Surface treatment of cheese with natamycin For cheese from our Vorarlberger alps region fortunately unthinkable! A Foodwatch campaign brought it to light: Various cheese manufacturers apparently use the bark treatment natamycin too carelessly. Why is this done? As a preservative for the treatment of cheese rind, natamycin prevents yeast and mold infestation – and relieves […]
Cheese rind = surface protection for 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. In addition, the salt protects against unwanted mold. Certain cheeses get an extra treatment after salting. […]
The working group Hey Milk Austria – ARGE Heumilch Österreich Source: www.heumilch.at Since 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. The main production areas of hay milk are Vorarlberg, Tyrol, Salzburg and Styria. The working group members annually deliver a total of 420,000,000 kg of […]
The milk is made to clot The actual process of cheese extraction begins with dewatering, the so-called thickening of the milk. The milk is made to clot by adding rennet or lactic acid bacteria. The milk protein casein from the milk is felled – the basis for producing all sorts of cheese. Winning the cheese […]
Preserved cheese by melt salts Melting cheese is a proven process to refine and make it more durable. In doing so, various cheeses are melted using heat, and emulsified using melt salts. Cheese is first crushed and then gently heated. The addition of molten salts ensures that the fine structure of the cheese ingredients remains […]
The source milk for the cheese production Cheese milk is the source milk for cheese production. This is pre-matured with lactic acid cultures, raw or pasteurized and with adjusted fat content between 3,5% or 4,2% Whats about our source milk at our alpine dairy: During our cheese production, only fresh raw milk (hay milk) from […]
Casein – special protein content of milk Casein is a constituent of the protein (protein) of cow’s milk, which is obtained for cheese production. The casein does not enter the whey and is therefore processed into cheese. Casein is a mixture of several proteins and is used, among other things, to store and transport protein, […]
Affine cheese – Care of the cheese to the optimal ripening point Cheese-makers enjoy a high reputation. In its most original form, “Affinieren” means the care and refinement of cheese. Under the experienced hands of Cheese Affineure, cheese reaches its perfect culinary delight. This great art requires extensive knowledge of the product and, of course, a lot […]
Removal of bacteria and spores Baktofugation is a process in which a specially designed hermetic centrifuge is used to separate bacteria and spores of certain bacterial strains from the shell milk. The method is used in certain types of cheese, especially in cut cheeses. In practice, bactofugation has proven to be an effective way of […]
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 […]
Alpen Sepp was with 2x alpine cheese at the international cheese world championship in the USA. Learn more about the course with our cheeses ….
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