TruemorsSeven gallons of raw cow's milk are heated to 87 F. Half of the milk has been ripened overnight at 60 F to intensify the flavor of the milk in the final, aged cheese. Mesophilic culture is added to the milk, which is left to ripen for two hours. Animal rennet, the coagulating agent of traditional Cheddar, is added to the milk to set the curd.
Ripening Milk
Photo Properties
NP! ID: 928369
Title: Ripening Milk
File Size: 768 × 1024 – 446.19 KB
Created: Tue, 05/13/2008 - 10:54am
Modified: Tue, 05/13/2008 - 10:54am
File Type: image (jpeg)
Licence: None (All rights reserved)
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at 10:58 on May 13th, 2008
Raw cow's milk being ripened to make Cheddar in Massachusetts. Raw milk is used extensively in traditional cheese making; in the US, it is illegal to sell raw milk cheese that has been aged less than 60 days.