After Mr. Zimmerman strained out the curds from the huge copper pot, he put them in a draining box lined with cheese cloth. The box had a sloping lip on the front for the whey to drain in a pail.
He then scooped out some whey to pour on top of the curds in the box.
Now he wrapped the cheesecloth around the thin metal bar again.
puts the corner in his teeth
and scoops out more curd from the whey
adding the curd to that in the draining box
the last of the curd
then he wraps the cheese cloth on top of the curd
pouring on more whey
puts the wood lid on top
and adds weight to press the curd and express more whey
after about 10 minutes or so, he slides out the front panel of the wooden draining box and unwraps the pressed curd
Using a long knife, he cuts the pressed curd into large squares, and places one square in each cheese mold.
His beautiful shirt is the traditional Swiss made Edelweiss fabric.
Then a thin cheese mesh circle is added to the top of the curd
and a hard plastic follower disk on top of the mesh
then each mold has a metal cheese weight placed on top, which will press the curd further
About 10 minutes pass and he removes the pressed cheese,
turns it over, and places it back in the mold.
He does this three or four more times over the next few hours.
and he said that by the evening he will place the pressed cheeses into a salt brine, and the next day they will begin aging.
Scrubbing each cheese with salt brine everyday, and turning them over as they age for 2 to 4 months.
These are wheels of cheese that he made yesterday.
His cheese room was so beautiful.
Here are some of the aging cheeses in the cheese room. The younger ones on the top.