🏖 Vacation starting July 29
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
In this type of cheese ripeningAerobic cheese ripening means cheese ripening with oxygen. » More info, 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 bacteria) 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:
Spicy cheese
Artisan semi-hard smelly spicy cheese – smear ripened & wet matured – Rässkäse, nassgereift
Rehmocta cheese
Artisan Rehmocta cheese speciality » Diedo « – semi hard – with apple, mint and elderflower
Rehmocta cheese
Artisanal Rehmocta cheese speciality » Merboth « – semi-hard – with orange and pepper
Spicy cheese
Limited cheese
Raclette No.1, matured for 3 months. Cheese wheel for the raclette grill and raclette oven
Limited cheese
When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.