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Cheese Knowledge

From types of cheese to cheese terminology, explore these informative articles from Black Diamond and expand your cheese knowledge.
How Cheese Is Made (Illustration)

How Cheese Is Made

From farm to factory, find out how Black Diamond cheese is made.

The Milk:
High quality fresh milk is delivered daily to our cheese plants. All incoming milk samples are screened and tested for quality. The milk is then pasteurized or heat-treated to eliminate unwanted bacteria. Starter culture is then added to determine the type, flavour, and texture of the cheese.

Curdling:
Rennet or microbial enzyme (a milk-clotting enzyme) is added to coagulate the milk and begin the separation of liquid (whey) and solids. The milk solids form into a custard like gel.

Draining:
The milk solids are diced and excess liquid is removed. The resulting milk solids are repeatedly agitated so that they reach the desired consistency.

Pressing:
At this stage, the milk solids are milled or diced into small pieces called curds. Salt is added and the curds are then ready to be pressed into containers. The pressing forces the curds to form a solid block of cheese with a uniform texture.

Ripening:
The blocks are held for aging in warehouses from one month up to six years.

Cutting:
The containers are chilled to provide a uniform product.

Packaging:
The blocks are cut into the desired retail size ranging from 200g sticks to 907g bars. The retail pieces are packaged under a variety of film formats to ensure shelf life and product standards.

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