Quesos de Pasta sin cocinar

Cutting the Knitted Curd


The knitted curd is cut into cheddar cheese slabs, which are then turned. The slabs are turned to allow moisture to escape. The key thing that is happening during this phase is that the curd is developing more acidity. The development of the acidity is measured by a pH meter.

Cheddar Cheese Slabs







The Cheddar cheese slabs are turned about every 20 minutes.

Testing the Curd Before it is Milled

The cheesemaker tests the curd to determine the pH. When the desired pH is reached, the cheese is ready to be milled.

Milling the Curd

The cheddar cheese curd is run through a mill and chopped up into smaller pieces. This allows the salt to more easily penetrate the curd. Also, the smaller pieces are easier to place in the hoops and be pressed into the desired shape.

Salting the Cheese 

The salt acts as a preservative, draws out excess moisture, enhances flavor, and participates in the natural aging of the cheese.

Preparing and Lining the Hoops

The cheese molds (called hoops) are lined with disposable cheesecloth, which keeps the curd from sticking to the hoop and helps to form a smooth outer surface.

Hand Filling of the Hoops

The milled cheddar cheese curds are moved from the vat by hand using flat-sided buckets. This is also the stage at which we remove cheddar cheese curds, which are not pressed, and sell them as fresh cheese curds, a popular snack.

Topping Off the Hoops

Once the hoops are filled to the desired level, the cheesecloth is pulled up over the curd and a stainless steel lid is applied.

The Cheese is Pressed

The lidded hoops are turned on their sides and pressed at 40 Ibs. per square inch.

Scrubbing the Vats
Scrubbing the plant is the final stage of a long hard day of work.

Cleaning the Plant
The plant is being sanitized and ready for the next day of making great cheese.

Removing the Pressed Cheese from the Hoops

The next morning the pressed cheese is removed from the hoops and packaged. The blocks weigh between 40-43 lbs. Each block of cheese is placed in a special nylon pouch and vacuum-sealed for aging.

Vacuum Packing

The block of cheddar cheese is placed in a vacuum chamber machine. The vacuum chamber machine removes the air from the pouch and seals the package. The packaged cheese is put in a cardboard box and labeled. The boxed cheese is then placed in the cold room to age to the desired flavor. The aging temperature is between 40-42° F. Aging can range from several weeks to 24 months.