How many litres of milk are needed to make 1 kg of cheese
Why there is no single litres-of-milk-per-kilogram figure for cheese and how milk composition, moisture, cheese style and ageing change yield.
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Why cheese can be white, yellow or orange: milk, ripening and colour
What determines cheese colour, why cow milk can differ from sheep or goat milk, how ripening changes appearance and when permitted colours may be used.
Read the articleHow to transport cheese safely: travel, car, plane and cold chain
Practical guide to transporting cheese: which styles need stricter refrigeration, how to use insulated bags and ice packs, what to do in a car or…
Read the articleHow cheese size and shape affect ripening
Why diameter, height, weight and surface-to-volume ratio influence moisture loss, rind development, ripening speed and texture.
Read the articleMoulds and yeasts in cheese: which are intentional and what they do during ripening
Guide to moulds and yeasts in cheesemaking: why some flora are added or encouraged, how they change rind, aroma and texture, and how they differ…
Read the articleWhat whey is in cheesemaking and what happens to it after cheese is made
What whey is after curd separation, what it contains, the difference between sweet and acid whey, and how it can be used in food and…
Read the articleMoisture in cheese: how it changes texture, ripening and storage
Why the amount and availability of water in cheese influence texture, ripening speed, microbial growth and storage.
Read the articlepH and acidity in cheese: why they matter for texture, flavour and safety
What cheese pH means, how acidity develops, why it changes during manufacture and ripening, and how it affects texture, flavour and stability.
Read the articleHow cheese ripens: temperature, humidity, microbiota and time
Complete guide to cheese ripening: what happens after moulding, how temperature, humidity, microorganisms and time interact, and why cheeses evolve differently.
Read the articleWhat washed curd means and how it changes cheese flavour and texture
What washing the curd means, why some whey is replaced with water, and how it changes lactose, acidification, moisture, texture and flavour.
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