Step 5:

Ripening

The actual magic, however, happens during ripening. This is when the ripening cultures come in. They degrade milk fat and milk protein as well as lactose. During this process, the typical flavours of each cheese are created. Also the thin cover of white mould that many Bergader cheeses display develops during ripening. The preconditions for this are optimal temperature and humidity. Blue mould cheese is pierced at the beginning of the ripening process: Using fine skewers, the cheese substance is punctured allowing for oxygen to penetrate. This way, blue mould can develop.  

Each cheese type requires its own particular ripening conditions. Only if everything is perfect - from the milk to the final product - can a real cheese treat develop – with the right taste and texture. This is what makes Bergader's cheese specialities so unique. Bon appétit!