Raw milk cheeseThe 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. » More info – premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info cheese from untreated, fresh milkCheese 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) » More info The cheese is made from fresh milkCheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet wheyWhey is the watery greenish-yellow liquid that results from cheese making. » More info, sour whey and whey cream (whey cream) » More info, which was not treated at the […]
Double blue cheeseIn 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. » More info – a cheese from the soft cheese family This is a soft cheese with noble mold outside and blue mold in the cheese doughDetecting cheese defects and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info – on the cheese dough. Recognizing cheese defects requires some practice. » More info. The soft cheese has two different mold culturesMold culturesMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info are […]
Thick milkCheese 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) » More info cut with cheese harp – the cheese curdAs 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. » More info As break (or cheese curdAs break (or cheese curd) is called in the dairy, the resulting material, which is formed from the milk by the addition of rennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info or lactic acid to the milk breakage. » More info) is called in the dairy, the resulting […]
All ingredients of cheese minus the water content The abbreviation F.D.M.The F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info stands for the fat contentThe F.D.M. value related to dry matterThe 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. » More info, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info […]
Rennet – enzyme for milkCheese 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) » More info clottingNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info NaturalHere in AustriaSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info, we call our fresh, naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info milk for our cheese production hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info (hay mild standard) – in Germany it is different. » More info rennetNatural rennet is a mixture of the enzymes chymosinEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. […]
The noble mold with the cheese Mold culturesMold culturesMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). There are several […]
EnzymesEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info ripen the cheese from the outside to the inside Red smearRed smear is a surface threatmentRed smear is a surface threatment method used during cheese making and maturing. » More info method used during cheese making and maturing. » More info is a surface treatment method used during cheese making and maturing. So-called red culturesAerobic cheese ripeningAerobic cheese ripening means cheese ripening with oxygen. » More info means cheese ripening with oxygen. » More info are brushed together with […]
Piquing cheese – the piercing of the blue cheeseIn 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. » More info In cheese making process additional holesThe large round holesThe large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info (round holes, fermentation holes) are caused by fermentation gases of bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. (for example, the propionic acid bacteria in Emmentaler, etc.). » More info are made in the paste which leads to the additional supply of oxygenAerobic cheese […]
PasteurizeTo kill off any germs present in the milk, it is briefly heated and then immediately cooled again. » More info – gentle heatingDepending on the type of cheese, this cheese curd is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more whey, which is called "burning of the break ". » More info of milkCheese 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) » More info To kill off any germs present in the milkCheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet wheyWhey is the watery greenish-yellow liquid that results from cheese making. » More info, sour whey and whey cream (whey cream) » More info, it is briefly heated and then immediately cooled […]
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