Burlington, Vermont – May 21, 2011
Cheesemaking in Vermont has become very popular. Tonight The :30 has an expert from Shelburne Farms, which is known for its award winning sharp cheddar. Cheesemaker Nat Bacon takes us through the stages of cheesemaking so we have a better understanding of it.
Here's a quick list:
Decide what kind of cheese you want to make and what kind of milk you'd like to try. Some cheeses are more difficult to make.
Types of cheeses: mozzarella is a young cheese without aging, cheddar gains flavor as it ages.
Here's the process in short:
- Sterilize equipment, warm the milk and add the bacterial starter
- Add the Rennet
- Let sit until it gels.
- Cook the curds.
- Separate the curds from the whey
- Press the curds, wrap and age to develop a rind.
For more, watch the video on The :30.
WCAX News
