## 2 Materials and Methods  
### Materials  
Milk for production of the soft rennet-curd cheese came from two sources. Cow milk from HF was obtained directly from a farm located in Dziekanowice near Krakow (Poland), while from RP it came from the Dairy Cooperative in Bochnia (Poland). HF cows were grazed on pastures located in Dziekanowice near Krakow (Lesser Poland Voivodeship, Poland), as well as fed on freshly mown vegetation from the pasture, GMO free folders, and hay. RP cows were grazed on fresh mountain meadows near Bochnia in the mountain and sub-mountain areas on the border of the Beskid Wyspowy mountain range and Pogorze Wisnickie (Lesser Poland Voivodeship, Poland), as well as fed GMO free folders and hay. The raw bovine milk was obtained in one season, the summer (from July to September). Cheese was produced under laboratory conditions and in two independent series at the Faculty of Food Technology, University of Agriculture in Krakow, Poland. The production process was the same as previously described by [PERSON] et al. [1], with minor modifications. Briefly, the milk was standardized to 2.9% fat content; pasteurized at 72 \({}^{\circ}\)C for 15 s; cooled down to 32 \({}^{\circ}\)C; enriched with anhydrous calcium chloride (0.2 g/kg of the vat milk); inoculated with a mesophilic mixed strain starter culture containing _Lactococcus lactis_ subsp. _cremoris_, and _Lactococcus lactis_ subsp. _diacetyl lactis_ (CHN-19, [PERSON], Horsholm, Denmark); fermented at 32 \({}^{\circ}\)C for 1 h; and coagulated (32 \({}^{\circ}\)C, 2.5 h) using a microbial rennet with activity of 2200 IMCU/g (Fromase 2200 TL, Specialties, Heerlen, Denmark). Afterwards, the curd was subjected to cutting and stirring (32 \({}^{\circ}\)C, 0.5 h). The curd was divided into two groups before molding. Half of it was utilized for natural cheese production (N), while the remaining part was gently mixed with wild garlic leaves (5 g/kg of the curd), to obtain herbal cheese (H). Cylindrical models with a diameter of 8 cm were used. The cheeses were drained (28 \({}^{\circ}\)C, 1 h; 20 \({}^{\circ}\)C, 18 h), brined (16% NaCl, 16-18 \({}^{\circ}\)C, pH 5.1-5.2, 20 min), dripped (4-6 \({}^{\circ}\)C, 22 h), individually packed in plastic bags, and then stored for 2 weeks at 4 \({}^{\circ}\)C. An average of 18.4 L and 19.3 L of milk was used to produce the HF and RP cheese, respectively. On average, 1005.0 g and 1160.8 g of HF N and H cheese was obtained, respectively. Regarding RP cheese, 1479.4 g (N) and 1539.3 g (H) of cheese were produced. The weight of cheese was determined after dripping. The wild garlic (_Allium usinum_ L.) used in this research consisted of whole leaves (the above-ground part). Fresh material (20 kg) was collected in a privately owned forest located in the village Ropa, Lesser Poland Voivodeship, in Poland, at an altitude of 600 m above sea level. The village is located in the West Beskid Mountains, a part of the West Outer Carpathians. The leaves were harvested before the plant flowered, in early April. After picking, the fresh material was packed into a cooled box and transferred to the laboratory within 2 h. The raw material was processed on the same day. As part of preparing the raw material, the leaves were washed in cold tap water. Surface water was removed by gentle centrifugation in a leafy-vegetable centrifuge and with ambient air blowing from a fan. Any leaves that were mechanically damaged or diseased during these actions were removed. Convection drying was carried out in a ProfilLine-type chamber dryer with airflow parallel to the sieves (Hendi, The Netherlands). The charge of the material was 2 kg per 1 m\({}^{2}\) of the screen. The drying temperature was 40 \(\pm\) 1 \({}^{\circ}\)C, and the time was about 40 h, until the humidity reached 10%. Dried leaves were stored in a dry and cool place, away from light, in glass jars, and chopped using a sharp knife just before the production of cheese. The chopped leaves were 5 to 10 mm in length and width.