Eye cheeses are those that contain holes or eyes, such as Swiss-style Emmental, Gruyere and Raclette, the Dutch-style Edam and Gouda, and Havarti and Tilsit.
The cheese is usually smooth and satiny and the eyes are formed by the production of carbon dioxide during ripening. The eyes can be large and quite distinct as in Emmental, or small in close-textured cheeses, such as Gouda.
The flavor of these eye cheeses is mild, slightly sweet and nutty, so they are enjoyed by most children. They are usually cut from a wheel so look attractive on a cheese board. They are also suitable for cooking. Rachlette, in particular, is good for melting and serving Swiss-style over new potatoes.
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