Safe and good cheeses
There are currently thousands of small and medium sized European companies making cheese from unpasteurised milk. Such cheeses are popular among consumers and many of the cheesemakers claim that the taste is not the same with pasteurised milk. The cheesemakers must follow EU regulations on food safety and the project will help to increase knowledge in order to be able to meet the demands of the authorities and of consumers.
Cheeses from the partners and SME members have been collected. Bacteria with protective properties have been isolated and tested in pilot production.
Further into the project, the inhibiting bacteria will be distributed to many cheesemakers to test in their own production.
Knowledge gained from the project will be passed on to many small cheesemakers all over Europe and in 2009 seminars will be arranged in several places in Europe.