EnzymesRed smear is a surface threatment method used during cheese making and maturing. » More info are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversionThe F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info of 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.