Aerobic cheese ripening means cheese ripening with oxygen.
Affine cheeseAffine cheese - Care of the cheese to the optimal ripening point. Under the experienced hands of Cheese Affineure, cheese reaches its perfect culinary delight. » More info – Care of the cheese to the optimal ripening point. Under the experienced hands of Cheese Affineure, cheese reaches its perfect culinary delight.
The cheese ripens here by microbiological and fermentative (caused by enzymesEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info) proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info degradation.
Vegan cheese, analogue cheese, artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese.
NaturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info rennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info is a mixture of the enzymes chymosinEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.
