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close this bookTraditional Cheesemaking (SKAT, 1989, 74 p.)
close this folderAppendices
View the document1. Cheese formulae
View the document2. Types of dairy cultures

1. Cheese formulae

Stages of production

Fresh cheese

Andean cheese

Tilsit&Danbo cheese

Parmesan

Gruy

Quantity of milk

100 litre

100 litre

100 litre

100 litre

330 litre

Coagulation temperature

36 C

33-35 C

32-34 C

31-32 C

32 C

Lactic ferment

0.3 litre

1 litre

1 litre

0.5-1 litre yoghurt

1.5 litre Emmental mix/yoghurt

Coagulation time

30-40 min

30-40 min

30-40 min

30 min

30 min

Cutting and Stirring

10 min

15-25 min

30 min

45 min

30 min

Grain sizes: diameter

2 cm

1 1/2 cm

1 cm

1/2 cm

1/2 cm

Repose

3 min

5 min

5 min

5 min

5 min

Whey removed

35 litre

35 litre

35 litre

35 litre

no

Hot water

20 litre

20 litre

20-30 litre

10 litre

no

Water temperature

35 C

50-55 C

65-75 C

80 C


Whey temperature

35 C

37 C

39 C

55 C

52-55 C

Water and Stirring

5 min

10 min

25 min

60-80 min

50-60 min

Total time

50 min

70 min

90 min

140-160 min


Mould: diameter

10 cm

15 cm

25 x25 cm

25 cm

38 cm

height

25 cm

25 cm

15 cm

155 cm

15 cm

First turn

yes

yes

yes

yes

yes

Pressing

no

no

6 kg

66 kg

20 kg

Second turn

after 30 min

30 min

30 min

after 30 min

after 30 min Pressing


no

4 kg

6 kg

6 kg

200 kg

Third turn

after 45 min

60 min

60 min

after 60 min

after 2 hours Pressing

no

cut the cheese in two

no

6 kg

12 hours with 200 kg


Fourth turn

after 80 mins cut each cheese in half and put them quickly into brine

10 hours without weight in moulds(20 C)

10 hours without weight in moulds(20 C)

10 hours without weight

after 2 hours

Brining time

1-2 hrs

8-10 hrs

20-25 hrs

3 weeks

48 hours

Ripening time

0

14 days

4-8 weeks

6-10 months

3-8 months

Yield (litres of milk required per kg of cheese)

7.5 litre

8.5 litre

9.5 litre

12 litre

11 litre

Weight

0.420 kg

1 kg

8.5 kg

55 kg

30 kg