Many eat cheese on the bread every day, others in a salad or on the pizza. The selection is huge. But how is cheese actually made?
Many varieties are made from cow’s milk, but sheep or goat milk is also not unusual. The milk is “thickened” by coagulation of the milk protein. This is done either through lactic acid bacteria or by means of a labper. The latter often come from the gastric mucosa of young calves and are therefore no longer vegetarian.
Then the crowd is cut and stirred and separated from the whey. The solid mass – also called “cheese bruch” – is filled in shapes. As soon as it is stable enough, it is placed in a salt bath so that a bark can form. The cheese then matures and depending on the variety, forms its characteristic aroma. The ripening time can be a few days to a few years.
So that cheese can also bear its name is strictly regulated, which may contain it. In addition to milk, only lab or corresponding replacement substances, salt and water, flavors, bacterial and mushroom cultures may be contained.
