What You Need to Know
Anaerobic conditions suppress Penicillium molds and Geotrichum candidum while promoting lactate fermentation by Lactobacillus helveticus, converting residual lactose into lactic acid and creating a pH-dependent proteolysis cascade.
Produces dense, fudgy textures with concentrated caramelized milk flavors rather than earthy rind characteristics.
Key Parameters
Temperature
12°C
8°C - 15°C
Time
12-18 months
4 months - 36 months
Equipment
Food-grade paraffin wax (melting point 54-60°C)Banana leaves (treated with 2% potassium metabisulfite)Vacuum chamber (50-70 kPa)
Steps
- 1.
Boerenkaas (Netherlands): Develops deep burnt caramel notes without rind interference
The Science
Primary Reaction
Non-enzymatic browning (Maillard reaction)