Maturing, Curdling and Heating
The processing of hard cheeses is a “rennet-type” technology. Unlike lactic technologies, the curds are very firm, waterproof, and allows the manufacture of high dry-extract cheeses. Rennet curds must be drained mechanically, following two main methods:
- Cooking in vats (with intensive stirring), at temperatures sometimes exceeding 50°C
- Long and intense pressing.
The temperature is a major factor in the production up to the demoulding process.
Photo taken at : Fromagerie des régions à Maroilles
