The Effect of Washing Curd

I was reading through some old notes made by my uncle whilst clearing out a filing cabinet.  There is an interesting piece about washing...

Our Shop: a meeting place

I do the Sunday shift at the shop and we had a good day today. Our landlord, Bob, very kindly let us borrow a table, chairs and parasol...

The Ribblesdale Cheese Groupon

I had a day off today, the first in a while.  Back in the shop tomorrow, so time is precious and too much falls by the wayside.  After...

Reasons Why a Vat Can Be Slow

We had a slow vat yesterday. Poor Stuart, he was in at 7am, hosing down the vat and setting off the pasteuriser.  We really should have...

How Not to Damage the Protein in Milk

Protein in milk comprises two groups: casein that we cheese makers want and whey proteins.  Whey protein is more water soluble and does...

Why Do We Add Salt in Cheese Making?

Someone asked me the other day, why do we add salt to cheese? There are several reasons, but first and foremost, adding salt to curd...

Why is Milk White?

Some people say because of the major protein, casein being white and that also calcium is white. It would appear that this is not correct...