{BIO-Berger}
The BIO-Berger offers an intense flavor due to its traditional production and impresses with its long shelf life - ideal for gourmets.
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Recipe
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Recipe Note
Our BIO-Berger is a real highlight in our range. Traditional techniques and long maturation give it a distinctive taste. Ideal for those who value quality.
Geschäftsführung / CEO
Preparation
The BIO-Berger is characterized by its traditional production and long maturation, which gives it a unique taste and excellent durability.
Preparation of BIO-Berger for 20 Loaves
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Preparation: Dissolve the BIO-Vollmilchpulver in 100 liters of water and heat to 32°C. This forms the basis for cheese production.
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Cultivation: Add the microorganism cultures and let the mixture rest for 30 minutes to allow the cultures to develop.
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Coagulation: Add the rennet substitute and gently stir the mixture. Let the milk rest for 45 minutes until it solidifies.
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Cutting: Cut the coagulated milk into small cubes and gently stir to separate the whey.
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Heating: Increase the temperature to 38°C and continue to heat the cheese mass for 30 minutes while stirring constantly.
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Pressing: Put the cheese mass into molds and press lightly to remove excess whey.
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Salting: Soak the loaves in a solution of BIO-Salt, uniodized (Atlantic Sea Salt) for 24 hours to improve taste and shelf life.
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Maturing: Let the loaves mature in a cool room at 12°C for at least 3 months to develop the full flavor.