Step 1: Curdling

Curdling is the separation of the liquids (whey) from the solids (curds) by addition of the fermenting agent. All cheeses undergo this initial step.

There are 2 ways to curdle cheese:

Lactic curdling

Lactic ferments are added to form small grains of curd.

Simulated curdling

An enzyme is added to form large solid mass of curd.

• The History of Cheese
• How Cheese is Made
  • Step 1: Curdling
  • Step 2: Draining
  • Step 3: Pressing
  • Step 4: Ripening
  • Rinds
  • Milk Treatment
• How to Store Cheese
• Entertaining with Cheese
• Cheese Glossary

Great Tools

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  Cheese Encyclopedia
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  Cheese and Wine Planner
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