Cheesemaking is a way to preserve surplus milk for an extended period. 

Most likely, the cheese originated from the Middle East and was discovered by a lucky coincidence 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 Emmentahler is 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

Mejeriet is the partner to join for theoretical & practical Dairy experience. Our know-how makes it possible for a joint Dairy owner to manage all aspects of their production.