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Hard Cheese

Hard Cheese


  • The milk is pasteurized, and the pre-press table is filled.
  • Culture is added and is let sit for 60 minutes.
  • Bacteria and enzymes are added.
  • The whey is drained through the strainer.
  • The curd is poured into the prepress table, spread evenly, covered and pressed.
  • The curd is now transferred to the cheese molds.
  • The molds are introduced to the press
  • The loaves are covered with a plastic cover and shrunken in a hot water basin.

The loaves are transferred to the ripening room.


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