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Cheese encyclopedia

Whey

Posted on 7. August 201813. August 2018 by Dietmar

Whey

WheyWhey is the watery greenish-yellow liquid that results from cheese making. » More info remains in the cheese production WheyWhey is the watery greenish-yellow liquid that results from cheese making. » More info is the watery greenish-yellow liquid that results from cheese making. It is the liquid part left over after coagulation of the milkCheese 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 is the milk intended for the production of cheese, also with the […]

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Cheese encyclopedia

Lactation period

Posted on 7. August 201825. May 2020 by Dietmar

Lactation period

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 period or milk performanceThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info of a milk cow First of all: We in Vorarlberg do not have high-performance cows which spend ten to twenty times their body weight of 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 […]

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Cheese encyclopedia

Lactose intolerance

Posted on 7. August 201825. May 2020 by Dietmar

Lactose intolerance

Lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info – 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) » More info sugar intolerance Many people ask themselves, “What is lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info?” The best first: All our hayHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. […]

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Cheese encyclopedia

Marking cheese

Posted on 7. August 201825. May 2020 by Dietmar

Marking Labeling cheese

MarkingCheese 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. » More info 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. ProtectionTo 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. » More info of consumers In cheese production, the “tricksters” have no chance. The general conditions are unstoppable, as defined in the Austrian food book “Käse-Codex” […]

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Cheese encyclopedia

Storage of cheese

Posted on 7. August 201825. May 2020 by Dietmar

Storage of cheese

How you should storeThe alpine cheese is best located in a cellar with high humidity. » More info our cheese at homeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info? Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. For the cheese bought in the piece, the fridgeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at […]

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Cheese encyclopedia

Cheese cultures

Posted on 7. August 201825. May 2020 by Dietmar

Cheese cultures

Cheese culturesCheese cultures consist of various bacteria. Cheese cultures are an indispensable part of alpine dairies as well as valley dairies. » More info consist of various bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. Cheese culturesCheese 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 consist of various bacteria. Cheese cultures are an indispensable part of alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info dairies as well as valley dairies. » More info are an indispensable part of alpine dairies as well as valley dairies. Cheeseing without culturesMold cultures are aroma-forming noble molds that grow on the surface […]

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Cheese encyclopedia

Cheese dough quality

Posted on 7. August 201825. May 2020 by Dietmar

Cheese dough quality

Detecting 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. A good dough texture in cheese is significantly influenced by the water and fat contentThe 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 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 […]

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Cheese encyclopedia

Red culture bacteria in cheese

Posted on 7. August 201825. May 2020 by Dietmar

Red culture bacteria in cheese

Red cultureBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. bacteria for the spicy cheese taste Bacterium Linens (redAerobic cheese ripening means cheese ripening with oxygen. » More info cultureBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. bacteria) are brushed with salt water on the cheese. The red cultureRed 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 gives the cheese a […]

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Cheese encyclopedia

Storing cheese

Posted on 7. August 201825. May 2020 by Dietmar

Storing cheese right

Cheese loves the cellarThe alpine cheese is best located in a cellar with high humidity. » More info and high humidity The alpineThe Vorarlberger Bergkäse (mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cheese is best located in a cellarThe alpine cheese is best located in a cellar with high humidity. » More info with high humidity. In the cellar, storage in […]

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Cheese encyclopedia

Buying alps cheese online

Posted on 7. August 201825. May 2020 by Dietmar

Buying cheese in the online shop – online shopping for cheese

Buying cheese in the onlineThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info 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 […]

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Cheese encyclopedia

Cheese grains (curds) baking (burning) through heating up

Posted on 7. August 201825. May 2020 by Dietmar

Cheese curd baking

Cheese grains (curds) baking - compacting the broken cheese grains by heating up The thickened milk (milk jelly) is cut into small pieces (raw cheese grains) with the "cheese harp". The firmer the cheese should be, the smaller the cheese grains become. The dairyman is indispensable here. The right time to cut is still largely [...]

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Cheese encyclopedia

Inoculating cheese

Posted on 7. August 201825. May 2020 by Dietmar

Inoculating cheese

VaccinationIn vaccination, the milk is mixed with starter cultures (lactic acid bacteria, mold cultures). » More info – a process in cheese production In vaccinationIn vaccination, 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) » More info is mixed with starter 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 (lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese., mold cultures). » More info, 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 […]

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