Curdling the milk, adding ripening cultures
The combination of state-of-the-art technologies and the time-honoured experience of our master cheese-makers is vital in the creation of our specialties – mild, tender Bonifaz cheese; creamy and aromatic Bavaria blu cheese.
Only our master cheese-makers know exactly how much rennet is required to curdle the milk. And it is in their hands to ensure that ripening cultures and the blue or white mould are added to the dairy milk at just the right moment. In the process, we rely on special ripening cultures that give each of our cheeses their own unmistakeable character. At the very start of cheese production, the rennet enables the milk to be curdled inside the cheese vat. Scientifically speaking, milk protein curdles inside the vat during this initial step.