Wednesday, 02 March 2011
Cheesemaking, The Old Fashioned Way...
Carefully selected cultures are added to 'ripen' the milk. At just the right moment rennet is added as a coagulant. Depending on the cheese to be made, the curd will be cut, stirred or heated and then poured into forms.
After salting the fun begins. Micro flora take over in a strictly controlled environment: cool but not too cool, humid but not too humid, the cheese is transformed from a piece of salty protein and butterfat to one of nature's wonders: ripe cheese.