Enzymes ripen the cheese from the outside to the inside
Red smear is a surface threatment method used during cheese making and maturing.
So-called Aerobic cheese ripening means cheese ripening with oxygen. are brushed together with salt water on the cheese to colonize the surface of the cheese with these Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info.
These bacteria or Enzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. 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 To protect the cheese wheel, it is put into salt bath or turned into dry salt. The salt removes water from the cheese and it dries faster. So the rind is formed. 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.