Red culture and enzymes

Red culture and enzymes

Enzymes ripen the cheese from the outside to the inside

Red smear is a surface threatment method used during cheese making and maturing.

Bakterien Kulturen Käse
Bacteria cultures for the production of alpine cheese

So-called red cultures are brushed together with salt water on the cheese to colonize the surface of the cheese with these bacteria.

 

These bacteria or enzymes are responsible for the maturity and give the cheese a more or less pronounced seasoning, depending on the intensity of the treatment. The result is some preservation of the cheese surface by forming an orange-reddish, slightly greasy-crumbly bark.

The cheese rind is usually not eaten except the young, soft cheese varieties, because it sometimes develops a too sharp aroma and gives – if enjoyed with wines – a metallic taste.

 

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