To address this, cheesemakers started milling and salting the curd for preservation, along with packing it tighter. Not every cheese wheel ripens the same way, and the bacteria and mold at work ...

It all begins with fresh cow's milk, which is heated and combined with specific bacterial cultures and rennet to initiate curd ... the cheese mass, which is then shaped into large wheels.

To do so, the cheesemaker might stir or heat up the curd, which helps release whey and moisture ... by placing them in a salt solution called a brine. The cheese block or wheel floats in a brine tank ...

A worker wearing a shirt that says “Curd Nerd,” pulls a cheese pressing machine at Green Dirt on Oak. Dominick Williams [email protected] After this initial formation, each wheel of cheese ...

Once the curd is finely diced ... The last name of one of the guides is Meule, which translates, he says, to “wheel of cheese.” In this Swiss Alpine region, the affineurs’ caves are filled ...

The Curd Nerds have a lot on their plate for the coming months, including cheese tasting courses, cheese wheel cracking events and Thanksgiving charcuterie boards. But their number one goal is to ...

She picked KM 39, an aged alpine cheese from Spain. The Curd Nerd had mistakenly received a wheel delivered to James Street three weeks before. Simiele liked it so much that she taught a class on ...