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Making Cheese

Skill. Passion. Intuition. Patience. These are the four talents that a specialist cheese-maker needs. It is the cheese-maker who turns good milk into great cheese. There is a huge difference between the traditional ‘art’ of making cheese on a small scale and the ‘science’ of modern dairy technology, where every stage in the process is defined and the slightest deviation from a standard is considered a fault.

Making cheese on a small scale gives cheese-makers much closer control over the quality of the milk used, but also requires them to adjust methods constantly in response to changing conditions. Specialist cheesemaking is much more than a science: it is a skilled craft that requires experience, judgement, a natural empathy with the raw materials and an appreciation of the final product. Because of the many variables, each individual cheese batch is different, a unique example of the cheesemaker’s craft.

The art of the cheese-maker is to manipulate the natural process in a desired direction, then leave nature to do the rest.
Excerpt from Page 54 of Cheese Slices by Will Studd
Internationally renowned cheese expert Will Studd reveals the stories and secrets behind one of the world’s oldest man-made foods in this richly illustrated 380-page cheese reference book. Cheese Slices is the essential guide to buying, storing, eating and understanding the world’s great cheeses.

Photographs by Adrian Lander and Michael Robinson.
Published by Hardie Grant Books in September 2007.
RRP $79.95 deluxe hardback.

Buy online at: www.cheeseslices.com

Stocked at good book stores including:
• Angus & Robertson • Book City • David Jones • Dymocks • NewsLink
• Borders • Readings • Mary Ryan’s • Collins Booksellers • Berkelouw Books
• Plus other independent book stores

 
 

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