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Cheese Making for Artisans

The cheese fermentation process involves several steps: 1) Milk from cows that eat only grass and hay is gently warmed and fermented whey is added to start acidification. 2) Rennet is added and curds form which are gently cooked and separated from the whey. 3) The curds are placed in tanks of salt solution for 24 days then aged by sitting in wheels and being turned every 10 days for a year to produce cheese.

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459 views1 page

Cheese Making for Artisans

The cheese fermentation process involves several steps: 1) Milk from cows that eat only grass and hay is gently warmed and fermented whey is added to start acidification. 2) Rennet is added and curds form which are gently cooked and separated from the whey. 3) The curds are placed in tanks of salt solution for 24 days then aged by sitting in wheels and being turned every 10 days for a year to produce cheese.

Uploaded by

Kristian Krz
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Cheese Fermentation Process

Cheese Fermentation Naomi Olschner. The 2 main types of bacteria used for making cheese
are varieties of Lactococcus and Lactobacillus. Lactococcus is mesophilic and Lactobacillus
is thermophilic. Bacteria in Cheese The coagulation(curding) of casein due to lactic acid
production and the subsequent drop in pH and the addition of rennet, an enzyme derived from
the lining of the stomachs of calves, form the curd of cheese Cows milk is a prime ingrediant
for Cheese. The cows only eat grass and hay. First, they get the evenings cows milk, which
sets in a metal tray overnight, then they get morning milk the next day, which skims the milk.
The milk is gently warmed in large cauldrons and some naturally fermented whey from the
previous day’s production is stirred in. The whey, a thin but nutritious byproduct of cheese
making, starts the acidification of the milk. Then the cheese maker adds natural calf’s rennet,
which coagulates the milk. Curds form after about 20 minutes.The cheese maker gently cooks
the mixture to a specific temperature (131 F) The heat is turned off and, over a period of
about an hour, the curds sink to the bottom of the cauldron.
Then the cheeses are poured into tanks filled with a sea salt solution, where they stay for
about 24 days. Then, the cheeses go to a churning room where they sit in a wheel for a year,
and every 10 days they turn the wheel just a little bit. 

Steps
1. Preparing the Milk
2. Separating the Curds from Whey
3. Pressing the Curds
4. Aging the Cheese
5. Wrapping the Cheese

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