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

We want to keep removing the moisture from the curd, so the best way to do that is to release the whey that you’ve already removed from the curds, add more water, preferably hot water – that way the reaction occurs faster, more moisture leaves the curds quicker.

It will always happen, but if you remove the whey and dilute the whey that’s already in there, then the reaction occurs faster.

That’s usually twice but it’s all dependent on the time of year, how we feel about the milk. It’s what the cheesemaker has to be aware of, so if he thinks the milk is quite fatty and the whey is too rich and you see a lot of fat on the top of the milk, then you‘ll be looking at doing it three times. Very occasionally, we’ll release the whey four times.