Quality you can taste

Production: Special lactic acid bacteria, i.e. yoghurt cultures, are added to the milk.

Interesting fact: Yoghurt comes from the Turkish word yoghurmak, which means "to thicken".

Production: Skimmed milk is thickened with rennet and lactic acid bacteria.

Interesting fact: Skyr originated in the Middle Ages in Iceland from the attempt to preserve milk for the winter.

Production: The curd is heated with water at 80° C and then kneaded until the dough is soft and malleable.

Interesting fact: In Campania in the 12th century, a cheese called mozza was produced.

Production: Whey is heated and the proteins it contains coagulate.

Interesting fact: Ricotta is made from whey, i.e. from that which is left over from cheese production.

Production: The milk is thickened with rennet or lactic acid bacteria, i.e. it is made to curdle. The solid components, called curd, are separated from the liquid whey and brought into shape. Depending on the variety, the cheese is either ready for immediate consumption or may still need to mature. This can take days or, in the case of some hard cheeses, several years.

Interesting fact: A basic distinction can be made between sour milk cheese (cream cheese) and rennet cheese (soft, semi-hard and hard cheeses).

Production: Cream is whipped until the fat separates from the liquid and butter grains are formed.

Interesting fact: Traditionally, butter was shaped in wooden moulds. The moulds were carved so that each piece of butter was decorated with flowers, animals and other motifs.