Surface treatment of cheese with natamycinAs a preservative for the treatment of cheese rind, natamycin prevents yeast and mold infestation - and relieves the cheese from complex cheese care. » More info For cheese from our Vorarlberger alps region fortunately unthinkable! A Foodwatch campaign brought it to light: Various cheese manufacturers apparently use the bark treatment natamycinAs a preservative for the treatment of cheese rind, natamycin prevents yeast and moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info infestation – and relieves the cheese from complex cheese careTo 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. » […]
