What You Need to Know
Chymosin-mediated casein hydrolysis (κ-casein cleavage at Phe105-Met106) in raw milk with native Lactobacillus helveticus and Streptococcus thermophilus cultures, enhanced by terpene-rich forage. Low-temperature coagulation (28-32°C) preserves volatile aromatics.
Creates dense yet elastic curds capable of withstanding pressing into large wheels (40-70kg), developing complex flavor during extended alpine cave aging.
Key Parameters
Temperature
30°C
28°C - 32°C
Time
45 minutes
30 minutes - 90 minutes
Equipment
Wooden vats (sapin/silver fir)Copper cheese harpsAlpine stone presses
Steps
- 1.
Beaufort d'alpage (Savoie, France): Creates thermo-resistant curds for 12-month cave aging
- 2.
Bitto Storico (Lombardy, Italy): Enables 10+ year aging through dense protein matrix
The Science
Primary Reaction
Enzymatic proteolysis (EC 3.4.23.4)