Step Three

Cheesemaking

 

  • Pasteurized milk fills the open Make Vat where the milk is made into cheese.

  • Special ingredients are added, causing clumps to form. These clumps are called "curds".

 

  • The curds are cut into cubes, releasing liquid called "whey".

  • The curds and whey are stirred and heated once more to 102° Fahrenheit.

< Step Two | Step Four >

 

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