Anaerobic cheese ripening without oxygen
The cheese ripens here by microbiological and fermentative (caused by enzymes) protein degradation.
By paraffin or film coating, the cheese matures without oxygen influence evenly through the cheese dough. This shields the cheese from external influences.
Other cheese maturation types are:
- Aerobic maturation (surface maturation)
- Propionic acid maturation
- Red culture maturation
- Double maturation
- Whitewash maturing
- Double mold maturation
- Green-blue-sky ripening
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