Lesson 1Salt Water Salt vs Dry Salt: Strengths, Times, and Salt Take ThoughtsThis compares salt water and dry salt for half-hard cheeses. It covers salt water strong, heat, and time, face put rates, salt take, skin make, and how salt changes taste, feel, and safe.
Salt water strong, pH, and heatSalt time, cheese size, and takeDry salt rates and put waysSalt layers and skin growSalt effects on taste and safeLesson 2Rennet Choice and Thick Conditions: Thick Heats, Times, and Acid GoalsThis details rennet choice and thick conditions. It compares animal, germ, and make rennet, and explains thick heat, time, pH, and calcium effects on gel strong and curd give.
Kinds of rennet and break profilesSet heat and thick timepH and calcium effects on gel firmThick dose and milk make-upMeasure gel strong and cut readyLesson 3Pack and Ripe Ways: Vacuum, Changed Air, and Block Wrap to Long Keep TimeThis looks at pack and ripe ways for half-hard cheeses. It compares vacuum, changed air, and block wrap, and explains how pack design, store heat, and handle change ripe and keep time.
Vacuum pack materials and sealChanged air gas mixes and useBlock wrap films and block needsCold store heat and stackSend out, turn, and trackLesson 4Germ Safe and Starter Adds for Taste Grow in Half-Hard CheesesThis focuses on germ safe and starter adds in half-hard cheeses. It covers starter choice, add germs for taste, bad germ control, clean, and how process numbers help safe, steady ferment.
Warm and heat-loving starter choicesAdd germs for taste and feelBad germ dangers and control plansGood clean and germ-kill waysWatch acid and germ healthLesson 5Cheddar Way, Curd Grind, and Press: Tool Choices, Pressures, and Times for Half-Hard FeelThis explains cheddar way, grind, and press steps that shape half-hard cheese feel. It covers tool choice, curd line, pressure paths, and times to control wet, open, and strong build.
Cheddar goals and curd changeTools for cheddar tables and beltsCurd grind ways and bit sizePress design, pressure paths, and lengthWet, feel, and eye make controlLesson 6Waste Whey Care Choices Fit for Medium Dairy Plants (Animal Food, Process, Filter Thick)This reviews waste whey care choices for medium plants. It covers liquid whey handle, animal food use, thick by steam or filters, sugar and protein get, and place rule follow.
Whey collect, store, and qualityLiquid whey and pass as animal foodSteam and filter thickWhey protein and sugar getWaste water treat and rulesLesson 7Half-Hard Cheese Process Path: Thick, Cut, Whey Drain, Cheddar/Cheese-Body Make, Grind/Press, Salt, and RipeThis shows the full half-hard cheese process path, from milk standard to last ripe. It links thick, cut, whey drain, curd make, press, salt, and ripe to product good and process save.
Milk prep and standard stepsEnzyme thick and gel firm goalsCut ways and curd bit sizeWhey drain and curd mat makePress, salt, and ripe orderLesson 8Ripe Basics: Heat and Wet Control, Time Ranges, and Basic Face CareThis covers ripe conditions for half-hard cheeses, focusing on heat, wet, and time. It explains skin and smear grow, turn times, and basic face clean to balance taste, feel, and safe.
Ripe room heat pathsWet goals and controlRipe time ranges by cheese styleSkin, smear, and mold grow basicsTurn, brush, and face cleanLesson 9Curd Care: Cut Size, Cook Heats, Stir Times, and Whey Split WaysThis explains curd care after cut, including block size, cook heats, stir rules, and whey split. It links these to wet, curd firm, and fat loss in half-hard cheese making.
Cut size and small bits controlCook heat rises and holdStir strong and length effectsDrain ways and whey clearCurd shrink and wet goals
