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Process / Milking and coagulating |
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Milking and coagulating
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The animals are milked morning
and evening and the milk is poured directly into the
cauldron.
The temperature of the milk is
raised to 30 degrees Celsius, then the rennet, a coagulating
enzyme, is added.
The milk solidifies, this is
the coagulation or 'curding' stage. The technical term
for the coagulated milk is 'curd'.
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| Milking
by hand |
Milking
by machine |
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| Transfer
to the cauldron |
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