Agriculture Reference
In-Depth Information
After the cheese slices have reached the desired texture, they
need to be milled. That just means you need to cut these slices
up into chunks about the size of a pea. Put the milled curd in a
bowl and sprinkle with 1½ teaspoons of flaked salt while
gently rolling the curds around for uniform distribution.
Line your cheese mold with cheesecloth, and then pack the
mold closely with the curds. Fold your cheesecloth over top
of the curds, install the top of your mold (also called the
follower), and put your mold in a shallow pan to catch the
whey that will be expelled.
The slabs are cut and being stacked.
The cheese slabs are stacked. You can see the liquid draining
from them.
