Authentic Cheese Demonstration – Part 2

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.

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He then scooped out some whey to pour on top of the curds in the box.

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Now he wrapped the cheesecloth around the thin metal bar again.

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puts the corner in his teeth

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and scoops out more curd from the whey

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adding the curd to that in the draining box

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the last of the curd

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then he wraps the cheese cloth on top of the curd

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pouring on more whey

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puts the wood lid on top

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and adds weight to press the curd and express more whey

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after about 10 minutes or so, he slides out the front panel of the wooden draining box and unwraps the pressed curd

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Using a long knife, he cuts the pressed curd into large squares, and places one square in each cheese mold.

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His beautiful shirt is the traditional Swiss made Edelweiss fabric.

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Then a thin cheese mesh circle is added to the top of the curd

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and a hard plastic follower disk on top of the mesh

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then each mold has a metal cheese weight placed on top, which will press the curd further

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About 10 minutes pass and he removes the pressed cheese,

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turns it over, and places it back in the mold.

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He does this three or four more times over the next few hours.

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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.

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Scrubbing each cheese with salt brine everyday, and turning them over as they age for 2 to 4 months.

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These are wheels of cheese that he made yesterday.

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His cheese room was so beautiful.

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Here are some of the aging cheeses in the cheese room. The younger ones on the top.

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8 thoughts on “Authentic Cheese Demonstration – Part 2

    • I was really blown away by his process as well, and saw so many mistakes in my lame excuse for cheese making. 😉 I did not take notes, and he did not speak english, but I have another cheese making post at a goat farm high up in the alps where I have really good details as well. I’m excited to begin making cheese again someday, hopefully.

I would love to hear your thoughts.

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