How is Cheddar Cheese Made? Cheddar Cheese FACTORY!

Cows are milked using a modern hydraulic pump.

2000 liters of fresh milk is transported to the dairy in the morning.

Milk is pumped into refrigerated storage tanks with a capacity of 120,000 liters.

Milk undergoes pasteurization to eliminate harmful bacteria by heating to a high temperature and rapidly cooling it.

Milk is stirred to evenly mix the fat throughout.

Dairy cultures and rennet are added to a 1900 liter vat of pasteurized milk.

Milk is heated to 32 degrees Celsius before adding bacteria for fermentation.

Rennet is added to the milk to coagulate it, turning it into curd.

Curd is allowed to rest to form properly after adding cultures and rennet.

Curd is cut into small cubes to drain the whey.

Curds are heated to accelerate coagulation and allow whey to drain.

Whey is used as feed for local pigs and for making drinks and powders.

Curd is placed on a cooling table and excess whey is extracted using the cheddaring process.

Curd is cut into bars and stacked to expel more whey, turned and compressed over several hours.

Salt is added to the curd by hand to enhance flavor and preserve it.

Curd is shredded and chopped to release moisture, transforming it into young cheese.

Curd is transferred to stainless steel molds and pressed in a 25 kilogram mold overnight.

Cheese is removed from molds and dressed with traditional cotton muslin.

Butter is rubbed on muslin and cheese to protect it during maturation.

Cheese is placed in a maturing cave with constant temperature and humidity.

Cheese is rotated and mold is removed during maturation.

Cheese acquires natural yeast and mold from the cave atmosphere.

Cheese is aged for up to 18 months, developing flavor and aroma.

Every four weeks, cheeses are rubbed and turned during aging.

A 25 kilogram wheel from each batch is tasted to check readiness.

Mature cheese is cut into blocks or slices and packaged for distribution.

Equipment Needed

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