The mysterious holes that appear in the cheeses They tend to intrigue a lot of people. From time to time, alerts appear on social media claiming that they are a sign of fecal coliform contamination. But is this connection between holes and the presence of unwanted bacteria real?
To begin with, it is important to clarify that cheese making involves the action of bacteria, such as Lactobacillus, Streptococcus and Lactococcus. These microorganisms play a fundamental role in the process of transforming milk into cheese, contributing to its flavor and texture. Therefore, the presence of bacteria in cheese is a natural part of the process.
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Some cheeses, such as Gruyere and Emmental, are known for their characteristic holes. These cheeses are made with propionic bacteria, which ferment lactic acid and propionic acid, producing carbon dioxide and acetic acid. It is these gases that create the famous holes.
In fresh cheeses, such as Minas Frescal cheese, the excessive presence of holes may indicate contamination by coliform bacteria or pathogenic staphylococci. These groups of bacteria are capable of fermenting lactose and producing gases, resulting in the holes found in cheese. However, these holes only become a cause for concern when they are very close to the surface, large and irregular.
Therefore, the presence of holes in the cheese is not, in itself, a sign of contamination. They become a problem when they fit the profile described above.
Therefore, to avoid consuming contaminated cheeses, it is essential to adopt good hygiene practices in production and choose products that have certification of origin, such as SIF and registration with the Ministry of Agriculture, Livestock and Supply (Map).
In the case of artisanal cheeses, it is important to check the origin, quality seals and, of course, pay attention to the holes.
