As we all know, one of the most important steps in cheese making is getting a good curd set up.
Without a good set up, most cheeses won’t ever become what they should be, and some won’t become anything much at all. Apart from pig or chook feed, or compost waste that is.
Using the suggested coagulation times in a cheese recipe is reasonably reliable for getting a set, but not overly precise in terms of getting the best set to achieve the ideal cheese profile.
Sure, you might end up with a Gouda after all your hard work, but does it have the texture and moisture that you know it should have? Do you have a cheese that could give the all those store bought wedges a run for their money.
So you’ve spent hours carefully making your cheese and now is the time to unwrap it and unveil it in all it’s glory.
But you find when you start to peel the cheese cloth away, the curd has stuck to it and no matter how cautiously you try to pull it away, the curd sticks and breaks away from the cheese mass. The cloths a mess, the cheese now has chunks out of it and you wonder what went wrong?