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Rights: University of Waikato
Published 8 May 2012 Referencing Hub media
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Miel Meyer – Meyer Gouda Cheese

Cutting of the curds is important to be able to release the moisture from the milk. So once you’ve added the rennet, you end up with quite a jelly-like structure – coagulated milk.

The important part of this is to make sure you have a small enough curd that the moisture can actually be released from the curd. So the cutting of the curds is really important – important that you keep them at a similar shape – that means they all mature at the same time in the cheese vats. So if you’ve got a bigger curd and a smaller curd, the smaller curd’s going to release whey much more quickly than the bigger curd, so when it comes to putting them in the moulds, the larger curds aren’t going to be ready and then you end up with a soft spot in the cheese.