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Introduction Openness in cheese Cheeses of the Havarti type Blue-veined cheeses Cheddar cheese Gouda cheese Emmental and related cheeses Role of microorganisms in the formation of eyes and slits in cheese M ieroorganisms involved Substrates Lactose Galactosc Lactate Citrate CONTENTS PAGE 489 490 490 490 491 491 491 492 492 493 493 495 495 497 Amino acids Urea Other substrates Contributions of CO 2 and curd handling practices in manufacture to openness, eyes and slits in cheese CO 2 in milk at the start of cheesemaking CO 2 levels in different cheeses Significance of nuclei in initiating eye formation Air incorporation into the curd at draining Curd handling steps following draining in the manufacture of Cheddar cheese Interaction between mechanical and microbiological causes of openness in cheese References

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