Cheese Making by Dylan S

Cheese making has been around for hundreds of years and hopefully years to come. This mouldy substance can come in many forms of shapes and sizes. But have you ever wondered how it was made?

The process usually starts in a factory somewhere. The first step is to separate the heated milk into curds and whey. This happens naturally and takes some time.

Therefore when that's done the second step is to add the culture, or 'clean' bacteria, to the mix. You'll have to keep stirring it or it'll go hard before you want it to.

The next step of the process is to add the rennet enzyme to the mix. Not long until the cheese is done. It then sits for 40 minutes. Once the milk is separated and looks disgusting the next step is to separate the curds and whey by a special tool that looks like an overgrown tennis racket to separate the lumpy curds from the watery whey and then dump all the whey away.

The next step of the process is to put the cottage cheese like curds into moulds to press the last of the whey out and to give it a reasonable strength. After its been pressed it is sealed in 220 Fahrenheit wax which is edible but not very tasty.

So there's a simple guide to a simple food that has a distinctive mouldy taste. So next time you take a bite of this hard earned cheese, take a thought for the workers who painstakingly created it.