Step 5: Cheese pressing

The fifth step consists of compressing the curd. After various sizes of curd-blocks are cut in step 4, the curd particles go in a cheese mould and are compressed. This way the moisture comes out of the curd and most of the whey is drained; Granular curd remains. This is where the round shape of the cheese comes from. At Scherjon we have already been able to make and deliver many devices for this process at cheese farms and larger processing plants. We therefore have a lot of experience in cheese presses and cheese mould handling equipment.  Read more

Step 6: Brine Bath

Step six, the cheese is brined in a bath. This part of the process adds flavour to the cheese and improves the shape and texture. This makes the cheese shelf life longer aswell. More about cheese brining.

Step 7: Mature

Finally, time will mature the cheese. This is done in a warehouse, where the temperature and humidity are important. We do not supply equipment for this, but we work closely with specialist companies in this field. The cheese matures from four weeks to more than a year and the duration determines, among other things, the taste of the cheese. The longer the cheese ages, the spicier the taste will become.