Umm Gruyere Cheese: Copper kettles are used to heat up fresh milk (delivered two times a day). Paddles mix the milk into curds and whey. Then, pumps suck the mixture into the stainless steel forms on the right side of the picture. The plastic lids apply pressure separating the whey and making a round of cheese. After 40 hours the fresh round of pressed curds is taken out of the press and put into a brine and then aged. 4 months later, I can add it to my pot for a fondue. - Thank Cherry for the info.
Note from Ruth - Cherry is the cow who talks to you at the demonstration cheese factory to tell you all about how cheese is made. Her owner named her Cherry because she was born under a Cherry tree - or at least that is what she told us!
Note from Ruth - Cherry is the cow who talks to you at the demonstration cheese factory to tell you all about how cheese is made. Her owner named her Cherry because she was born under a Cherry tree - or at least that is what she told us!
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