Aerobic cheese ripening means cheese ripening with oxygen.
Affine cheese – 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 enzymes) protein degradation.
Vegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese.
Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.
