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This is the VisioBrand's cache of http://www.stiltoncheese.com/UK/makingstilton/index.cfm. The page may have been changed since the time we've created the cache.
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Please also find related categories of brand names on VisioBrand catalogue:
Food, Beverages (1223)
General Food (138)
Dairy Products (36)
Cheeses (11)

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RETAIL CUTTING GUIDES

CHEESE MAKING PROCESS

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The Cheese Making Process

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1 The milk, starter cultures, rennet and blue cheese mould being stirred in the vat.

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2 The curds being cut for the first time.

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3 Hand ladelling of curds and whey from vat to cooling table.

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4 Milling the drained curd and measuring into pans prior to salting.

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5 Mixing of weighed curds with salt prior to pouring into a cylindrical mould.

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6 Placing filled cylindrical moulds (or hoops) onto shelving. Note the draining holes in the moulds. These will be turned several times a day for the first week and then less regularly for around 5 weeks to ensure even draining of the remaining whey.

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7 Smoothing the coat of the cheese immediately after coming out of the mould or hoop.

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8 At about 6 weeks of age each cheese is pierced with stainless steel needles to allow air to enter the body of the cheese and activate the blue cheese mould and so commence the magical veining process.

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9 Cheeses being turned after piercing.

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10 Grading of cheese prior to release from store and sale.

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11 Stilton cheese maturing in store.