Aerobic maturing of cheese
Aerobic cheese ripening means cheese ripening with oxygen
In this type of cheese ripening, the cheese ripens under oxygen supply by surface growth of red crops (red smearRed smear is a surface threatment method used during cheese making and maturing. » More info bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese.) brushed on the cheese surface
– or –
through white mold culturesMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info, from outside to inside.
Other known types of cheese ripening are:
- Anaerobic maturation (lactic acid ripening)
- Propionsäuregärungsreifung
- Cheese red culture ripening
- Cheese double ripening
- Cheese white mold ripening
- Double mold maturation
- Green-blue-sky ripening
Extract of our cheeses with aerobic cheese ripening
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HARD CHEESEThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info
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-10%
HARD CHEESE
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NEW
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HARD CHEESE
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OLD HARD CHEESE
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