How To Make Cheese
The Process of Making Cheese
Cheese-making is an age-old craft that involves transforming milk into a flavourful, preserved food through fermentation and coagulation. Though there are countless cheese varieties, the fundamental steps remain consistent.
1. Selecting and preparing the milk
The process begins with fresh milk, which can come from cows, goats, or sheep. While raw milk can be used, pasteurized milk is more common. The milk is gently warmed, typically between 85–105°F (30–40°C), depending on the type of cheese being made.
2. Adding cultures and coagulants
To start fermentation, beneficial bacteria are introduced to acidify the milk and create distinct flavours. The choice of bacteria determines the cheese’s characteristics. Next, rennet, an enzyme from animal or microbial sources, is mixed in to thicken the milk into curds.
3. Cutting and heating the curds
Once the milk has solidified, it is sliced into small pieces, allowing the whey to separate. The curds are then heated and gently stirred, which removes additional moisture and influences the final texture of the cheese.
4. Draining and shaping
The whey is drained from the curds using cheesecloth. Depending on the variety, the curds may be placed into molds and pressed to achieve a firm structure. Soft cheeses require little pressure, while hard cheeses like cheddar undergo prolonged pressing. We will always remember watching this step during the making of Baron Bigod at Fen Farm and learning that a soft cheese loose over half of it’s moisture content!
5. Salting and aging
Salt is added either by direct application or soaking in a brine solution. This enhances flavour and preserves the cheese. Some cheeses are enjoyed fresh, while others mature over weeks, months, or even years, developing deeper taste profiles.
Cheese-making is a fascinating blend of science and tradition, producing everything from mild, fresh cheeses to rich, aged varieties.
6. Putting it into action
We hope this overview of how cheese is made is interesting. We recommend having ago yourself! We thoroughly enjoyed a cheese and chutney making course recently ourselves at Harts Barn Cookery school. Lots of options are available.
Alternatively, visit your local independent cheesemonger for excellent recommendations or discover our range of artisan cheese.
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