Raw milk cheese – premium 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 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 dough. The soft cheese has two different mold culturesMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green […]
Thick milk cut with cheese harp – the cheese curd 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 rennet 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. 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. » More info […]
Rennet – enzyme for milk clotting Natural 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. In nature, rennet serves to make breast […]
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 smearRed smear is a surface threatment method used during cheese making and maturing. » More info 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 […]
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 heatingDepending on the type of cheese, this cheese curd is […]
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