Once, a seasoned cheesemaker told me that slits (or long narrow eyes) in a cheese signified yeast contamination. Since then, I've always thought that is what slits meant. But now, as I'm doing a little research on eye formation, there is no literature to confirm that. I can only find that slits signify a low pH (meaning brittle) paste.
Does anyone else have info or knowledge to share on slits?
Happy New Year too!