Stage of cheese making when curd and salt are packed into hoops (_______- cheese
Gouda
The stage of cheese making when curd and salt are packed into hoops is known as "pressing" or "hooping" the cheese. This step is crucial in the cheese making process as it helps shape and consolidate the curds into a solid form.
To understand this stage, let's break down the process of cheese making:
1. Milk coagulation: The process begins by coagulating milk with the use of rennet or an acid, which causes the milk to separate into solid curds and liquid whey.
2. Cutting and stirring: The curds are then cut into small pieces to release whey trapped within. Stirring helps release more whey and reduce the curds' moisture content.
3. Heating and scalding: The curds are slowly heated while stirring to promote further whey drainage and increase the curds' firmness.
4. Draining: The whey is drained, leaving behind the curds to prepare for the final stages.
5. Pressing or hooping: This is the stage we are specifically referring to. Curds are packed into hoop-shaped molds, also known as cheese hoops. The curds are layered inside the hoops, and during this process, salt is often added to enhance flavor and act as a preservative.
The purpose of pressing or hooping is to shape the curds into a solid mass, expel remaining whey, and promote the desired texture in the final cheese. The pressure applied during pressing helps to knit the curds together, creating a cohesive structure.
The duration and pressure of pressing vary depending on the type of cheese being made, its desired texture, and the specific recipe being followed. Pressing can range from just a few hours to several days or even weeks for some aged cheeses.
Once the pressing stage is complete, the cheese typically undergoes further steps such as aging, drying, and sometimes waxing or wrapping before it is ready for consumption.
So, in summary, the stage of cheese making when curd and salt are packed into hoops is called "pressing" or "hooping".