| 摘要 |
<p>The invention relates to a method of seasoning and transforming hard or semi hard cheese which makes it possible to reduce the cheese seasoning time. The method comprises: (a) coating a cheese with at least one layer of coating constituted by a substantially homogeneous mixture of clay and water; (b) leaving the thus-coated cheese to rest in an environment at a temperature lying between about 10-18°C and a humidity not greater than about 80°a, until reaching the desired degree of seasoning; and (c) optionally removing the coating layer. The invention also relates to cheese obtainable by means of this method.</p> |
