Red culture bacteria for the spicy cheese taste
Bacterium Linens (Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info bacteria) are brushed with salt water on the cheese. The Red smear is a surface threatment method used during cheese making and maturing. » More info gives the cheese a yellow-orange 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. » More info and a spicy taste.
Just a tiny amount is enough to give the cheese its distinctive scent.
The bacterium feeds on the Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info of the Cheese 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. Excretions are ammonia, amines and sulfur derivatives. These substances smell stinging and putrid (similar to spoiled eggs).
Of course, the traces of this smell can also be found later in the cheese.
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