Digital Days Out Wednesday 15th April – Cheese-making Step 9: Mould Filling

Digital Days Out Wednesday 15th April - Cheese-making Step 9: Mould Filling

The freshly milled curd has a very ‘springy’ texture. However, within a short period of time, the curd begins to knit together. A variety of cheese mould sizes are used. These are filled with the curd, and the filled moulds are then weighted to ensure that the finished cheese will be of the correct weight. The filled moulds are then ready for pressing!

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

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