What I think I see happening, looking at things, is that the cheeses which are not flipped are more full of holes -they form holes more easily, perhaps. Compare a french emmentaler to the Swiss. The Swiss, in comparison, has much fewer holes but they are perhaps larger.
Too many holes is considered a flaw according to how Emmentaler AOP is graded. Holes must be of the proper size, distribution, and form (i.e. collapsed holes are not good)
Sorry I call them holes and not eyes. In German it is 'Löcher' and not 'Augen"