Digital Days Out Sunday 12th April – Cheese-making Step 6: Texture Development

Digital Days Out Sunday 12th April - Cheese-making Step 6: Texture Development

The mass of curd left on the working table is ‘worked’ (cut up and stirred) to allow the remaining whey to run off freely.

The finished texture of the Yorkshire Wensleydale is determined by how well the curd is worked at this stage.

Good texture is developed by stirring the curd at precisely the right times. As the curd is worked, more whey is released. The working colls the curd and so reduces the activity of the starter culture.

Leave a Reply

Your email address will not be published. Required fields marked *

Subscribe to our newsletter for the latest news, events and offers from The Wensleydale Creamery

Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

T: 01969 667664

 

Contact Us