Tag Archives: Cheese affinage

Herbs and chilli straight into the cheese? Standard practice for many supermarket cheeses, but unthinkable for our premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info philosophy. Find out why spices in the 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 are a ‘ticking time bomb’ for the maturing process, and how the art of affinage preserves the pure flavour of our hay-fed 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.