Agroscope, a state-owned institution for agric. research, has developed a new concept for cheese ripening. It decreases the loss of water that occurs during cheese ripening. The rind becomes softer, ripening time is reduced, flavour formation is better and the danger of contamination with undesired microorganisms is lower. The process it patented and it now introduced at 70 cheese makers nationwide.
Date: 17.12.2020Source: Agroscope