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  • Cheddar Cheese Slideshow

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    Pragya Singh
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    The document describes the process for making cheddar cheese. The process involves adding milk to a vat, adding culture to temper the milk, adding rennet to curdle the milk, cutting the curd, cooking the curd, draining the whey, milling the curd, salting the curd, pressing the curd into molds, packaging the blocks of cheese for aging, and producing varieties of cheese including cheddar, jack, and cheese curds.

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    The document describes the process for making cheddar cheese. The process involves adding milk to a vat, adding culture to temper the milk, adding rennet to curdle the milk, cutting the curd, cooking the curd, draining the whey, milling the curd, salting the curd, pressing the curd into molds, packaging the blocks of cheese for aging, and producing varieties of cheese including cheddar, jack, and cheese curds.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views38 pages

    Cheddar Cheese Slideshow

    Uploaded by

    Pragya Singh
    The document describes the process for making cheddar cheese. The process involves adding milk to a vat, adding culture to temper the milk, adding rennet to curdle the milk, cutting the curd, cooking the curd, draining the whey, milling the curd, salting the curd, pressing the curd into molds, packaging the blocks of cheese for aging, and producing varieties of cheese including cheddar, jack, and cheese curds.

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    of 38

    CHEDDAR CHEESE

    PRODUCTION
    ADDING MILK TO VAT
    ADDING CULTURE TO MILK AFTER
    TEMPERING TO 88-90 F
    ADDING RENNET AFTER
    FERMENTING FOR ABOUT 60
    MINUTES
    CUTTING THE CURD LENGTHWISE
    WITH HORIZONTAL WIRE HARPS
    CUTTING CURDS LENGTHWISE
    WITH VERTICAL HARPS
    CROSS CUTTING THE CURD WITH
    VERTICAL HARP
    HEALING THE CURD FOR 10-15
    MINUTES AFTER CUTTING
    VIEW OF CURD AFTER BEING CUT
    IN SHAPE OF CUBES
    CURDS AFTER COOKING FOR 1.5
    HOURS FROM 88 TO 101-102 F
    DRAINING THE WHEY
    DRAINED CURDS ARE ALOUD TO
    FUSE TOGETHER INTO A SOLID
    MASS
    SOLID MASS OF CURDS ARE CUT INTO
    SQUARES AND ARE STACKED TO BEGIN
    THE CHEDDARING PROCESS
    CURDS ARE STACKED TO
    CONTINUE DEVELOPING ACIDITY
    FINAL STACKING AT FINAL ACIDITY
    LEVEL FOR MILLING THE CURD MASS
    MILLED CURD
    SALTING OF THE MILLED CURD FOR
    FLAVOR AND TO STOP FURTHER ACID
    DEVELOPEMENT
    FILLING THE CHEESE MOLDS
    WEIGHING THE CURDS FOR
    PROPER WIEGHT
    PRESSING THE CURDS
    WHEY DRIPPING OUT OF CHEESE
    MOLDS
    REMOVING CHEESE CLOTH FROM
    FORMED CHEESE BLOCK
    PUTTING CHEESE BLOCK IN A
    VACUUM BAG FOR STORAGE
    INSERTING CHEESE BLOCK FOR
    VACUUM PACKAGING
    PACKAGED CHEESE IN STORAGE
    FOR AGING
    VARIATY OF CHEESE PRODUCED
    (CHILLY POWDER JACK
    WHITE CHEDDAR, PEPPER JACK
    GARLIC, SUNDRIED TOMATO
    MONTEREY JACK, PEPPER JACK
    AND DILL
    CHEESE CURDS
    THE END
    • FOR MORE INFORMATION ABOUT
    DAIRY PRODUCTS THAT ARE
    PROCESSED AT THE DAIRY
    PROCESSING PLANT PLEASE
    CONTACT:
    • DANIEL AVILA
    • Work: (559) 278-2218
    • Cell: (559) 696-3531
    • Fax: (559)278-8232

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