Cheese Making

Cheesemaking has been a method to preserve surplus milk for an extended period from ancient times. 

Most likely, the cheese originates from the Middle East, and many believe it must have developed from Camel’s milk.

Mejeriet doesn’t believe in this theory; it instead comes from sheep and goats and has most likely been discovered by a lucky coincident when transporting milk in a stomach from a slaughtered animal, causing the milk to curdle.

The taste of cheese will be heavily affected by the type of milking animals and even more of the fodder the animals consume. Ensilage is a killer to cheese making in its purest form.

For example, the Swiss Emmentaler was made from unpasteurised milk in its original recipe. That is only possible if the fodder is grass & hay.

Main categories of cheese, sorted by hardness and their ability to grow old and still be a pleasure to eat (for some people)

  1. Parmesan
  2. Grana
  3. Emmenthal
  4. Gruyere
  5. Cheddar
  6. Gouda
  7. Tilsiter
  8. Havarti
  9. Blue Cheese
  10. Brie
  11. Cottage cheese
  12. Quark

You must decide for how long time you want to nurse/store your cheese:

  • 1 to 15 years, go for group 1 to 4
  • 1 to 2-3 years, go for group 5 to 8
  • 1 to 6 months, go for groups 9 & 10
  • 1 to 3 weeks, go for group 11 & 12 — Having some shelf-life, but can be eaten immediately 

Mejeriet will be pleased to guide you to the right equipment. 

Mejeriet recommends you to keep it simple. High-quality products have nothing to do with the equipment; it’s only your sense for the product.

The Danish Cheese development is mostly inspired (Copied) from Nederland’s

cheese, keller, mountain cheese

Just like using a GPS, Mejeriet is the best place to ask for theoretical & practical Dairy experience. That makes it possible for a joint Dairy owner to manage all aspects of their production.

More info about Cheese making equipment

Contact us for a Budget price for your Cheese making line

denmark, nissum fjord, dusk