Aerobic cheese ripening means cheese ripening with oxygen
In this type of cheese ripeningAerobic cheese ripening means cheese ripening with oxygen., the cheese ripens under oxygen supply by surface growth of red crops (red smear bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info) 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)., from outside to inside.
Other known types of cheese ripening are:
- Anaerobic maturation (lactic acid ripening)
- Propionsäuregärungsreifung
- Cheese red cultureRed smear is a surface threatment method used during cheese making and maturing. ripening
- Cheese double ripening
- Cheese white mold ripening
- Double mold maturation
- Green-blue-sky ripening
Extract of our cheeses with aerobic cheese ripening
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
Limited cheese
Raclette No.1, matured for 3 months. Cheese wheel for the raclette grill and raclette oven
Limited cheese