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A basic explanation: It starts off with milk, either raw or pasturised. Starter culture is added along with rennet which splits the milk into curds and whey. The curd is then cut, releasing more whey until the required size is met (different for every cheese). The whey is then tapped off leaving the curds. In the case of hard cheeses these are then milled, salted and pressed into shape. The more whey removed from the curds, the harder the cheese.

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16y ago

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