Holes

Most cheeses don't have holes. But French cheesemakers have developed a classification system for those that do. A cheese with tiny holes, such as the Tomme de Savoie, falls into the "Les yeux de perdrix" or partridge eyes category. Mimolette, a cheese with small holes, is categorized as "petit pois" or little peas. Medium-holed cheeses, such as Comt, are called "cerises" or cherries. Emmental, a cheese with the largest of holes, is called a "noix" or walnut cheese.