- The milk is pasteurized and the cheese vat is filled.
- Culture is added and sits for 60 minutes.
- The curd is set for maturing.
- The curd is cut into cubes: 10mm/20mm about 0.5”-0.7”.
- The whey is drained through the strainer.
- The curd is poured into the prepress table, spread evenly, covered and pressed.
- Cut curd to cubes
- Buckets are filled with cheese and brine is added.
- It is ripened at room temperature (19-25°C/68-77°F) to a pH of 4.5.
- The cheese is refrigerated for three to five weeks, depending on desired flavor and texture.
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