Milk to cheese in five steps

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Find out how the traditional cheeses of the east of Franceare made.

The 5 different stages in cheesemaking

Maturing: this is an important stage as it is here that the milk begins to ferment, and where the type of cheese is determined.

Curdling: rennet is added and the curd forms when the casein (the protein in milk) coagulates, trapping the water contained in the milk. The curd is stirred and then poured into moulds which give the cheese its shape and weight.

Draining: the curd is cut into cubes to help drain off the whey. This stage can last from 15 to 20 hours, and during this time the lactic ferments continue to develop to form the desired texture – creamy, smooth or soft.

Salting : the cheeses are removed from the moulds and salted. Salt is needed to bring out the taste of the cheese and to help it keep.

Ripening : another key step as it gives a cheese its identity. The cheeses are kept in cellars at a certain temperature and with the proper humidity and ventilation. During maturation, they are continually rubbed and washed (according to the type of cheese) by the master cheesemakers, using skills handed down over the generations. The human touch is crucial for a great cheese.