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.
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Nice photo essay Sailor. Particularly interested to see how little (0.12) the pH drops from fresh milk to curd cutting. AC4U
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 ....
Great stuff Sailor, thanks
reg
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