Category Archives: Cheese encyclopedia

Analog cheese, vegan cheese, … ??

Analog cheese, vegan cheese - cheese imitations
What exactly does vegan cheese, analogue cheese, artificial cheese or imitation cheese mean? A cheese customer recently told us: "The food has probably never been as cheap as it is today - but it has never been as bad as it is today." The food industry is always looking for new ways to make our [...]

Raw milk cheese

Raw milk cheese

Raw milk cheesepremium cheese from untreated, fresh milk 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 whey, sour whey and whey cream (whey cream), which was not treated at the beginning of the […]

Double mold cheese

Double mold cheese

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 doughDetecting cheese defects and quality – on the cheese dough. Recognizing cheese defects requires some practice.. The soft cheese has two different mold culturesMold cultures are aroma-forming noble molds […]

Cheese curd. What’s this?

Cheese curd

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 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 […]

Mountain cheese / alpine cheese from Vorarlberg – Bergkäse

Mountain cheese from Vorarlberg
Mountain cheese from Vorarlberg - an Austrian specialty The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. The Vorarlberg mountain cheese belongs to the cheese group of hard cheese and is made from silage-free raw milk of hay milk, exclusively with natural whey ferments. The special thing about mountain [...]

Cheese – dry matter

Cheese dry matter

All ingredients of cheese minus the water content The abbreviation F.D.M. stands for the fat contentThe 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. in the dry […]

Animal rennet

Animal rennet

Rennet – enzyme for milk clotting NaturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) – in Germany it is different. rennet is a mixture of the enzymes chymosinEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. and pepsin, […]

Silage-free milk

Silage-free milk
hay milkass="glossary-tooltip glossary-term-66478" tabindex="0">haylossary-link">silage-freelk-definition">Milk from cows without silage feed Healthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. In the past, this healthy milk was also called silage-free or hard cheese-suitable milk. In our area cooperative farmers and selected subcontractors deliberately refrain from feeding silage and other fermenting feed, as these [...]

Mold cultures in cheese

Mold cultures in cheese

The noble mold with the cheese Mold culturesMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). 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 […]

Red culture and enzymes

Red culture and enzymes

Enzymes ripen the cheese from the outside to the inside Red smearRed smear is a surface threatment method used during cheese making and maturing. is a surface treatment method used during cheese making and maturing. So-called red culturesAerobic cheese ripening means cheese ripening with oxygen. are brushed together with salt water on the cheese to […]

Piquing cheese

Piquing cheese

Piquing cheese – the piercing of the blue cheese In cheese making process additional holesThe large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). are made in the paste which leads to the additional supply of oxygenAerobic cheese ripening means cheese […]

Pasteurizing milk

Pasteurizing milk

Pasteurize – gentle heating of milk 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 whey, sour whey and whey cream (whey cream), it is briefly heated and then immediately cooled again. Three types […]

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