By Zach H. and Trey D.

"Lincolnshire Poacher Cheese" from http://www.public-domain-image.com/ by Jon Sullivan

First, you start off with warming the milk. Add the cultures of bacteria, then let it sit at room temperature overnight. Add rennet*, either as a tablet or liquid, and wait for several hours, until the milk is gelled. Cut the gelled milk with a blade to make curds, then place the pot over a fire and stir until the mixture is 95°F to 102°F. Then, drain out the whey**, and add salt to the curds (Source 1).

*Rennet: a complex mixture of enzymes.

**Whey: what is left after milk has been curdled.

While the curds are still warm, place them into a cheese press and let them stay there for a day (Source 1). After a twelve hours, remove the cheese from the press and wrap the cheese in a cloth, and store it in a refrigerator for several weeks, changing the cloth "bandage," periodically. After that, dip in melted wax and let age for desired amount of time (Source 2).

.

"Antigo Stravecchio Parmesan Cheese" from http://www.public-domain-image.com/ by Jon Sullivan

"Emmentaler Cheese" from http://capl.washjeff.edu/ by Washington and Jefferson College

Bibliography

1. Source 1: http://biology.clc.uc.edu/fankhauser/cheese/cheese_5_gallons/cheese_5gal_00.htm

​

2. Source 2:

http://www.eatwisconsincheese.com/wisconsin/how_cheese_is_made.aspx

"Cheese" from http://www.freefoto.com/ by Ian Britton