Round squeaky cheese has few large, round holes. The texture is round whining when the curds are pressed together under the whey without any air to. The curd is pressed into shape for the final pressing and storage.
Groats squeaky cheese has many small, grain-shaped holes. Groats squeaky texture may be in the whey cheese tapas from cheese corn so that it will air in between the grains when they are formed into cheese.
Dense texture may be the cheese when the curd may be maintained for the sour, after the whey dropped by. Then cut and milled curd ("cheddringsprocess") before adding it in its form of expression. Since carbon dioxide is lost in the cheese may "cheddringsprocessen" a texture with only a few flat holes.
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NOTE! I used Google translator, there may be incorrect grammar error.
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