{"id":1115,"date":"2014-09-11T14:59:00","date_gmt":"2014-09-11T14:59:00","guid":{"rendered":"http:\/\/www.onetik.com\/?page_id=1115"},"modified":"2014-09-15T08:47:40","modified_gmt":"2014-09-15T08:47:40","slug":"cheesemaker","status":"publish","type":"page","link":"https:\/\/www.onetik.com\/en\/our-cheese-dairy\/metiers-with-craftsmanship\/cheesemaker\/","title":{"rendered":"Cheesemaker"},"content":{"rendered":"

Cheese makers have a little bit of the magician in their soul, transforming liquid milk<\/strong> into a pleasant-tasting solid with multiple forms, myriad shapes and a variety of flavors!<\/p>\n

Milk is an ingredient like no other, which expains why the craft of cheese maker requires know-how and skill, intuition and a perfect knowledge of milk.\u00a0 The differences and and variability of milk, changing with the seasons, must be taken into account to ensure the same high quality of product all year round.<\/p>\n

There are 4 essential steps<\/strong> to producing uncooked pressed cheese.<\/p>\n

The first step is filling the vats with milk collected from our farms.\u00a0 In these vats the milk is brought to a precise temperature before adding the enzymes that cause the milk to curdle.\u00a0 The curdled milk contains a lot of water, but it’s not really a liquid anymore.\u00a0 The second step is to stir and cut the curds with a large whisk.\u00a0 During this step the milk is broken into curds before being drained.\u00a0 The cheese maker now distributes the curds in perforated cheese molds that are pressed to give the cheese its final shape and classification as a ‘pressed cheese.’ Finally, the cheeses are removed from the molds and salted with brine to preserve freshness and improve taste. Next they are taken for drying to our cellars where our master affineurs<\/em> apply their expertise.<\/p>\n\n\t\t