Throughout the cheese-making process, the starter cultures are developing and converting lactose into lactic acid, which ultimately gives the cheese its flavour and also acts as a natural preservative. When the acidity reaches a certain level, the cheese-maker decides to ‘pitch’ the vat.
At this point the cheese-maker released the curds and whey from the vat onto the open working table, allowing the whey to run off. Our cheese-makers monitor the curd at ALL times, performing checks to access the development.
The skill of the cheese-maker
It is important that specific cheese-making activities are done when certain levels are reached, to ensure the correct texture and flavour of the finished cheese is achieved.