Making

Cheese Making Homepage

Cheese Making Steps

Basic Principles
Milk:
◦ Types
◦ Processing
◦ Yield
◦ Products
Acidification
Starter Cultures:
◦ Function
◦ Manufacturers
◦ Manufactured Products
Lipases
Colourants:
◦ General
◦ Annatto
Acids
Coagulation
Calcium Chloride
Rennets:
◦ Animal
◦ Plant
◦ Microbial
◦ Fermentation
Milk Additives
Curd:
◦ When to Cut
◦ How to Cut
Salt:
◦ Function
◦ Types
◦ Salting Curds
◦ Salting Rinds
Pressing Curds
Brine:
◦ Making
◦ Using
◦ Maintaining
◦ For Preserving
Turning Cheeses
Ripening
Rinds:
◦ General
◦ Natural
◦ Ash

Defects

General:
◦ Coagulation
◦ Surface
◦ Body
◦ Aroma
◦ Flavour
Specific:
◦ Blue Mould
◦ White Mould

Equipment

Books
Cheese Caves
Cheesecloths
Hygrometers
Mats
Miscellaneous
pH Meters
Scales
Vats (Stockpots)
Thermometers

Cheese Making, Rinds

The rinds of the cheeses are formed during the ripening process, many quite naturally, artificially.

Rinds may be brushed, washed, oiled, cotton wrapped, treated with a covering of paraffin wax or simply not touched at all.

The rind's basic function is to protect the interior of the cheese and allow it to ripen harmoniously. Its presence thus affects the final flavor of the cheese.

Salting plays an important role in rind formation. Heavily salted cheeses develop a thick, tough outer rind, typified by the Swiss range of cheeses. Cheddar, another natural rind cheese, is less salted than the Swiss varieties, and consequently has a much thinner rind.

Wisconsin USA based Uplands Cheese Promotional Video showing how they initially dry salt and then weekly brine rub rind.