Aerobic maturing of cheese

Aerobic maturing of cheese

Aerobic cheese ripening means cheese ripening with oxygen

In this type of cheese ripening, the cheese ripens under oxygen supply by surface growth of red crops (red smear bacteria) brushed on the cheese surface

– or –

through white mold cultures, from outside to inside.

Other known types of cheese ripening are:

  • Anaerobic maturation (lactic acid ripening)
  • Propionsäuregärungsreifung
  • Cheese red culture ripening
  • Cheese double ripening
  • Cheese white mold ripening
  • Double mold maturation
  • Green-blue-sky ripening

Extract of our cheeses with aerobic cheese ripening

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