laitostyyppinen

Laitostyyppinen refers to a type of cheese that is made using a similar process to that of cow's milk cheese, but with the addition of a starter culture. This starter culture is typically a mixture of bacteria and yeasts that are used to coagulate the milk and develop the flavor of the cheese. The starter culture is added to the milk and allowed to ferment for a period of time, usually several hours, before the milk is heated to a specific temperature to coagulate it. The coagulated milk is then cut into curds and whey, and the curds are pressed and drained to remove excess moisture. The cheese is then aged for a period of time, during which it develops its characteristic flavor and texture. Laitostyyppinen cheese can be made from a variety of milk types, including cow's milk, goat's milk, and sheep's milk, and can be produced in a variety of styles, including soft, semi-soft, and hard cheeses. The term "laitostyyppinen" is commonly used in Finland and other Nordic countries to describe this type of cheese.