date:Apr 12, 2013
ost-effective. There is no need to have access to fresh milk, to handle a perishable product like milk or to deal with a byproduct like whey. The production of natural hard cheese is demanding in terms of labor as well as time. Traditionally, 12-16 liters of raw milk are necessary to process a parmesan cheese and it needs to mature at least for one year under constant surveillance by experienced cheese makers.
Two new solutions in the CheeseMaker range express different functionality and textur