Let the cheese making begin

Let the cheese making begin

Different cheese types are made in different ways. Culinary Arts students started with first learning how to pasteurise the milk.

Halloumi, Ricotta and Camembert made from Nelson's Oaklands Milk(external link) were given the thumbs up by Culinary Arts Level 5 students as they learnt how to pasteurise milk and add cultures to create their very own special taste of Nelson.

 

tools required to make cheese
Ready to begin.
heating milk on stove
Bringing the milk up to temperature.
curd forming
Scooping out the cheese curd.
ricotta in cheese cloth
Draining the curd to make a soft cheese.

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