Aerobic cheese ripening means cheese ripening with oxygen
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:
- Anaerobic maturation (lactic acid ripening)
- Propionsäuregärungsreifung
- Cheese red cultureBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. ripening
- Cheese double ripening
- Cheese white mold ripening
- Double mold maturation
- Green-blue-sky ripening
Extract of our cheeses with aerobic cheese ripening
Rehmocta cheese
REHMOCTA® » Diedo « | Käse Spezialität | mit Apfel & Minze & Holunderblüten affiniert
Limited cheese
RACLETTE Cheese No.1 – Spicy | Aged 3 months | Cheese wheel for Raclette grill and Raclette oven
Limited cheese