How Cheese is Made

Cheese Making Made Simple
STAGE ONE - Aim: To produce curds from the protein found in milk
• Milk is pasteurised and a bacteriological starter is added to ‘sour’ and thicken the milk.
• A renneting agent is added to the milk to form curds. Nowadays, most British cheese
produced uses a non-animal renneting agent, making the cheese suitable for vegetarians.
• The curd is left to set.

STAGE TWO - Aim: To concentrate the curd
• The curds are cut so that the whey is released (soft cheeses are cut lightly while hard
cheeses are cut finely).
• The curds are either ‘cooked’ or are piled on top of each other (the process known as
‘cheddaring’), and further cut to expel whey.
• The curd is milled and salt is added (in some recipes salt is included by immersing
the moulded cheese in a bath of brine for several days).
• The curd is pressed into moulds.

STAGE THREE - Aim: To ripen the cheese
The cheese is placed in storage rooms where temperature and humidity are controlled
and varied according to the cheese being produced (Cheddar was originally stored in
Somerset’s Cheddar Gorge caves). Mild Cheddar is generally stored for around three
months, whilst Mature Cheddar is stored for up to a year. Cheeses have very individual
storage processes that create their distinctive flavours and textures. During the first week
of Blue Stilton’s storage, it is turned daily to ensure an even distribution of moisture
throughout the cheese.

Link Video, How Cheese is Made : https://www.youtube.com/watch?v=FHmXAb3G0ek
sumber : www.britishcheese.com