Description
Cheese made from raw milk using native lactic acid bacteria and natural starters, followed by controlled heating, cutting, pressing, and aging.
Technical
The native LAB ferment lactose to lactic acid, lowering pH to 4.3–4.5 and inducing casein micelle coagulation. Subsequent heating at 38–42 °C promotes protein denaturation and curd firming, while aging at 10–12 °C and high humidity drives proteolysis and lipolysis, generating peptides and free fatty acids that develop flavor.
Science
Primary Reaction
Lactose → lactic acid (acidification) and casein coagulation
Sensory Profile
Aroma ()
nuttybutteryearthycheesymildgrassybarnyardcaramelizedtoastedherbal