Science & Making
Making the Curd
Making the curd brings together the questions behind some of cheesemaking’s most distinctive stages: how curd is handled, shaped and salted. Follow the articles in order for a route through the subject, or choose the question that caught your attention while reading about a particular cheese.
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Cutting the Curd: Why the Size of the Pieces Matters
At dairy Boselli, a spino breaks the set milk for Parmigiano Reggiano into minute granules.
Cooking and Stirring the Curd
Peer into the vat.
Cheddaring Explained
Lift a rectangular slab of curd.
Washing the Curd
Peer into a Gouda vat and you will see small curd particles floating as warm water takes the place of some whey.
Stretching the Curd: How Mozzarella Is Made
Watch the maker lift the warmed curd.
Moulding and Pressing
A ladleful of curd settles into a Camembert de Normandie mould.
Salting: Dry Salt and Brine
Scatter salt over milled curd.