a godly creation made from milk
1.Preparing the milk: Before it can be turned into cheese, the milk
may need to be processed.
2.Acidifying the milk: Adding cultures to the milk allows it to begin to ferment and makes it more acidic.
3.Curdling the milk: Adding rennet causes a reaction that curdles the milk, creating curds.
4.
Cutting the
curd: Next, the cheesemaker
cuts the curd with knives and heats it, further separating the curds and whey.
5.Processing the curd: Processing the curd through stirring, cooking and washing continue to acidify and
dry the curds.
6.Draining the whey: Next, the whey is drained, leaving only a mat of cheese curds.
7.Cheddaring the cheese: The cheesemaker next
cuts the curd mat into sections and repeatedly flips the sections before 8.milling the mat.
9.Salting the cheese: For some cheeses, the next is
dry salting, and for others, it is brining.
10.Shaping the cheese: Next, cheesemakers shape the cheese, often using molds to assist.
11.Aging the cheese: Some cheeses are aged for anywhere from a number of days to a number of years.
Eating the
perfect cheese may involve gollum-
like behaviour
