Cheese
Undoubtedly the most widespread group of dairy products. The consumption of cheeses in the world is increasing annually.
In cheese production after the pasteurization, retention and cooling processes, the curd is then baked and processed until we obtain a ready-to-ripen product. Only in the production of yellow cheese, the milk is not pasteurized but undergoes a process of thermalisation (by a low temperature of heating at 60-65 ° C), so that the technical process can occur and processed until we obtain a ready-to-ripen product.
In cheese production after the pasteurization, retention and cooling processes, the curd is then baked and processed until we obtain a ready-to-ripen product. Only in the production of yellow cheese, the milk is not pasteurized but undergoes a process of thermalisation (by a low temperature of heating at 60-65 ° C), so that the technical process can occur and processed until we obtain a ready-to-ripen product.
Cheese makers
Home-made fresh cheese
A delicious low-fat product in an interesting combination of gentle cream and small grains of fragrant fresh cheese. Produced by a technology without extra pressure on the mass. Fresh cheese can be consumed naturally or seasoned with salt and pepper, in salads or in combination with fruit.
Soft cheeses
A group of cheeses produced without the ripening process and high water content.
Pasta Filata
The cheeses of this group are mainly used for pizzas or cooking, with additional heat treatment. After heating, the structure becomes malleable. The specific thing about this group of cheeses is that the sirloin mass is thermo-mechanically treated with a solution of water or salt until it reaches a paste-like and soft consistency. Afterwards they are shaped like cheeses.
Semi-hard and hard cheeses
In order to obtain a dense and soft structure, the curd is subjected to pressing in special tanks for pre-sorting, which adjust the force of the pressure. The final shaping of the cheese blocks is achieved by pressing them in special shapes. At the end of the process, the cheese is salted in saltwater solutions.
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