Digital Days Out Tuesday 14th April: Cheese-making Process Step 8 – Milling

Digital Days Out Tuesday 14th April: Cheese-making Process Step 8 - Milling

The salted curd is allowed ‘mellow’ or stand for 5-10 minutes following salting. This gives time for the salt to soak into the curd and for any remaining whey to drain off. The curd passes through the cheese ‘mill’ which shreds it into small pieces.

 

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Your email address will not be published.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