Photographs of the STILTON(TM) Cheese Making Process
1) Milk ready for starter, rennet and Penicillium Roqueforti.
2) Slicing the curds to release the whey.
3) Sliced curd and whey.(Note the ribbon like strands.)
4) The milling machine used to break the blocks of curd into walnut size chunks.
5) Curd in the hoops for further draining of whey.
6) Rubbing or buttering the outside of the cheese.
7) Coring a young cheese with a cheese iron.
8) An older, more mature Stilton core for comparison.
9) Heaven. More commonly called the cheese stores.
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