People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose).
Cheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product.
Mold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold).
The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg.
As a preservative for the treatment of cheese rind, natamycin prevents yeast and mold infestation – and relieves the cheese from complex cheese care.
To kill off any germs present in the milk, it is briefly heated and then immediately cooled again.
In cheese making process additional holes are made in the paste which leads to the additional supply of oxygen to mold cheese to promote the formation of molds.
Melting cheese is a proven process to refine and make it more durable.
Protection of origin or protection of origin are statutory regulations.
The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow’s udder.
Red smear is a surface threatment method used during cheese making and maturing.
Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese.
