The Science Behind Cheese Holes: Are They a Flaw or a Feature?

Cheese Holes: A Culinary Mystery Solved Barcelona, Spain – May 15, 2025 – A recent video by El Nacional.cat has shed light on the often-overlooked world of cheese holes. The video features Xevi Miró from Llet Crua, an expert in cheesemaking, who explains the science behind the holes. "There are two main types of holes," Miró explains in the video. "Biological holes are created by bacteria that produce carbon dioxide. Mechanical holes, on the other hand, occur when the cheese isn't pressed properly during the making process." The video uses a variety of cheeses to illustrate the different hole formations, making it easy to understand the difference between the two types. Miró also points out that the presence of holes isn't necessarily a sign of poor quality, but rather a characteristic of certain cheeses. This video is a great example of how simple everyday things can be educational and fascinating. It shows that even something as commonplace as cheese holes has a rich history and science behind it.