How Cheese is Made

How Cheese is Made



Starter Culture:



Two cups of milk is left to sit at room temperature for 24 hours until it curdles to the consistency of yogurt.



Prepare Milk:



Two gallons of milk is warmed to 30°C and the starter culture is mixed in. This is now left overnight at a temperature of 10-15°C, which forms lactic acid.



Rennet:



Rennet contains a milk-coagulating enzyme which is traditionally made from the inner lining of a calf's stomach. When rennet is added to the milk. it starts to form curds. This takes approximately one hour.



Curds:



The curds are now mixed together and cut up into small squares by hand. The solid curds and liquid whey are now heated at 38° il the curd holds it shape.



Cheese Cloth:



The curds are seperated from the whey by being drained through a cheese cloth. The curds are now salted, mixed and hung out to dry.



Shaping and Drying:



Overnight the curds are pressed into a wheel shape and then left to dry for a few days as rind starts to form.



Waxing and Curing:



The cheese wheel is sealed in paraffin wax and left to cure at 4-15°C. After six weeks of curing, have a mild flavour and be firm. Sharp cheese requires 3-5 months of curing.