Production of soft brie/camembert cheese, comprises coagulation of milk by rennetting for one day, cutting, synaeresis and molding of a curd within a day, and draining the curd for one to two days

摘要

The production of soft brie/camembert cheese, in which the process further comprises remolding a curd for one day, curing the curd to obtain fresh salted cheese for one day, drying the salted cheese for 2-3 days, and lowering a temperature of fresh salted cheese for 48-72 hours after rennetting to obtain frozen cheese defrosted to carry out refining. The temperature of a fresh salted cheese is lowered in a freezing chamber to obtain -20[deg]C for maximum of one and a half hours. The production of soft brie/camembert cheese, in which the process further comprises remolding a curd for one day, curing the curd to obtain fresh salted cheese for one day, drying the salted cheese for 2-3 days, and lowering a temperature of fresh salted cheese for 48-72 hours after rennetting to obtain frozen cheese defrosted to carry out refining. The temperature of a fresh salted cheese is lowered in a freezing chamber to obtain -20[deg]C for maximum of one and a half hours. The frozen cheeses are: conditioned in plastic bags with inter-layer separation; and transferred into refining after defrosting with respect to a cold chamber. The frozen cheese is defrosted for 12-24 hours at 2-6[deg]C under a humidity of 88-95%. The defrosted cheese is refined for 8-12 days. The refined cheese is dried before final conditioning. Independent claims are included for: (1) a frozen fresh salted cheese; and (2) an installation for defrosting and refining of frozen fresh salted cheese.