FROMIs small ABC of cheeses

If you are interested in cheese, you will discover ancient production processes in the light of modern science. This also means we must never forget that cheese contains life!
Only a few basic pieces of information can help to better inform and advise your customer.
These extracts from the Fromi education of sales personnel will help you.

What is meant by raw milk?

Raw milk cheese specialties are different from pasteurised cheeses mainly in that they:

• undergo a special maturing process: Depending on the quality of the milk, the time of the year and the maturing conditions, the same type of cheese can develop very differently during the maturing process because of the original milk flora.
• have a typical and absolutely unique flavour with many different nuances.
  

Why are raw milk cheeses better from a nutritional point of view?

• Because the quality of the milk is so much better. The cows are fed just like in former times. For some types of cheeses, farmers use more robust cow breeds that are better able to adapt to the mountain climate. The milk's bacteriological and physiochemical quality is therefore superior; however, the amount of milk that can be produced is much smaller.
• Because the quality control is so much more intensive. The quality control for raw milk cheese is stricter and conducted more frequently. The milk that will be used is analysed daily prior to the making of the cheese. The farms that produce the milk are also inspected more frequently.
• Because the milk is collected more often. Milk for raw milk cheese is collected from the farmers fresh every single day. There are even some regions where the farmer delivers the milk to the cheese dairy in the morning and in the evening. The milk for making pasteurised cheese is collected only every 2 or 3 days.
• Because the work at the cheese dairy and during the maturing is still carried out according to the traditional trade.
  • Raw milk cheese is made every single day, including Sundays and holidays, because the milk cannot be stored.
  • Raw milk cheese is generally made according to the methods of the traditional trade.
  • Raw milk cheese is more sensitive and requires more care, more attention and a more careful treatment by qualified experts during its maturing process.

Why don't all raw milk cheeses taste the same?
The characteristic flavour of all raw milk cheeses varies depending on the type of milk used, the season, the maturing conditions, and the degree of ripeness.

The ripening

What is meant by ripening?

Ripening is the process by which the milk-mass changes due to the activity of enzymes. Several enzymes assist in the ripening process: natural milk enzymes, milk bacteria, red enzymes (e.g. Linens), several types of mould (Pennicilium family: Candidum, Roqueforti, etc...) and yeast.
How can the ripening process be influenced?
Depending on the type of cheese, the ripening process can be influenced while respecting several factors such as temperature, ventilation, humidity, curing and washing of the rind, and the regular turning of the cheese.

Epoisses AOC

Camembert

Crottin de Chavignol AOC

Hints and Tips

What is the real fat content in cheese? The indicated fat content refers generally to the dry matter. You can calculate the absolute fat content by using the following formula:

How is cheese classified? Cheese is grouped in different categories to establish a standard classification system. The classification is based on the moisture content of the fat-free cheese-mass:

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