WHAT IS THE BASIC FOUNDATION OF CHEESE?

It always starts with fresh milk (cow, goat, sheep, or buffalo), which is treated with starter cultures and 

a coagulant, typically rennet.

WHAT IS RENNET?

Rennet is an enzyme (originally found in the stomachs of young ruminant mammals) used to coagulate milk, causing 

the proteins to bind together and form a solid gel or "curd". Nowadays we use microbial Rennet as it's no 

longer acceptable to use from animals. 

Rennet also known as chymosin or rennin, is the curdling enzyme that sets milk during the cheese making process. We have it available in South Africa in free powder and capsule form, This microbial rennet is also suitable for vegetarian and vegan products. 

WHAT ARE CHEESE STARTER CULTURES? 

These are carefully selected strains of beneficial bacteria that convert lactose into lactic acid, which 

acidifies the milk and helps develop flavor. 

WHAT IS THE DIFFERENCE BETWEEN MESOPHILIC AND THERMOPHILIC CULTURES?

Mesophilic cultures thrive at lower temperatures (ideal for soft, fresh cheeses), while thermophilic cultures handle higher temperatures (ideal for hard, cooked-curd cheeses).

WHAT IS THE DIFFERENCE BETWEEN CURDS AND WHEY?

When milk curdles, it separates into two parts: a solid, rubbery mass (the curd) that becomes cheese, and a 

yellowish liquid byproduct (the whey).

WHY DO CHEESEMAKERS CUT THE CURDS?

Cutting the newly formed curd increases its surface area, allowing the liquid whey to drain out and the cheese to firm up. 

Smaller cuts yield harder cheese; larger cuts yield softer, moister cheese.

WHAT IS "CHEDDARING"?

Cheddaring is a specific technique used in making cheddar cheese. The curd mats are cut into slabs, stacked on 

top of each other, and flipped repeatedly to continuously squeeze out remaining whey and build a dense texture.

WHY IS SALT ADDED TO CHEESE?

Salt is critical because it acts as a preservative, inhibits harmful bacteria, helps draw out remaining whey, and 

enhances the cheese's flavor. Salt is also a very cost effective ingredient so the more added, the better. 

HOW DO SOME CHEESES TURN BRIGHT ORANGE?

The orange color is achieved by adding Annatto, a natural food coloring made from the seeds of the achiote tree.

HOW IS MOZARELLA MADE DIFFERENTLY?

Mozzarella is a "pasta filata" or stretched-curd cheese. The curds are submerged in hot water and kneaded 

until they become pliable and stretchy, allowing them to be pulled or formed into shapes.

WHAT CAUSES THE HOLES IN SWISS CHEESE?

The holes (called "eyes") in cheeses like Emmental are caused by carbon dioxide gas bubbles released by 

propionic acid bacteria during the aging process. 

HOW DO BLUE CHEESES GET THEIR VEINS? 

Cheesemakers introduce a harmless mold called Penicillium roqueforti to the curds. The cheese is then punctured 

with needles, allowing oxygen in, which activates the mold and creates the blue veins and sharp flavor. 

Ask us about our blue spores.

WHAT IS THE DIFFERENCE BETWEEN BRIE AND CAMEMBERT?

Both are soft-ripened, bloomy-rind cheeses. Brie is usually made in larger wheels with added cream, giving it a milder, 

more buttery taste. Camembert is made in smaller wheels, resulting in a more earthy, intense flavor profile.

DOES THE TYPE OF MILK CHANGE THE CHEESE?

Yes. Cow's milk provides a balanced, universally appreciated flavor, sheep's milk is rich and higher in fat, and goat's 

milk provides a uniquely tangy flavor due to different fatty acid chains.

CAN YOU MAKE CHEESE FROM UHT OR HOMOGENIZED MILK?

Ultra-High Temperature (UHT) pasteurized milk cannot be successfully used to make traditional cheese because 

the extreme heat damages the milk proteins so they won't coagulate. 

Homogenized milk is also tricky to use for aged cheeses because it interferes with curd formation.

HOW MUCH MILK DOES IT TAKE TO MAKE CHEESE?

The cheese yield—the weight of cheese obtained from a given weight of milk—varies significantly by cheese type. 

On average, it takes about 10 liters (or gallons) of milk to produce 1 kilogram (or pound) of hard cheese. There are certain cheese types that can get a higher yield for example mozzarella and cottage cheese. 

WHAT IS "AGING" OR "AFFINAGE"?

Aging is the process of allowing cheese to mature in a carefully controlled environment (temperature, humidity, and airflow). 

During this time, enzymes break down proteins and fats, creating complex flavors and altering the texture.

HOW LONG DOES IT TAKE TO MAKE CHEESE?

It depends entirely on the cheese. Fresh cheeses like Mozzarella or Ricotta can be made and eaten on the same day. 

Hard cheeses like Parmesan require aging anywhere from 6 to 12 months or longer.

CAN YOU EAT THE RIND ON CHEESE?

Many rinds are safe to eat, especially on soft-ripened cheeses like Brie (where the white rind is edible mold) and 

washed-rind cheeses. However, rinds coated in wax, hard bandage cloth, or plastic should be removed before eating.

WHAT ARE THE"CRUNCHY BITS" IN AGED CHEESES?

Those little crunchy, white specks commonly found in aged cheddars or Parmesan are not salt; they are amino acid crystals (specifically tyrosine) that form naturally as the proteins break down over a long aging period.

​Common Issues in Cheese Production:

WHY WON'T MY MILK COAGULATE?

Milk that is ultra-pasteurized, old, or contains antibiotic residues will not form curds. Additionally, 

insufficient rennet, too little calcium chloride, or incorrect milk temperatures prevent proper coagulation. Ensure that the Rennet was added with a sufficient amount of water to be dispersed throughout the milk. 

WHY ARE MY CURDS WEAK AND MUSHY INSTEAD OF FIRM?

This is usually caused by low calcium levels in the milk or a poor-quality/expired rennet. Contact us about the additional of Calcium Chloride Flakes. Two teaspoons per 100 liters of milk will be sufficient.  

WHY ARE MY CURDS DISINTEGRATING WHILE STIRRING?

Rough handling or cutting the curds before the milk has fully set will cause them to break apart and 

dissolve into the whey. Always use a gentle, steady hand when cutting and stirring. Ensure sufficient acid formation has occurred before adding the Rennet. 

WHAT SHOULD I DO IF THE CURDS DO NOT SET AT ALL?

Do not discard the milk. You can heat it further to make fresh ricotta. For future batches, ensure you 

are using fresh, un-homogenized, and non-ultra-pasteurized milk. 

WHY ARE MY CURDS BUBBLY, SPONGY, OR SMELLY?

This is typically a sign of coliform or yeast contamination. Ensure all equipment and 

workspace surfaces are meticulously sanitized. All cheese cloths, dishcloths, everything must be sanitized. 

WHY IS MY CHEESE CRACKING ON THE SURFACE?

Cracking happens if there is not enough pressure applied during the pressing phase, or if the 

aging environment is too dry. Increasing your pressing weight and time, or 

ensuring proper humidity during aging, will fix this. Can also be too much acidification in the curds.

WHY ARE THERE CRACKS/HOLES INSIDE THE CHEESE BODY?

If the curds were not tightly knit together during molding/pressing, or if the cheese was aged in a 

room that is too cold, the curds cannot fuse together properly. 

WHY IS MY CHEESE WET AND SLIMY ON THE OUTSIDE?

A slimy exterior can be caused by excess whey retention, insufficient salting, or 

storing the cheese in an airtight plastic container while it's trying to dry. This can also be the result of contamination. 

WHY DO MY CURDS LOOK DRY AND FAIL TO STICK TOGETHER WHEN PRESSING?

Over-stirring or cooking the curds at too high a temperature will expel too much moisture. This leaves 

the curds too dry and inflexible to fuse together.

WHY IS MY CHEESE DEFORMING AND WRINKLING OUT OF THE PRESS?

This happens when the cheesecloth is not wrapped carefully or evenly. Make sure the cloth is 

smoothed out before pressing to avoid permanent wrinkles in the rind. 

WHY IS MY HARD CHEESE BLAND OR TASTELESS?

The curds may not have expelled enough whey during the cooking process, diluting the flavor. Next time, cut the curds 

smaller or stir longer. You can also try aging it longer or adding lipase/capalase powder. Or addition of an extra strain like Lactobacillus Helveticus.

WHY DOES MY CHEESE TASTE EXCESSIVELY BITTER?

Bitterness is generally caused by over-acidification from using too much starter culture or utilizing a culture that 

operates too quickly. It can also be caused by certain protein-digesting enzymes. Can also be caused by too 

much Rennet addition and incorrect salt used. 

WHY IS MY CHEESE RUBBERY OR SQUEAKY?

This is usually a result of over-salting, high cooking temperatures, or not allowing the cheese enough time to age and soften.

WHY IS MY CHEESE LEAKING OIL/FAT?

Fat will separate and leak out if the cheese is exposed to temperatures that are too warm 

during the pressing, air-drying, or aging phases.

WHY DOES MY CHEESE HAVE A SOUR, VINEGARY TASTE?

This is a direct result of over-acidification. The curds retained too much whey containing lactose, 

which the bacteria converted to excess lactic acid.

WHAT CAUSES RANDOM SMALL HOLES OR "EYES" IN CHEESE?

Small, irregular holes can be from poor curd management (trapping air pockets). If there are many small, 

round holes alongside off-flavors, it may be a coliform contamination or even worse a clostridium contamination. 

WHAT CAUSES LARGE, SHINY HOLES (LIKE IN SWISS CHEESE)?

These are typically caused by Propionibacterium freudenreichii, the beneficial bacteria responsible for the eyes in 

Swiss cheese. If they appear in other cheeses, it may mean the aging room temperature was too high. If the larger holes smell yeasty or wine-like, check for clostridium contamination. 

WHY IS THERE INVASIVE OR FUZZY MOLD GROWING ON MY CHEESE?

This occurs when there is too much ambient moisture and not enough air circulation in the aging environment. 

You can usually wipe off the mold with a brine-soaked cloth. Check the air vents where the cheese is stored, that these are not full of mold and blowing on to the cheese surfaces. 

WHAT IS "LATE BLOWING" IN CHEESE PRODUCTION?

This is a severe defect in hard cheeses where Clostridium bacteria produce excessive carbon dioxide 

and butyric acid. It causes the cheese to crack open or swell, resulting in a noxious smell. It usually 

stems from poor silage fed to the cows or contaminated raw milk.

WHY DOES MY CHEESE HAVE A PINK OR ORANGE DISCOLORATION?

While some washed-rind cheeses rely on specific Brevibacterium linens bacteria for an orange rind, 

random pink or orange spots in other cheeses indicate unwanted yeast or mold contamination.