Raw milk cheese – premium cheese from untreated, fresh milk The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow’s udder. When making raw milk cheeses, the milk is not pasteurized and heated to a […]
Double blue cheese – a cheese from the soft cheese family This is a soft cheese with noble mold outside and blue mold in the cheese dough. The soft cheese has two different mold cultures. While it is on the outside a white mold flora, the dough is provided with inclusions of blue noble mold. […]
Thick milk cut with cheese harp – the cheese curd 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. There are different methods depending on the type of cheese: First, the jelly is […]
All ingredients of cheese minus the water content The abbreviation F.D.M. stands for the fat content in the dry matter and is used as a reference on each cheese. The proportion of dry matter varies according to the group of cheeses: The fat content of hard cheese is usually given in the trade as a […]
Rennet – enzyme for milk clotting Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. In nature, rennet serves to make breast milk digestible by thickening. Each mammal produces in its stomach a special form of chymosin to precipitate the milk […]
The noble mold with the cheese Mold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). There are several different types of mold available for surface treatment. They provide different growth behavior under comparable conditions and help to protect the cheese surface from […]
Enzymes ripen the cheese from the outside to the inside Red smear is a surface treatment method used during cheese making and maturing. So-called red cultures are brushed together with salt water on the cheese to colonize the surface of the cheese with these bacteria. These bacteria or enzymes are responsible for the maturity […]
Piquing cheese – the piercing of the blue cheese In cheese making process additional holes are made in the paste which leads to the additional supply of oxygen to mold cheese to promote the formation of molds. In order to promote the formation of mold by the fungus cultures, certain types of cheese are pecked […]
Pasteurize – gentle heating of milk To kill off any germs present in the milk, it is briefly heated and then immediately cooled again. Three types of pasteurization: High temperature> 85 ° C /> 5 sec Short-term heating> 72 ° C / 15-30 sec Continuous heating 62-65 ° C / 30-32 min) Disease-causing microorganisms in […]
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RED DEER BITER SAUSAGE, special smoked dry artisan sausage from wild game - 1 pair - Hirschbeißer 
