🏖 Vacation starting July 29
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
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.
By paraffin or film coating, the cheese matures without oxygen influence evenly through the cheese doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info. This shields the cheese from external influences.
Other cheese maturation types are:
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