Aerobic maturing of cheese

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.) 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