Aerobic maturing of cheese

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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. » More info 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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