The manufacture of Cheddar cheese includes the process of cheddaring, which contributes significantly to the unique flavour profile of the eponymous cheese, but is employed in the production of many r
Cheddar cheese maturing in the caves of Cheddar Gorge, Somerset, England. The steady temperature and optimal humidity of the caves serve as a suitable environment for maturing the cheese.
180 kg (400 lb) of milk in a pilot-scale cheese vat
Testing of curd setting
Cutting of the curds after setting
Rennet
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Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. Its key component is chymosin, a protease enzyme that curdles the casein proteins in milk. Rennet also contains other e
Manufacture of cheddar cheese
…of the solution, greatly aiding in the coagulation of the milk. This is vital for the production of cheese curds that are later formed into cheddar. Rennet is an enzyme, originally collected from the stomach of a milk-fed calf (natural rennet). This enzyme is responsible for the coagulation of the milk…
Animal rennet to be used in the manufacture of cheddar cheese