Process setting a high standard

Cheese making process setting a high standard

Farming Small Areas How To
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Coolamon Cheese have set a high standard for themselves, perfecting their cheese making process.

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HIGH STANDARDS: Cheesemaker, Adam Papprill pictured with le chevre (goats cheese) log rolled in grapevine ash. Photo: Rachel Webb

HIGH STANDARDS: Cheesemaker, Adam Papprill pictured with le chevre (goats cheese) log rolled in grapevine ash. Photo: Rachel Webb

The team at Coolamon Cheese sets a high standard for the quality of their cheeses, believing the details in the process help to achieve this standard.

That process is as follows:

Standardisation: Home cheese makers will not need to worry about this. Big producers, where consistency of the product is of paramount importance, adjust their milk to a set casein-to-fat ratio.

Pasteurisation: It is illegal to make and sell unpasteurised milk cheese in Australia. Pasteurisation of raw milk is a mild heat process. 

Starter Inoculation: The pasteurised milk is then cooled down to the desired temperature for inoculation with starter organisms. 

Setting: For most cheeses, a combination of acid and rennet coagulation is usually required. 

Curd Cutting: This is one of the most important components as it is one of the ways to control the final level of moisture in the product. 

Healing: Once the curd is cut it is necessary to let it sit without being touched for a period of 10 to 15 minutes. 

Stirring: Stirring the cheese is used as an aid to moisture control and acid development. 

Cooking: The cheese is heated from one temperature to the next over a set period of time and a set rate. 

Wheying Off: This is the removal of the whey from the curd. Every type varies in terms of the amount of wheying-off necessary.

Cheddaring: This is achieved by pushing the curd to each side of the vat, which is angled in order to allow further drainage.

Milling: This is cutting the cheese into chip size portions to allow for a better distribution of the salt and encourage moisture expulsion from the curd. 

Salting: Salting at this point is known as dry salting where the salt is mixed in thoroughly and the curd is left to sit for 10 minutes.

Hooping: This is when the curd is transferred into a perforated container for further draining, shaping and pH development.

Pressing: Pressing involves adding weight to the hoop to help with moisture expulsion.

Salting: Generally, 24 hours into the pressing process the cheeses are removed from their moulds. The cheeses can now be salted and are ready for maturation.

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