12/05/2026
Important information regarding the processing of milk
Hygiene: Absolute cleanliness (hands, dishes, work surfaces, dish towels, cleaning cloths).
Equipment: Before the equipment/containers come into contact with milk, rinse them with hot water. All equipment must be clean, warm, and wet.
Dosage: Proper and careful dosing of milk cultures and rennet.
Temperature: It is essential to follow the temperature instructions carefully — a difference of just 3 degrees can determine whether the result is soft cheese or semi-hard cheese.
Basic Principles of Cheese Making:
Heat the milk
Add the culture – waiting period
Add the rennet – waiting period
(Important: during the waiting period, the milk must remain at the same temperature.)Perform a gel test
Depending on the recipe, cut the curd, stir, and fill into molds.
Types of Milk:
A distinction is made between two recipe categories:
cow’s/goat’s milk
sheep’s/buffalo milk
Sheep’s milk: requires lower temperatures, less rennet, and less culture. The reason is that sheep’s milk can contain up to 8% fat. If the dosage is not reduced accordingly, the cheese will become rubbery.