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T h e  C r a f t  o f  M a k i n g  C h e e s e

1. Milking

Milking is actually the first step in cheese production as milk determines the quality of the final product. Factors such as the type of milk used (cow’s milk, goat’s milk or milk from ewes) as well as the pasture where the animal has been grazing, time of year, climate and even the time of milking will all have different influences on milk – the "raw material" for cheese making.

2. The Vat

Cheese makers really begin to apply their craft after the milk is poured into a large vat. Cheese makers each have their own individual method of turning the milk into cheese, adding cultures to ripen the milk and rennet, which turns the milk into curds and whey.

3. Separating Whey from Curd

The solid mass of curds and whey is then cut down. The more it is cut, the more whey is lost and the dryer the cheese. Hence for some soft cheeses, the curd is not cut at all.

4. Filling the Moulds

The curds are then put into moulds, with different techniques used for different cheeses. For some smaller cheeses the curd is ladled from the vat into the mould. For extra large cheeses the mass of cut curd may be lifted using a pulley system into an enormous mould.

5. Turning and Salting

The moulds containing the curd are turned at intervals in order to form the shape of the cheese and also to release more whey. If the final cheese is to be a hard cheese, then the cheeses are put under a press to compact the curds and to squeeze out even more whey. That evening or the following day, the now recognisable cheeses are salted. This is done either by rubbing dry salt into the rinds of the cheeses - or else by bathing the cheeses in a special bath.

6. Maturing

Almost all cheeses then go to a cellar to mature or ripen – some for a couple of days, some can take up to a few years. As part of this process, some cheeses are simply brushed and turned, whilst others may be given a waxed skin. Each cheese maker has their own individual way of transforming the young curd into the complex and delicious cheese, which reaches our table.

7. To Market

When the cheese maker believes that the cheeses are ready, they are packed for distribution to shops or restaurants. Sometimes cheeses need a little more time to develop. This secondary ripening, or maturing, is done either by a specialist cheese shop or wholesaler.

Horgan’s Delicatessen Supplies has tailored maturing rooms to meet this purpose for specially selected cheeses. It is a critical time, which can make the difference between a good cheese and a great cheese. The facility at Horgan’s enables us to cater for a specific niche in the speciality cheese market whilst adding another dimension to our personalised service.

8. At Home
   All that remains is for customers and consumers to enjoy the fine tastes of high quality cheeses, brought to you from around the world by Horgan's Delicatessen Supplies.