cheesemaking
Sign in to saveAlso known as cheese production, home cheesemaking, cheese making, cheese manufacture, cheese manufacturing, cheese processing, art of cheese, caseiculture
thumb|During industrial production of Emmental (cheese)|Emmental cheese, the as-yet-undrained curd is broken by rotating mixers. thumb|A cheesemaking workshop with goats at [[Maker Faire 2011. The sign declares, "Eat your Zipcode", in reference to the locavore movement.]]
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13 sectionsContents
- History
- Ancient cheesemaking
- Process
- Culturing
- Coagulation
- Draining
- Scalding
- Mould-ripening
- In popular culture
- See also
- References
- Bibliography
- External links
thumb|During industrial production of Emmental (cheese)|Emmental cheese, the as-yet-undrained curd is broken by rotating mixers. thumb|A cheesemaking workshop with goats at [[Maker Faire 2011. The sign declares, "Eat your Zipcode", in reference to the locavore movement.]]
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.