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The transformation of untreated milk
Rennet is an extract of rennet stomach, the first sac of the stomach of a calf. The curd (an opaque, firm gel) is formed as a result of coagulation, caused by the rennet acting upon the casein and calcium in the milk.
Testing the curd
It takes one hour for curd to form. |
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Cutting, stirring...
The curd is cut using the following two pieces of equipment, known as curd cutters :
the cheese blades, which cut the curd into small strips the cheese harp, which cuts it into cubes of approximately 1 cm. |
The result is stirred to encourage the whey to drain off and the temperature to even out.
The bowls are moved to the draining station where a pump draws out up to a third of the whey. This is stored in a tank and delivered to a local pig farm. |
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Traditional pieces of equipment
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Fromagerie de Munster AOC - Jacques Haxaire - Affineur depuis 1929
68650 Lapoutroie - tel : +33(0)3 89 47 50 76 - fax : +33(0)3 89 47 26 37
e-mail :
commercial@haxaire.com |