Description
High-altitude enzymatic milk coagulation exploiting alpine microbial ecology and pasture phytochemistry.
Technical
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.
Culinary Significance
Creates dense yet elastic curds capable of withstanding pressing into large wheels (40-70kg), developing complex flavor during extended alpine cave aging.
Science
Primary Reaction
Enzymatic proteolysis (EC 3.4.23.4)
Parameters
Temperature
30°C optimal
28°C to 32°C range
Time
45 minutes
30 minutes – 90 minutes
Equipment
Wooden vats (sapin/silver fir)Copper cheese harpsAlpine stone presses