| Milk is heated until it curdles.
That takes about 30 to 40 minutes. |
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After that, you get the first cheese-mixture
which is cut by a special "cheese-machine" called "Kaeseharfe" in German.
After, the mixture will get stirred and heated again until to the right
consistency.
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Now cheese will be put in styling
and pressed for a day and a night.
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Before cheese can be sold it needs
time to develope its special flavour: It will be kept in a cellar with
high humidity and about 12°C temperature for a certain time. |
