Author Topic: A Day In A Small Commercial Shop  (Read 1360 times)

Sailor Con Queso

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A Day In A Small Commercial Shop
« on: June 28, 2016, 09:15:57 PM »
I thought that I would give everyone a trip through a small commercial cheese shop. Photo names provide a lot of insight into what is going on, but I will also answer any equipment questions you might have. HOWEVER, this photo essay is NOT intended as a lesson in cheese making, but rather a glimpse into a small scale operation. Please ask specific cheese making questions on another board in the Forum. There are a lot of photos, so look for Part 2.
« Last Edit: June 28, 2016, 09:44:53 PM by Sailor Con Queso »

Sailor Con Queso

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Re: A Day In A Small Commercial Shop
« Reply #1 on: June 28, 2016, 09:29:56 PM »
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Re: A Day In A Small Commercial Shop
« Reply #2 on: June 28, 2016, 09:31:34 PM »
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Re: A Day In A Small Commercial Shop
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wattlebloke

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Re: A Day In A Small Commercial Shop
« Reply #5 on: June 29, 2016, 12:34:08 AM »
Nice photo essay Sailor. Particularly interested to see how little (0.12) the pH drops from fresh milk to curd cutting. AC4U

Offline Fritz

  • Mature Cheese
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  • Location: Toronto
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  • So many cheeses.... So little time...
Re: A Day In A Small Commercial Shop
« Reply #6 on: June 29, 2016, 06:38:26 AM »
Thanks for sharing Sailor ! Looks nice and clean ... I envy anyone who has a machine to cut and stir ones curds :)

Was that rennet diluted ? Seems out of proportion to the diluted calcium chloride ....

reg

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Re: A Day In A Small Commercial Shop
« Reply #7 on: June 29, 2016, 12:22:37 PM »
Great stuff Sailor, thanks

reg

Sailor Con Queso

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Re: A Day In A Small Commercial Shop
« Reply #8 on: June 30, 2016, 06:42:18 PM »
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