Cheese Making Process

Cheese Fact Sheets

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~ Cheese was first made more than 5,000 years ago.
~ Cheese science for kid : Cheese is made from milk and it takes around 10 litres of milk to make 1kg of cheese
~ There are more than 1,500 different kinds of cheese made from milk of cows, goats, sheep, and other animals.
~ Some cheeses, like Mature Cheddar, are stored for one year or longer before they are ready to eat. They are kept in special rooms to ripen until mature and have even been stored in Caves ( Cheddar Gorge in Great Britain)
~ Cheese comes in many different colours, textures, tastes and appearances. They can be hard, soft and even a runny texture
~ types of soft cheese are cottage cheese, goat cheese, cream cheese
~ home cheesemaking is a fun activity for all the family to try, it is suprisingly simple with really yummy results

Cheese Making Info for Kids

ancient cheese making has not much changed to todays cheese making supply steps

MILKING THE COW
~ Farmers rise at dawn to begin of milking the cows and cheese making supply filling milk cans
~ The milk truck arrives to pick up gallons of this milk
CHECKING THE MILK
~ When the milk arrives at the cheesemaking place
~ it is weighed and checked for butter fat and quality.
REMOVING THE CREAM
~ The milk will next pass through the cream separator.
~ The creamin this cheese making process is later made into one of cheese making bi-products, butter.
~ The milk is loaded into large vats and the cooking process begins.
COOKING THE CHEESE
~milk is heated to 92 degrees and cultures are added. The cultures aid in ripening the milk and breaking down the body of the cheese. Sometimes they also form the holes in the cheese
~Next Rennet is added, it helps thicken the milk during this cheese making process
PRESSING THE CHEESE
~ After the milk reaches the desired thickness, it is cut into cubes with a wire harp.
~ The cubes begin to firm up and are cut really small into curd. Curd is then is then cooked at approx. 120 degrees for 30 minutes.depending on cheese type. ~ The curd is then stirred until it reaches the desired thickness
~ A cheese cloth is used to remove the curd.
~ The cheese cloth is passed under the curd and gathered into a large ball.
~The Curd is lifted out an d the liquid whey is pressed out ( the wey is used for food processing in other food products)
CURING THE CHEESE
~Cheese can be put into salt Brine to help harden the outer surface of the cheese
~the cheese making process curing can take different length of time, but approx. 4-6 weeks for Swiss cheese
~during curing the cultures begin to grow causing the body of the cheese to break down, and holes are forming
~ the gas that is created during curing helps develop the flavour
TESTING THE CHEESE
~ Once the desired flavour has been achieved the cheese is taken from the warm room into a cold room to stop the cultures from growing
~ The longer the cultures are curing the cheese the sharper the taste of the cheese.

This cheese making process has not much changed from ancinet cheese making. We still have cows, farmers but a lot of jobs have now been automated
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 Cheese Making At Home:

30 Simple Recipes on How to Make Cheese at Home From Cheddar To Chevre
Step by Step Instructions

~ Cheese Making and Cheese Resources