Cheese encyclopaedia
- Milk
Whenever we talk about milk, we usually mean cow’s milk. In some regions, however, goat’s and sheep’s milk play an important role, too. Products made from milk are important for a balanced diet.
The milk we use for our Bergader cheese specialities originates from the strikingly beautiful landscape of the Bavarian Alpine Foreland. The cows that provide our milk delight in grazing on herb-rich pastures chewing grass and hay. At Bergader we know that it is the top-quality milk from Chiemgau and Berchtesgadener Land that is responsible for our cheeses’ delicious flavour.
- Milk fat
See cheese composition.
- Milk Protein
See cheese composition.
- Milk sugar
See lactose.
- Mould
Mould cheese connaisseurs love the distinct taste of these cheeses resulting from the use of mould. The types of mould used are grown especially for cheese production. At Bergader our master cheese makers only use their own ripening cultures for blue and white mould cultures.
- Mould cultures
When we produce cheese we use the favourable influence of ripening cultures on taste. During the ripening process, these cultures trigger chemical degradation processes responsible for the typical taste, aroma and colour of the various cheese types. Blue mould (Penicillium roqueforti), white mould (Penicillium candidum) and red cultures are examples of mould cultures.
- Natamycin
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Natamycin is an additive (E 235) that slows down the growth of yeast and mould on the cheese rind. According to cheese legislation, it may only be used for the treatment of the surface of hard and semi-hard cheeses. Cheese rinds that have been treated with natamycin are unfit for human consumption.
- Origin
Waging am See, home to Bergader Privatkäserei, is located at the heart of one of Europe’s most beautiful holiday destinations. The region is well known for its herb-scented pastures, towering mountains of the Chiemgau Alps and blue sky dotted with white fluffy clouds. Here, in the Bavarian Alpine Foreland, cheese making has a long tradition and a history of real craftsmanship.
- Osteoporosis
Osteoporosis, also called brittle bone disease, affects elderly people in the form of porous bones prone to breaking. Calcium deficiency is one of the causes of osteoporosis.The lifelong intake of adequate amounts of calcium from food is an important preventive measure against this disease.
- Pasteurisation
See heat treatment.
- Penicillium candidum
This mould culture is responsible for the white mould skin on the surface of soft cheeses, such as Camembert, Bergader Cremosissimo and Bavaria blu. Penicillium candidum adds a fresh aroma and a light mushroom fragrance. When a cheese with white mould is cut, the white mould may grow on the cutting edge. This is a natural process and a sign of freshness, which does not compromise the cheese’s flavour.
- Penicillium roqueforti
This blue mould produces the blue veins in Bergader Edelpilz and Bavaria blu. Blue vein cheese is a treat thanks to its unique piquant flavour.
- Pricking
During the production of blue vein cheese, the cheese is pricked with long stainless steel needles to allow for oxygen to come in. The blue vein mould, though, is added before the milk curdles.
- Quality of milk
Good milk is an essential ingredient for high-quality cheese. For this reason, quality assurance plays an important role at Bergader. Upon delivery, the milk is tested according to chemical and physical parameters. High-quality milk shows a low protein and fat count. The more consistent the protein and fat content of milk, the better its suitability for cheese making. By measuring the freezing point our controllers ascertain that the milk has not been watered down. By checking the milk for inhibitors, they ensure that no milk gets into the collective tank from an animal treated for disease. In the milk laboratory, the milk is tested for other residues and contaminants. The final product should always display the appropriate amount of these components.