CheesemakingThe principle of cheesemaking involves the coagulation of milk protein followed by the separation of the resultant curds and whey (solid and liquid). Much more is now known of the science of cheesemaking, but the process remains very much a skill and a craft. Recipes are available for many varieties but the skill of the cheesemaker remains paramount. Changes in the milk, the seasons, how the cultures behave during the making process, all these, as well as the actual maturing process, affect the end results. One of the fascinating aspects of cheesemaking is the vast variety of cheese that can be made using the same ingredients and the same basic processing. Raw Milk Addition of Starter Culture Addition of Rennet or Coagulant Cutting the Curd, Scalding and Stirring Separation of Curds and Whey Texturing Milling, Salting and Moulding Wrapping and Maturing |
