Cheesemaking Part 4 of 5:Proto-cheese, or, a Darned Good Breakfast

Here is the curd after draining. It is ready to be salted and put into a mold. I have tried cheddaring” it, that is, cutting it up, salting the mass, and putting it into a mold. I have also tried just putting it into a mold and salting the top. My theory was that the first method would drain the cheese quicker. The results are still pending. This is a crucial step because it determines the texture of the final product to a large extent. Cheese that drains too fast will be dry and chalky-tasting…

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