Hay milk soft cheese
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Hay milk soft cheese
Soft cheese with white noble mold is produced by adding noble mold cultures to the milk or by spraying the cheese surface with these cultures. This group of cheeses is known for its mushroom-like flavors. They are often reminiscent of young wood or moss.
Soft cheese with red culture is treated with brine and red culture bacteria during maturing, which gives the surface an orange-red to brownish color and creates the specific taste. The riper the cheese is, the more it develops creamy, malty aromas.
Soft cheese matures between three and six weeks. Young cheese initially has a lumpy dough. As the cheese ages, it acquires a creamy texture.
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