CHY-MAX® is a double strength, NON-GMO, gluten free pure chymosin rennet produced by submerged fermentation on a vegetable substrate. This rennet can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses. ...
During the production process, cheeses are held in circular forms for up to 10 hours, the temperature ranging from 24 to 30 degrees Celsius, forms must be overturned once every 2 hours, until all the free whey comes out, the rind is formed, the pH of cheese rises to 4.9-5.0, then ...
It is a rather fatty, pressed cheese variety, in which the cheese curd is washed but not cooked. It has a cylindrical shape, with a smooth, light rind that is immersed twice in red wine (Designation of Origin Jumilla, Spain). The interior is compact, with a creamy and elastic texture....
During the production process, cheeses are held in circular forms for up to 10 hours, the temperature ranging from 24 to 30 degrees Celsius, forms must be overturned once every 2 hours, until all the free whey comes out, the rind is formed, the pH of cheese rises to 4.9-5.0, then ...