Cheesemaking

Texturing

This is a process of curd handling in the vat after the whey has been removed. Most of the traditional Welsh hard pressed cheese are textured. The compacted curd is cut and turned, keeping it warm, allowing the bacteria and enzymes to change the original crumbly texture into one that is firm and silky, or for some varieties dry and leafy. The cheesemaker regularly monitors the development of acidity, the dryness and the change in the texture of the curd. Varying these attributes determines the type of cheese it is intended to make. The cheddaring process is typical of the Cheddar type of cheese. The curd is ready for milling when it is mellow, silky and easily torn, resembling the texture of a chicken breast.

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