The name bergkäse refers to a number of cheese varieties produced in the Alps. You could say that bergkäse is a general name for mountain/alpine cheeses.
For production I used:
-12l of milk pasteurized at 65*C for 30 minutes
-2.5ml calcium chloride
-thermophilic cultures according to manufacturer's dosage
-Natural or microbiological rennet according to manufacturer's recommendations (approx. 45 IMCU/l)
-geotrichum candidum according to dosage
-brevibacterium linens according to dosage
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15 окт 2024
