How our vietnamese cheeses are made ?
Making cheese is both an art and a science. At Maison Béjo, we follow a French process. Our know-how comes from the most renowned French cheese producers.
The the milk is heated to 32°C then the rennet is added which will allow to create the curd. Rennet is a natural enzyme present in the calf’s stomach.
The curd is then cut using a knife and stirred. This step is extremely important and determines the final quality of our cheese. The know-how of the cheese maker then comes into play to obtain a cheese with a unique taste and texture.
Our cheeses are molded and put into the press. Finally, our vietnamese cheeses are salted. Salt is added for flavor. It also acts as a preservative so the cheese does not spoil during the long months it spends aging and it helps to form a natural rind on the cheese.
Our tommes are then aged for at least 2 months so that the aromas can develop. An experienced affineur knows how to properly treat each cheese so it develops the desired flavor and texture. For our cheeses, ambient molds in the air give to our cheeses a unique flavor.