Fresh milk is collected in the cheese tank and its temperature is raised to 34°C, at which point rennet is added to it - the substance that curdles the milk to turn it into cheese - so that the curdling process takes place within an hour. The curdled milk is cut into small pieces by means of blades designed appropriately for cutting. When it is cut, it produces what is known as whey. The pieces remain in the serum for ten minutes, after which the curd pieces are stirred for a quarter of an hour several times until these pieces hold together.
CHEDDAR PROSSE TANK
Description