Differences And Similarities In The Processing Of Organically And Non-Organically Produced (Semi)-Hard Cheese- Analysis Based On Expert Interviews With Artisanal Cheese Dairy Staff In The Münsterland Region In Germany

Summary in the original language of the document

The study compares the production of organic and non-organic artisanal (semi-)hard cheese and examines the producers’ understanding of the term “gentle processing”. Guided interviews were conducted with four experts from two organic and two non-organic artisanal on-farm-dairies in the Münsterland region. The interviews were evaluated on the basis of the structured content analysis according to Mayring. Both expert groups described similar steps in their cheese production. As differences in cheese processing, the experts stated the use of additives, the storage time of the milk and the cheese care. Moreover, differences in the technological pre-treatment of the milk could be identified. This study is the first to investigate differences and similarities in the processing of (semi-)hard cheese in organic and non-organic dairies.