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 Listen
to Tilly and John on Cookin' Good Food |
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| The
pasteurised milk has had liquid bacteria added to it to
start the cheese off, which makes curds and whey. It's
then scalded before it's run off onto the table... |
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| ...
the machine starts to turn it ... |
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| It
starts off a bit yogurty in texture, but after plenty
of mixing it starts to firm up |
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| Some
is chopped and salted and turns into something resembling scrambled
egg! |
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| Some
is stacked and turned to get the moisture out. You need
big muscles in this game... this tonne of cheese is turned
10-12 times! |
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| The
cheese is well on its way now.. |
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| ...just
needs a bit of maturing ... |
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| ...or
some dipping in shiny red wax to make it look lovely on the
shop shelves |
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| ....or
made into Charlie, the children's cheese, ah, what a cutie! |
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