Whey remains in the cheese production Whey is the watery greenish-yellow liquid that results from cheese making. It is the liquid part left over after coagulation of the milk, after milk thikening. Perhaps even more interesting: whey consists of 94% water, about 5% lactose, is almost fat-free and has a laxative effect. There are two […]
Milk period or milk performance of a milk cow First of all: We in Vorarlberg do not haveย high-performance cows which spend ten to twenty times their body weight of milk per year. The milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep […]
Lactose intolerance – the milk sugar intolerance Many people ask themselves, “What is lactose intolerance?” The best first: All our hay milk cheeses in the Alpen Sepp Shop are lactose-free – the milk sugar was 100% utilized by the lactic acid bacteria. People with lactose intolerance can not or only insufficiently digest milk sugar (lactose […]
Marking cheese Cheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. Protection of consumers In cheese production, the “tricksters” have no chance. The general conditions are unstoppable, as defined in the Austrian food book “Kรคse-Codex” […]
How you should store our cheese at home? Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ยฐ C at about 90% humidity. For the cheese bought in the piece, the fridge (ideally the vegetable compartment) is recommended as a “cheese cellar” Leave the cheese in the vacuum packaging […]
Cheese cultures consist of various bacteria Cheese cultures are an indispensable part of alpine dairies as well as valley dairies. Cheeseing without cultures is much too risky for fermentation failure and the development of harmful organisms. Cheese varieties according to bacteria cultures The cultures can basically be divided into molds and bacteria. Mold cheese White […]
Detecting cheese defects and quality – on the cheese dough Recognizing cheese defects requires some practice. A good dough texture in cheese is significantly influenced by the water and fat content. The cheesemaker therefore needs to pay close attention to the processing milk in order to keep the quality. To make matters worse, the composition […]
Red culture bacteria for the spicy cheese taste Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. The red culture gives the cheese a yellow-orange rind and a spicy taste. Just a tiny amount is enough to give the cheese its distinctive scent. The bacterium feeds on the protein of the […]
Cheese loves the cellar and high humidity The alpine cheese is best located in a cellar with high humidity. In the cellar, storage in a cheese box made of natural, untreated wood is always recommended. If cared for properly, it can last a long time. The older the cheese gets, the easier it will be. […]
Buying cheese in the online shop – online shopping for cheese – a contemporary trend Online shopping has become an indispensable part of our daily lives. Now that many people have learned how to access products such as radios, kitchen equipment, shoes and even cars via the internet, the next trend is already announcing. The […]
Vaccination – a process in cheese production In vaccination, the milk is mixed with starter cultures (lactic acid bacteria, mold cultures). By inoculating with sour milk bacteria or by adding an animal rennet, the milk is made to clot. As a result, it is thickened in the jargon. Only through a specific combination of the […]
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