Cheese is made by acidifying milk with lactic bacteria and producing curds through enzymes (rennet). After the curd is formed, this substance is produced either fresh or by going through a period called the ripening period
Cheese is an important source of milk protein, vitamins, useful fats, calcium and other effective minerals.
It is a cheese that cannot be consumed immediately after production and must be kept under special conditions for a certain period of time and temperature in order to create the necessary physical and biochemical changes in it
Cheese Ripened In Salt Water:
In the group of ripened cheese, ripening takes place in salt water at a certain temperature and time and is kept in salt water until consumption
It is a cheese that is ready to be consumed after a short period of time after production and processing