Cutting (Cheesemaking)

In the context of cheesemaking, cutting refers to the process of cutting the curd. Curd is the solidified milk product that forms as a result of adding rennet to milk. The curd is then cut into small pieces to aid in the separation of the whey. This process is essential for creating a range of different types of cheese, from soft, creamy cheeses like brie and camembert to hard, aged cheeses like cheddar and parmesan.

The size and shape of the curds varies according to the type of cheese being produced. For soft cheeses, the curds are usually cut into small, delicate pieces to create a fine, creamy texture. For harder cheeses, larger, firmer curds are favored, which will produce a cheese with a more distinct flavor and texture.

The cutting process can be done manually or with the help of specialized equipment. In traditional cheesemaking, a large knife or curd cutter is used to cut the curds. The curds are then gently stirred to further aid in the separation of the whey. In modern cheesemaking, mechanized cutters are often used to ensure consistency in the size and shape of the curds.

Cutting is a crucial step in the cheesemaking process, as it has a significant impact on the final product's texture, flavor, and appearance. The size and shape of the curds determine how much whey is retained in the cheese, as well as how firm the finished product will be. As such, cutting is an area of great importance for cheesemakers, and careful attention must be paid to this step to ensure the highest quality cheese.