All steps of cheese production

All steps of cheese production

All steps of cheese production

In the Netherlands we are known for our cheese. The cheese production steps are therefore well known in the Netherlands. This is because cheese has been made in the Netherlands for centuries according to traditional basic principles and these have been transferred from generation to generation. The process of making cheese consists of several steps. Below we explain all steps.

Step 1: Cheese is made from fresh milk.

Step one of making cheese is briefly heating fresh milk (pasteurization). Scherjon makes devices for pasteurizing milk, also called a pasteurizer. More about our milk pasteurization equipment.


Step 2: Curd and whey are made from the milk.

Step two consists of adding starter culture and rennet to the milk. This causes the proteins to solidify and creates a solid substance (the curd) and leaves moisture (the whey). Scherjon makes equipment for this: a curd maker or cheese vats. Read more about our cheese vats here.


Step 3: The whey curd is pumped to our pre press vat

The whey curd is pumped to our pre press vat, from which various sizes of cheese can be cut. These blocks then go into the round cheese vat (or another form). Scherjon also makes the equipment: pre press vat. Read more about a Scherjon pre press vat.


Step 4: Compress curd

Step four consists of compressing the curd. The curd floats in moisture which is called "whey". The curd particles then go into a vessel and are then compressed. This way the moisture comes out of the curd and the whey is drained. Granular curd remains. This is collected in a round vat and is firmly pressed into it. 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 to cheese farms. We therefore have a lot of experience in presses and cheese vats for cheese production. Below you find pages about cheese presses, among others.



Step 5: The cheese is pickled in a brine bath


In the fifth step, the cheese is pickled in a brine bath. This part of the process adds flavor to the cheese and improves the shape and texture. This also makes the cheese shelf life longer. Read more about brining systems.


Step 6: The cheese must mature (last step cheese production steps).

Finally, you must let the cheese mature. This is done in a warehouse, where the temperature and humidity are important. We do not supply equipment for this. 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.


Go through all cheese production steps with the equipment of Scherjon

These are all steps for cheese production. Every cheese factory gives it its own twist, creating unique cheeses. We at Scherjon offer you the best material to work with. We work with the latest technologies and fully developed devices. Do you have questions about cheese making equipment? Then please contact us! Cheese production steps