How cheese is made: from milk to the first wheel
Culture, curd, pressing — the main steps of cheesemaking in plain words.
Cheesemaking starts with good milk. It is warmed and a starter culture is added to set the future flavour, followed by an enzyme that curdles the milk.
The curd is cut: the smaller the pieces, the more whey is released and the harder the cheese will be. The curds are then stirred and heated.
The mass is placed in moulds and pressed, then salted. Only after that does the cheese go off to mature.
