Wellburn Cheese Making - Chapter 2 of 5

Making Raw Milk Cheddar Cheese at a small, 100+ year old cheese factory in 1989. Factory no longer operates, but did produce 1-ton of cheese, every other day. The Blanchard-Nissouri Cheese Factory was located near the Hamlet of Wellburn, Ontario, Canada - about a 20 minute drive, north east of London, Ontario.

Category:

Howto & Style

Tags:

• Cheese
• Cheesemaker
• Cheddar
• Middlesex
• Wellburn
• Blanchard
• Nissouri
• Chivers
• Ingersoll
• Oxford
• Milk
• raw_milk

[double92134]

ancoequipment com

[jaidaphire]

BEST VIDEO ON YOUTUBE!!!

[hjbit]

its a cultured product, culture means bacteria that has to feed on the milk sugars which produce lactic acid. thats how the milk coagulates. but all of that is killed once its cooked. the parts touched by human skin shatter and do not become part of the finished curd that you eat. essentially the skin contact would be in the whey and that is cooked to 130-140 degreese. dont let it ruien your enjoyment its not gross trust me.

[tttaylor18]

wow, no gloves, stomach fluids , artificial colors .. seeing how its made has changed my enjoyment of something i thought never received additives or was touched by human skin.. gross

[marywinmusic]

Thanks again. Look forward to the next parts. Woo hoo I love Cheese! Me favorite is Extra Sharp ^.^