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Rights: University of Waikato
Published 10 May 2012
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Miel Meyer - Meyer Gouda Cheese

So we know when the cutting is ready to start once the milk splits consistently and cleanly. The crucial factor is, is just like when you test a cake, put the knife in, check if there’s nothing left on the knife. It’s very similar – we put a blade into the milk, into the coagulant, and we’ll see how it splits. You should see a nice clean split. When you pull the blade out, there should be no leftover residues on the blade and then that way you know that the milk is quite ready.