The Demonstration
According to our demon demonstrator, milk is heated
to 72 degrees C for 15 seconds to kill off bacteria.
Then, carefully grown cultures are added to the churns.
This converts lactose to lactic acid and begins the
souring process.
Rennet is added in the next stage, but here at the
creamery, they use a fungal variety suitable for vegetarians.
(Apparently slugs were used before they found a fungal
substitute!) This is stirred, then allowed to set, and
forms a semi solid junket, and then strained.
The coagulum is cut into small pieces, and the curds
are then scalded.
Salt is added to the curd. It helps flavour and preserve
the cheese.
Milling is done (shredding the cheese into small pieces,
after the salting process. Then it is cured and allowed
to mellow.
Fresh milled curds are now packed by hand into moulds,
ready for the press.
The cheese is lightly pressed and then removed from
the mould. This removes any remaining whey and shapes
it.
Bandaged in muslin, the cheeses are then taken to the
drying room, where they are turned daily for at least
3 days. Traditional cheeses are stored in a cool dark
place for 4-6 months.
The final product is labelled.
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