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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Making Cheese => Topic started by: Sailor Con Queso on June 28, 2016, 09:15:57 PM

Title: A Day In A Small Commercial Shop
Post by: Sailor Con Queso 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.
Title: Re: A Day In A Small Commercial Shop
Post by: Sailor Con Queso on June 28, 2016, 09:29:56 PM
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Title: Re: A Day In A Small Commercial Shop
Post by: Sailor Con Queso on June 28, 2016, 09:31:34 PM
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Title: Re: A Day In A Small Commercial Shop
Post by: Sailor Con Queso on June 28, 2016, 09:33:26 PM
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Title: Re: A Day In A Small Commercial Shop
Post by: Sailor Con Queso on June 28, 2016, 09:35:43 PM
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Title: Re: A Day In A Small Commercial Shop
Post by: wattlebloke 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
Title: Re: A Day In A Small Commercial Shop
Post by: Fritz 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 ....
Title: Re: A Day In A Small Commercial Shop
Post by: reg on June 29, 2016, 12:22:37 PM
Great stuff Sailor, thanks

reg
Title: Re: A Day In A Small Commercial Shop
Post by: Sailor Con Queso on June 30, 2016, 06:42:18 PM
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Title: Re: A Day In A Small Commercial Shop
Post by: Sailor Con Queso on June 30, 2016, 07:06:34 PM
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Title: Re: A Day In A Small Commercial Shop
Post by: Sailor Con Queso on June 30, 2016, 07:08:09 PM
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