it a recipe; there is still a small difference in the cheeses they produce,” he says.
“ Despite the fact that I have strict prescriptions for how the entire process should be run, cheese cannot be made from a set recipe – there will almost always be a small difference in the cheeses produced by different people. One needs to understand the process, the chemical activities, and the bacterial influences of the additives and natural ingredients in milk when turning it into cheese.”
“ On the one hand, it is a fairly uncomplicated process, but when looking into the finer details of cheesemaking, there are so many factors at play that all need to run in unison to ensure the right product.
I can give the same recipe to two cheesemakers, and you can get two different-quality cheeses, depending on the cutting speed or stirring, the addition of salt, and so much more – therein lies the art of cheesemaking.”
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2. Shaun Drummond, marketer at Agrimark Mooi River, with Leigh Reineke on the farm Hidcote where the cheese is manufactured.