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    Wiki: Microorganisms & Cheese Making

    This Wiki Article provides an introduction to microorganisms common in cheese making. Microorganisms are organisms that are unicellular or live in a colony of cellular organisms such as bacteria, . . . → Read More: Wiki: Microorganisms & Cheese Making

    Wiki: Turning Cheeses

    Turning gravity whey draining Camembert hoops, quick lift - turn - drop like turning a pancake.

    This Wiki Article discusses the practice of turning or flipping a cheese normally upside down, which occurs at several cheese making steps depending on cheese type and recipe. Soft non-formed cheeses like . . . → Read More: Wiki: Turning Cheeses

    Wiki: Dry Salting Rinds

    Four 10 cm diameter Camemberts after dry salting.

    This Wiki Article discusses dry salting cheese rinds, a procedure normally performed after forming the cheese and before air drying and aging. This salting method is commonly used with mold ripened cheeses such as Camembert & Brie . . . → Read More: Wiki: Dry Salting Rinds

    Wiki: Pressing Cheeses

    Two 1.5-2 kg final cheese weight Kadova brand Gouda shaped pressing molds with formed mesh nets and mesh lined followers.

    This article discusses pressing cheeses which is primarily performed on rennet coagulated lower moisture content aged cheeses after curds are prepared, (steps dependent on cheese type being made). Many cheeses . . . → Read More: Wiki: Pressing Cheeses