign that you're in front of a cheese with character, history... and a lot of flavor!
In Maia cheeses you can find our cheeses with eyes that were created through the natural process.
The big news is our cheese Maasdam fresh out of cuba.
https://www.maiaquesos.com/product-page/queso-maasdam
Our cheese that defines us as uruguay: Colonia Colonia Cheese hormah
https://www.maiaquesos.com/product-page/queso-colonia-horma
Cheese Colony Fraction
https://www.maiaquesos.com/product-page/queso-colonia-fracción
Last, but not least, our Gruyere cheese presented in several ways:
Cheese Heart of Gruyere bar
https://www.maiaquesos.com/product-page/queso-gruyere-barra
Gruyere cheese 1/4 hormah
https://www.maiaquesos.com/product-page/queso-gruyere-1-4-horma
Cheese Heart of Gruyere cheese 200g
https://www.maiaquesos.com/product-page/queso-corazón-de-gruyere-200g
As you can see we have many eyes on Maia who see all and know best
Maia, #the flavor of the cheese
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