From milk to cheese
The cheese masters attach great importance to keeping the Swiss cheese a real natural product.
How is a Swiss speciality cheese actually made?
1. Heat up milk
At first heat milk to approximately 30° C. Then the selected lactic acid bacteria are stirred into the milk. They help giving the cheese its taste.
2. Add rennet
To make the milk firm, the cheese maker pours the water-diluted rennet into the milk.
3. cut the jelly
After the milk has the right firmness, the jelly is cut; The cheese curd arises. It is then heated and kept in motion with the agitator so that it does not stick together.
4. Remove the curd
The cheese master checks the firmness of the cheese granules. As soon as the right time is reached, the curd is filled into molds.
In the moulds, the cheese granules are pressed into cheese loaves and turned regularly. To ensure that the surfaces of the cheese loaf reach the ideal firmness, they are placed in the salt bath.
6. Storage and maturation process
In the maturation cellar, the speciality cheeses are carefully cared for and thus develop their typical characteristics. The maturation period varies greatly. For soft cheeses it lasts two to three weeks, for certain hard cheeses it lasts up to three years.