Cutting the curd

When the milk gel has reached the desired firmness, the curd is cut with special knives to form small cubes. It is then easier to cook uniformly. You can see the knives exhibited on the wall.

After a few minutes, the cheese-maker blends the mixture with a stirrer. A whitish liquid separates from the curd and that’s how you get whey or lactoserum. The temperature is then raised at 39°C. The cheese-maker slowly tosses the cheese curds to avoid the curds to stick together. This will allow the mixture to heat evenly.

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