CHEDDAR CHEESE

PRODUCTION

ADDING MILK TO VAT

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ADDING CULTURE TO MILK AFTER

TEMPERING TO 88-90 F
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ADDING RENNET AFTER

FERMENTING FOR ABOUT 60
MINUTES
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CUTTING THE CURD LENGTHWISE

WITH HORIZONTAL WIRE HARPS
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CUTTING CURDS LENGTHWISE

WITH VERTICAL HARPS
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CROSS CUTTING THE CURD WITH

VERTICAL HARP
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HEALING THE CURD FOR 10-15

MINUTES AFTER CUTTING
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VIEW OF CURD AFTER BEING CUT

IN SHAPE OF CUBES
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CURDS AFTER COOKING FOR 1.5

HOURS FROM 88 TO 101-102F
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DRAINING THE WHEY

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DRAINED CURDS ARE ALOUD TO

FUSE TOGETHER INTO A SOLID
MASS
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SOLID MASS OF CURDS ARE CUT INTO

SQUARES AND ARE STACKED TO BEGIN
THE CHEDDARING PROCESS
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CURDS ARE STACKED TO

CONTINUE DEVELOPING ACIDITY
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FINAL STACKING AT FINAL ACIDITY

LEVEL FOR MILLING THE CURD MASS
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MILLED CURD
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SALTING OF THE MILLED CURD FOR

FLAVOR AND TO STOP FURTHER ACID
DEVELOPEMENT
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FILLING THE CHEESE MOLDS

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WEIGHING THE CURDS FOR

PROPER WIEGHT
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PRESSING THE CURDS

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WHEY DRIPPING OUT OF CHEESE

MOLDS
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REMOVING CHEESE CLOTH FROM

FORMED CHEESE BLOCK
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PUTTING CHEESE BLOCK IN A

VACUUM BAG FOR STORAGE
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INSERTING CHEESE BLOCK FOR

VACUUM PACKAGING
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PACKAGED CHEESE IN STORAGE

FOR AGING
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VARIATY OF CHEESE PRODUCED

(CHILLY POWDER JACK
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WHITE CHEDDAR, PEPPER JACK

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GARLIC, SUNDRIED TOMATO

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MONTEREY JACK, PEPPER JACK

AND DILL
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CHEESE CURDS
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THE END
FOR MORE INFORMATION ABOUT
DAIRY PRODUCTS THAT ARE
PROCESSED AT THE DAIRY
PROCESSING PLANT PLEASE
CONTACT:
DANIEL AVILA
Work: (559) 278-2218
Cell: (559) 696-3531
Fax: (559)278-8232