Cheese Making -- Most basic
Cheesemaking has been known from ancient time to preserve surplus milk for a longer period. Most likely the cheese originates from the Middle East and many believe therefore it must originate from Camel, but the author, who has been involved in Camel milk production, don’t believe in this theory, it rather comes from sheep and goat and, most likely by a lucky coincident when transporting milk in a stomach from a slaughtered animal, causing the milk to curdle.
Milk quality is extremely important for cheesemaking and a lot of attention must be given to the fodder for the milking animals, ensilage is almost a killer to cheese making. A cheese like Swiss Emmentaler could in its original form not be made if the Farmers were using ensilage as fodder. — Summertime on grass and Winter on hey makes no problem.
Main categories of cheese, sorted by hardness and their ability to grow old and still be a pleasure to eat (for some people)
- Blue Cheese
- Cottage cheese
Your task is to 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 group 9 & 10
- 1 to 3 weeks, go for group 11 & 12 — Having some shelf-life, can be eaten immediately
Depending on your milk quantity and quality Mejeriet can guide you to the right equipment. If you are a rookie in the dairy business and have 1-2.000 litre per day, Mejeriet recommend you to keep it simple, high-quality products have nothing to do with the equipment, its only your sense for the product
Higher quantities will need more sophisticated equipment. There is cheese-making equipment available from a few hundred litres per batch, up to 20.000 litres per batch. Mejeriet shall be happy to provide you with a complete overview when a commitment has taken place, it will simply take too many pages to describe all systems.
Please feel free to use the contact form below to request more information about how Cheese can play a role in your project