Makes Kraft real cheese

Mountain cheese, which: In times of omnipotent EU directives, a term used astonishingly succinctly, which in most cases gives little information about where the cheese really comes from. In the cheese ordinance of the Ministry of Consumer Protection, it is stated that each federal state should take care of its own mountain cheese.

Smell that: Sensory perception and an important criterion in determining the quality of the cheese. For cheese sommeliers, the spectrum ranges from ammonia to passion fruit and malt to young wood, while casual gourmets and bananas can only differentiate between hiking socks worn for one or more days.

Cow who: Generally underestimated producer of milk, the most essential food for cheese. It has many faces, especially in the Alpine region, whereby in the omnipresent sense the division of labor between dairy and meat races is subdivided. In some cultures it is considered sacred, but in our latitudes, such as the sheep and goat suppliers of cheese, it is slightly underexposed. Usually only experiences the appreciation it deserves as a tourist attraction on alpine pastures.

Lab that: Mixture of different enzymes, the names of which are about as catchy as those of the various willows, but without their thickening effect on many types of cheese, little or nothing would work. In its natural form, it comes from the abomasum of ruminants, which not only poses a dilemma for vegetarians: first steal milk from the cow, then the enzymes from the calves.

Whey that: not necessarily appetizing, amazingly versatile by-product of cheese-making. Finds a new purpose in overpriced Swiss soft drinks as well as in overpriced sports food and even more expensive alpine wellness applications. Is fed to pigs by real alpine farmers.

Omega-3 fatty acids, which: Natural wonder drug that can prevent coronary heart disease, strokes and depression, among other things. It is particularly rich in alpine cheese, which, according to a study by ETH Zurich, is due in turn to the significantly higher alpha-linolenic acid content on alpine pastures. As a result, every mountain cheese would be only too happy to come to the store as real alpine cheese.

Propionic acid bacterium, which: Helpful in the Emmentaler production, but also very picky when it comes to the place of residence. Like rennet, it is found in the digestive tract of cattle. With enough time and at the right temperature, it converts the lactic acid in cheese into propionic acid, acetic acid and carbon dioxide free of charge. In addition to a special aroma, it also forms the characteristic cavities in the cheese. So it was already a case for "Die Sendung mit der Maus".

Senner, who: often also herdsmen or alpine farmers; from city dwellers to cozy hermit, glorified alpine cheese producer. Fortunately, it still exists in its authentic original form at the beginning of the 21st century, clearly recognizable by a pronounced dialect and occasional laziness. Today it is replaced by burned-out managers, students who like to experiment and yoga disciples looking for meaning, but who often show neither dialect nor laziness.

Summer dawn, the: Technical term for summer sabbaticals for farm animals in alpine areas. In the roundabout of the closely related terms transhumance, grazing and nomadism, it often appears in nasty exam questions for high school graduates. Usually takes place at several height levels via down layers on up layers. According to alpine hosts and scientists, it has a positive effect on sportiness and production of.

Willow that: Today the food source of the alpine cattle is highly jazzed up as a unique cultural landscape element. Has a decisive influence on the taste of the cheese. Specialists are familiar with various monstrous syllables such as blue grass-Horstseggenrasen, calf-crop-buttercups-meadow or alpine-thistle-field. Even more specialized specialists want to be able to smell the type of pasture in the cheese. (see smell).

Goat that: In its domesticated form, a producer of milk, which is mostly essential for cheese, is a generally underrated producer (see also). For some years now, however, she has managed to gain new fans for her cheese. Gradually develops into a versatile, trendy animal. Unlike the heavy cattle, it is now even integrated into yoga and hiking. It actually tastes pretty good when you are young.

Time that: is allowed to do their work on cheese in ripening cellars. Depending on the variety, it only takes three weeks or two years. Despite the associated increase in the price of the cheese, it is similar to, and too little appreciated. As with many alpine products - whether bacon, gentian schnapps or cheese - in the end it is the decisive factor again.