• Welcome to CheeseForum.org » Forum.

A Day In A Small Commercial Shop

Started by Sailor Con Queso, June 28, 2016, 09:15:57 PM

Previous topic - Next topic
Print
Go Down Pages1
User actions

Sailor Con Queso

June 28, 2016, 09:15:57 PM Last Edit: June 28, 2016, 09:44:53 PM by Sailor Con Queso
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.

Sailor Con Queso

#1
June 28, 2016, 09:29:56 PM
More 2

Sailor Con Queso

#2
June 28, 2016, 09:31:34 PM
More 3

Sailor Con Queso

#3
June 28, 2016, 09:33:26 PM
More 4

Sailor Con Queso

#4
June 28, 2016, 09:35:43 PM
More...

wattlebloke

#5
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

Fritz

#6
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

#7
June 29, 2016, 12:22:37 PM
Great stuff Sailor, thanks

reg

Sailor Con Queso

#8
June 30, 2016, 06:42:18 PM
more

Sailor Con Queso

#9
June 30, 2016, 07:06:34 PM
more

Sailor Con Queso

#10
June 30, 2016, 07:08:09 PM
More
Print
Go Up Pages1
User actions