Duties Booklet Flower Meadow Cheese

Definition: Cheese made with untreated raw milk.

Permitted milk treatments:

Hard cheese:

- Skimming of the milk by means of a centrifuge or skimming.

Semi-hard cheese

- Heating of a part of the milk to max. 66° for max. 15s.

- Skimming of the milk, by means of centrifuge or skimming.

Not allowed milk treatments:

- Micro or ultafiltration

- Bactofugation (centrifugal sterilisation)

- Heating the milk to 72° or higher for 15 seconds (pasteurisation).

- Heating of the whole milk to above 40° before manufacture.

Permitted feeding:

- Fresh grass

- Hay

- Dry concentrated feed

- Not allowed feeding:

- Silage feeding

- Feeding with wet concentrate

Permitted ingridients:

- Milk, rennet, natural starter cultures, salt.

- Water can be added to the milk or used to wash the curd.

Not permitted means of production:

- Preservatives

- colouring agents

- genetically modified rennet

- genetically modified starter culture

- Melting salt

-Lysozyme

Varieties of Affineur Walo that belong to it 

• Red Nose Gold label
• Red wine Farmer cheese 
• Jura mountain cheese 
• Comte Antoine 
• Creamy Thurgau Lion Cheese 
• Gallus
• Stärnächäs
• Le Gruyere AOP 
• Emmentaler AOP