Affine cheese

Affine cheese

Affine cheese – Care of the cheese to the optimal ripening point. Under the experienced hands of Cheese Affineure, cheese reaches its perfect culinary delight.

Animal rennet used for cheese manufacturing

Animal rennet

Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.

Bactofugation for milk processing

Bactofugation for milk processing

Baktofugation is a process in which a specially designed hermetic centrifuge is used to separate bacteria and spores of certain bacterial strains from the shell milk.

Buying alps cheese online

Buying cheese in the online shop – online shopping for cheese

The 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.

Cheese – dry matter

Cheese dry matter

The 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.

Cheese cultures

Cheese cultures

Cheese cultures consist of various bacteria. Cheese cultures are an indispensable part of alpine dairies as well as valley dairies.

Cheese curd. What’s that?

Cheese curd

As 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.

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