Cheese Making

Cheese Making

Cheesemaking is the process of crafting cheese. Cheesemaking allows milk and its nutritional and economic value to be concentrated and preserved like other food preservation methods. It also facilitates cheese creation with a wide range of flavours and textures.

Cheese Starter Cultures

As a cheesemaker, you hold the power to shape your cheese's flavour, texture, and aroma. The choice of cheese starter culture is crucial, as it consists of a carefully selected group of bacteria that induce acidification, creating the perfect environment for beneficial bacteria growth and flavour development. The culture you select will determine the unique characteristics of your cheese, making your role in this process both important and empowering.

CHEESEMAKING SUPPLIES

For those new to cheesemaking, the journey begins with soft cheeses and everyday kitchen items. As you gain experience and confidence, you can gradually transition to making hard cheeses and more advanced recipes. By learning about ingredients and techniques, you'll steadily improve your cheese, making each batch a testament to your growing expertise.

THE BASIC CHEESEMAKING PROCESS

The basic cheesemaking process typically involves four fundamental steps.

• Warming the Milk
• Adding Starter Culture and Rennet
• Draining the Curd
• Salting and Storing the Cheese
  

These steps apply to almost any cheese recipe, but there are additional elements involved in making hard cheeses.