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cheddar cheesemaking
The initial process of making cheddar involves extracting the residual whey out of the curds. The curds are transferred to a long, slightly sloping cooling table and a channel is made down the centre to allow for drainage. The curds are then roughly cut into rectangular blocks and placed on top of each other in two rows.
The cumulative weight of the blocks squeezes out more moisture whilst the underside of each block develops a smooth surface. The blocks are cut again and turned over at regular intervals, enabling the moisture extraction to evenly take effect throughout the blocks. When the blocks achieve a required texture the cheese is ready for milling.
The milling process breaks up the curd again. It is at this point that the cheese is salted, the milling also ensuring that the salt is distributed evenly through the curd. The salt has a subtle seasoning influence on the cheese and has the effect of decelerating and then stopping the further production of lactic acid.
Following the milling process the curd is transferred into cloth-lined moulds for pressing. These moulds are then pressed against each other to encourage further drainage before being left overnight, dipped in hot water and turned out. The cloth leaves the curd with a crazed surface which requires smoothing. To achieve this the curd then goes back into the mould, back on to the press and is pressed once more until its surface has smoothed again.
A coating of cheese cloth is applied before it returns to the press. When the pressing stage is complete, the wrapped cheeses go into storage to begin their maturation (usually at about 8șC and 85-90% humidity). More moisture is lost, altering the texture of the cheese, and enabling the formation of a rind. The cheeses are turned after their first week instorage, but as the texture becomes firmer, the turning becomes less frequent.
The turning process eventually ensures even drying of the cheese,even rind formation and uniformity of flavour throughout.
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