Inoculating cheese

Inoculating cheese

Vaccination – a process in cheese production

In vaccination, the milk is mixed with starter cultures (lactic acid bacteria, mold cultures).

By inoculating with sour milk bacteria or by adding an animal rennet, the milk is made to clot. As a result, it is thickened in the jargon.

Only through a specific combination of the two processes can today the maturation process be controlled in a targeted manner. Since untreated alpine hay milk is a pure natural product, the flavor and aroma are as consistent as possible.

Until clotting is complete, the process takes between 30 and 40 minutes. At the same time whey separates from the curdled protein of milk (jelly).

The jelly is, to better separate the whey, cut by the Senn with a so-called cheese harp in pieces of equal size.

By splitting the jelly, the whey dissolves and the cheese is broken:

  • The smoother the pieces are cut, the better the cheese becomes.
  • The smaller the jelly is cut into small pieces,  the more whey exits the debris
  • The smaller the pieces, the stronger the cheese will be later (different cheese products)

 

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