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Cheese Making Philippine Style

Cheese making is a way of preserving and adding value to milk. After receiving milk at the cheese room, it is platform tested and pasteurized. Depending on the kind of cheese it will become, appropriate agents are added. While the milk is cooling down in the water bath, all tools and equipment to be used in the cheese making is sterilized. Any amount of dirt will destroy the cheese! When the curd is set, it is time to cut and allow the curd and whey to separate. Resting for about 20 minutes will allow whey to drain properly. After the resting period, curd can be transferred to the cheese mould. Complete draining can be done in a day or two. Cheese should be removed from its mould and allow to sit on the draining board. Depending again on the kind of cheese it will become, salting and spraying of cheese mold should be done during this time. This may be repeated a few more times until the cheeses are aged fully. Then they are either brushed or wrapped for storage.

Generally, cheeses must be stored in temperatures between 2-4C and must be enjoyed at its peak. Expiration ranges between one month for fresh cheeses, to over a year for aged varieties. All of our cheeses bear this important date to guide the consumer when best to enjoy them.

Read Cheese-making Philippine Style, by Olive P. Puentespina