What You Need to Know
Native Geotrichum candidum yeasts initiate colonization, followed by Penicillium spp. and bacterial flora, creating a complex biofilm that regulates moisture and protects the paste.
Produces rustic, earthy flavors and protects interior paste during extended aging.
Key Parameters
Temperature
12°C
8°C - 16°C
Time
2-6 months
3 weeks - 24 months
Equipment
Wooden aging boardsCave with limestone wallsHorsehair brushes
Steps
- 1.
Tomme de Savoie (French Alps): Creates protective rind for high-moisture alpine cheeses
- 2.
Sbrinz Alpage (Switzerland): Allows 18+ month aging without wax coating
The Science
Primary Reaction
Aerobic microbial succession