Cheesemaking

Cutting the Curd, Scalding and Stirring

The curd is cut into small pieces when it has developed the desired degree of firmness. The cutting, using knives or wires, or ladles for soft cheese, releases the whey (the liquid). At this stage, the clot or junket is still fragile, the cut curds are soft and the 'coat' surrounding each particle is very open. All must be handled carefully, as any excessive handling will affect the quality of the final cheese. This part, like so much of the process, depends very much on the skill of the cheesemaker.

The size of the cut pieces varies, depending on the type of cheese and recipe. When the curds are to be heated or scalded to high temperatures, they are cut into smaller pieces than for those varieties that are heated to lower temperatures. For mould ripened cheese, the curds are cut or ladled in much larger pieces and moulded or hooped with little further handling. The curds and whey are gently heated to firm the curd so that it is suitable for texturing (Cheddar type), or pressing (Gouda type), or hooping (Blue type), or scalding (Mozzarella).

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