Blind: adj. When it comes to cheese, the term “blind” is used for a very smooth, uncooked pressed cheese or an Emmental without holes. This character of a Gruyère which has no openings (that is to say which does not have eyes) is a fault, except for Beaufort which must not have any opening, except is sometimes slight slits (split cheese), horizontal or beaks flush with the surface.
We have known since May 2015 that holes in cheese are due to fermentation of cheese...
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