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Making Cheese Making Homepage Cheese Making Steps Basic Principles Milk: ◦ Types ◦ Processing ◦ Yield ◦ Products Acidification Starter Cultures: ◦ Function ◦ Manufacturers ◦ Manufactured Products Lipases Colourants: ◦ General ◦ Annatto Acids Coagulation Calcium Chloride Rennets: ◦ Animal ◦ Plant ◦ Microbial ◦ Fermentation Milk Additives Curd: ◦ When to Cut ◦ How to Cut Salt: ◦ Function ◦ Types ◦ Salting Curds ◦ Salting Rinds Pressing Curds Brine: ◦ Making ◦ Using ◦ Maintaining ◦ For Preserving Turning Cheeses Ripening Rinds: ◦ General ◦ Natural ◦ Ash Defects General: ◦ Coagulation ◦ Surface ◦ Body ◦ Aroma ◦ Flavour Specific: ◦ Blue Mould ◦ White Mould Equipment Books Cheese Caves Cheesecloths Hygrometers Mats Miscellaneous pH Meters Scales Vats (Stockpots) Thermometers	Cheese Making Homepage This Cheese Making Area has many topics grouped reasonably logically following the flow of making most cheeses. Note, not all steps or pieces of equipment are involved in making a particular cheese type. Cheese Making Steps Cheese Making Defects Cheese Making Equipment Cheese Making Steps Basic Principles Milk: Types Processing Yield Products Acidification Starter Cultures: Function Manufacturers Manufactured Products Lipases Colourants: General Annatto Coagulation Acids (Citric Acid, Fruit Juices, Tartaric Acid, Vinegar) Calcium Chloride (CaCl2) Rennet: Animal Based Plant Based Microbial Based Fermentation Based Adding Additives to Milk Curd: When to Cut How To Cut Salt: Function Types Salting - Curds Salting - Rinds Pressing - Curds Brine: Making Using Maintaining For Conserving Cheese Turning Cheeses Ripening Rinds: General Natural Ash Cheese Making Defects General: Coagulation Surface Body Aroma Flavour Specific: Blue Mould Cheeses White Mould Cheeses Cheese Making Equipment Books Vats (Stockpots) Scales Thermometers pH Meters Cheesecloths Mats Cheese Caves Hygrometers Miscellaneous
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