Hard cheese cheeses are characterized by a high dry mass. Hard cheese has the longest ripening The milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. of all cheeses – depending on the variety, it is between three months and over three years. Hard cheeses therefore have a strong taste and the aromas are very intense.
In the production of hard cheeses, the Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) curdled with Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. is broken (sliced) with the cheese As break (or cheese curd) is called in the dairy, the resulting material, which is formed from the milk by the addition of rennet or lactic acid to the milk breakage. until the individual particles of the cheese curd are very small (about the size of a wheat grain).
This small division allows more Whey is the watery greenish-yellow liquid that results from cheese making. to flow off. The curd is then heated, which explains its high dry The dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. content, and is filled into round cheese moulds, pressed, dipped in brine and stored in the ripening cellar, where certain Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info produce the final cheese.
Our hard cheeses are brushed several times with table salt (brine) during the ripening process. The salt extracts moisture from the surface. This is how the so-called cheese To protect the cheese wheel, it is put into salt bath or turned into dry salt. The salt removes water from the cheese and it dries faster. So the rind is formed. is formed.
Hard cheeses include, for example:
- Alpine cheese / Mountain cheese
- Grana Padano