Red clover (Trifolium pratense)
The meadow clover (Trifolium pratense), also called Aerobic cheese ripening means cheese ripening with oxygen. clover, is a plant species of the genus clover (Trifolium) in the subfamily Faboideae within the family of leguminous plants.
The red clover has a strong taproot and an angular, often red overgrown stem with alternate, three-part leaves. The individual leaflets are ovate, each with an arrow-shaped white spot on the upper side.
The more or less purple red butterfly blossoms are grouped in heads. They are pollinated by nectar and pollen collecting bees, bumble bees and butterflies. The leaves perform sleeping movements and fold at night.
Occurrence of red clover
Preference is given to fresh, clayey, deep soils in meadows and fields from the plain to the mountains.
Effect of red clover
Red clover is a very important forage plant, which is also very adaptable due to its symbiosis with nodule Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info and grows back quickly. The feed value of clover Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. is very high, like that of most papilionaceous plants. Too high a proportion of clover in green fodder can cause various diseases in livestock.
Among the ingredients, the isoflavonoids are particularly noteworthy, which as phytoestrogens have positive effects on menopausal symptoms in humans. However, too high a proportion in the meadows leads to an oversupply of crude proteins in the animal, which can lead to metabolic and fertility problems.
Back to the Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. Wiki
Cheese test packages
Organic beef sausage
Alpine hard cheese