Ziger

Ziger (German), Sérac (French) or Ricotta (Italian), is a group of fresh cheeses produced in Switzerland.

Ziger is nationally widespread as it is the by-product of the manufacture of hard Swiss-type cheeses, such as Gruyère and Emmental.

Today whey is obtained after curdling the milk using rennet and selected lactic acid bacteria.

The precipitation of whey proteins is obtained by lowering the pH, or by adding acid (lactic, acetic or citric).

The solid parts are then collected using a strainer and poured into pierced molds in which the product will be left to drain and, therefore, to firm up.

Ziger (left) is a byproduct of the manufacture of hard cheese ( Mutschli , right).