🏖 Vacation starting July 29
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
The actual process of cheese extraction begins with dewatering, the so-called thickeningThe milk is pre-acidified and thickened with the help of the rennet (calf rennet, microbial labs of bacteria or pepsin). The milk coagulates and a firmer mass forms. » More info of the 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. The milk is made to clot by adding 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 or lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info.
The milk proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info casein from the milk is felled – the basis for producing all sorts of cheese.
Solid and liquid milk components are separated. This results in the curdAs break (or cheese curd) is called in the dairy, the resulting material, which is formed from the milk by the addition of rennet or lactic acid to the milk breakage. » More info (as an integral part of the milk) and the liquid wheyWhey is the watery greenish-yellow liquid that results from cheese making. » More info.
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