Maturing and curdling

During the maturing process biological reactions multiply, releasing amino acids and acidifying the milk. This stage requires careful control of both the temperature and the stirring speed. The liquid milk is then processed into curd during the curdling stage. At this point the use of a basin permits greater flexibility in the quantities being processed. This transformation also requires cutting and mixing, facilitated by various tools such as the curd slice and the stirrer.

Photo taken at : Fromagerie Essendou