Moldy cheese with white crust

Cheese “with mould” or rather, “moldy cheese”, is the result of man’s great ability to acknowledge how to take advantage of bacteria and “good” molds of “penicillium” that make proteins inside cheese paste more digestible and they show a positive influence on bacterial flora besides having a bacteriostatic and antibiotic activity.

Standard Tech Impianti, with its “Bioxtech” patented technology, is able to create the most congenial microclimate for the growth of such kind of mould ensuring constant thermo-hygrometric conditions in every corner of the ripening environment, a high relative humidity in saturation without the existence of drops that are harmful for the product and monitoring the environment’s overpressure to protect cheese from highly polluting pathogenic agents coming from outside.