Here you can find out how special cheeses such as Ricotta or Ziger are made, as well as processed cheese, cream cheese, Quark and Blanc battu.

Ricotta and Ziger are products that have a crumbly structure (at least 20% dry matter) and no typical taste of their own. In order to produce them, acids – e.g. in the form of vinegar– are added to the whey or to the whey and buttermilk mixture. This causes the protein to decompose, and it can then be processed further.

Processed cheese is produced using cheese chopped up into pieces, with or without additional ingredients. The cheese is heated whilst adding melting salts, then melted (at 70°C).

Cream cheese and Quark are cheeses made from (partly warmed) dairy milk and either rennet or acid. They are ready to be consumed immediately after production. Some of the water contained in the curd is drained off.

Blanc battu is a type of cream cheese produced using lactic acid and/or rennet coagulation, mainly from skimmed milk. Unlike Quark, the curd is not drained, and therefore contains a considerably higher amount of whey.