**Acknowledgements**

We are thankful to Houyem Rabah, who kindly supplied a photography of an Emmental cheese. We are also thankful to the financial support from INRAE (Rennes, France) and Institut Agro (Rennes, France). VRR was supported by the International Cooperation Program CAPES/COFECUB at the Federal University of Minas Gerais funded by CAPES – the Brazilian Federal Agency for the Support and Evaluation of Graduate Education of the Brazilian Ministry of Education (number 99999.000058/2017-2103).
