CodeList: SurfaceOfCheeseAtEndOfRipeningCode
| Name_EN | Definition | Type | Eingeschränkt für DE | M-Nummer |
|---|---|---|---|---|
| SurfaceOfCheeseAtEndOfRipeningCode | - | - | - | M140 |
Codes
| Code Value | Description_DE | Description_EN | Definition | Graphic | ||||
|---|---|---|---|---|---|---|---|---|
| NO_RIND | Keine Rindenbildung während der Käseherstellung | No outside shell of cheese has formed during the cheese making process | No outside shell of cheese has formed during the cheese making process | x | x | x | ||
| RIND | Rindenbildung während der Käseherstellung | Outside shell of cheese that forms during the cheese making process | Outside shell of cheese that forms during the cheese making process | x | x | x | ||
| SOFT_RIPENED_MOULD_RIND | Soft-ripened Mould Rind (e.g. Brie, Camembert) | Weich-gereifte Schimmelrinde (z.B. Brie, Camembert) | Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior inwards by exposing them to mould. The mould may be a velvety bloom of penicillium candida or P. camemberti that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavours of these aged cheeses. Brie and Camembert, the most famous of these cheeses. | x | x | x |