aged cheese

Cheese aging is an essential process for developing the flavor, texture, and character of cheese. This process involves several steps and can vary significantly depending on the type of cheese. Here are the aging stages at Arkäse:

1. Milk Selection: The quality of the milk used plays a crucial role in the final product. At our factory, only cow's milk from our own farm is processed. The fact that we process milk exclusively from our own farm allows us to have complete control over its quality.

2. Coagulation: The milk is coagulated using rennet (enzymes). This forms the curd, which is then cut into small pieces to release the whey.

3. Whey Draining: The whey is separated from the curd through pressing. The degree of pressing and the duration of this process influence the final moisture content of the cheese.

4. Shaping: The curd is molded into specific shapes and may be pressed to maintain its form. A round shape is recommended for the cheese to ensure uniform aging.

5. Salting: After pressing, the cheese is placed in a brine solution. Salt helps preserve the cheese and contributes to flavor development.

6. Proper Aging: This process takes place in aging rooms where temperature, humidity, and air circulation conditions are controlled. Depending on the type of cheese, aging can last from a few weeks to several years.

- Temperature: Usually between 8 and 16°C

- Humidity: Approximately 80-95%

Turning and Washing: All cheeses are regularly turned and washed with brine and special rind cultures to develop a crust and prevent the growth of unwanted mold. The use of rind cultures helps develop a rich flavor.

We are proud to have a robot, currently unique in Romania, that assists us in treating the cheese. It performs repetitive and delicate tasks such as turning the cheeses, cleaning them, and applying surface treatments.

This robot offers numerous advantages, such as efficiency and consistency, reduced labor costs, and, last but not least, minimal human contact with the cheese, thereby reducing the risk of contamination.

Each type of cheese has its own specific aging requirements. For example, Raclette or Tilsit cheese from Arkäse can be aged from 3 months to several years, while Arkenzeller cheese is aged for a maximum of 6 months.

In conclusion, cheese aging is a complex process influenced by many factors, from the type of milk and coagulation process to the aging conditions and the action of microorganisms.