Equipment for making cheese


Equipment for making cheese

When talking about cheese, some people think about its color, ask the question about how holes are created, or why there are blue and orange cheese. The infinite diversity of cheeses leads us to the question of “How to make cheese?”

If technology led to the improvement of the manufacturing processes, the ability to handle larger quantities of cheese, facilitating the steps of carrying wheels weighing as much as the quintal and especially the packing step. The cheese-making equipment has not changed for centuries.

Cheese boiler

The cheese boiler historically made of copper under which the fire is lit was gradually but not totally enlarged and fixed to the ground with an electronically controlled heating system. Today, it is made of stainless steel and contains a spinning tool and cheese harp that rotates slowly in circles within the vat. The Swiss Cheese Company is trying its best to honor the quality of its product and always uses copper vats for it is an excellent thermal conductor that ensures a good and even distribution of heat and enhances ion exchange with milk. It is obvious that the flavor of the cheese made in these copper vats is better thanks to the enzymatic interactions with the milk.

fabrication fromages

Cheese harp and presses

Back in history, the cheese harp always had and continues to have a wooden handle that the Swiss Cheese Company has changed for reasons of Halal certification. The bag that looks like a dustpan and helps recover the curd to check its texture during this delicate operation. The cheese press which is hot-dip galvanized and allows a flow of whey through its lateral grooves. The isolation cap allows cheese on the press not to cool too quickly. The latter is made of Stamoid, insulated with polypropylene foam.The pressing hood on which the curd is put is made of oak crossbeams. In the Swiss Cheese Company, the oak was replaced by another material in order to better respond to the criteria of Halal certification. A plastic strainer that is generally scratched and drilled to allow the flow of whey. The Emmental circle allows, as the word states, to circle and hold the cheese. Each type of cheese wheel has its own type of circle and like Sbrinz or Emmental, Gruyère has its own. The stamping plates that help identify wheels through their town, brand and of course with regard to the Swiss Cheese Company the “Halal” traceability. Everyone knows these plates, or at least the result of the stamps left on the Gruyere or Parmesan cheese wheels.

As for the goat or sheep cheese, the Swiss Cheese Company uses cheese molds made of synthetic material. The bottom has a reinforced border and a cylindrical shape and is finely perforated. Pressing weights made of synthetic material with a handle and drip grooves are used for the same cheese. There are also many molds of different sizes. An electric hoist is also used to carry the wheels in and out the salt baths. Committed to specification observance, the Swiss Cheese Company has made sure that all lubricating oils, besides the fact that they are not in contact with the cheese, are non-mineral and certified “Halal”.

fabrication_fromage

Other tools and purposes

The casein headpieces where you can find the number of agreement, the logo of the company, the “Halal” certification etc …The cheese borer and the foodplast which is a bandage used after testing a sample of cheese and the material thereof is also certified “Halal”. The cheese benches used to transport heavy cheese wheels are therefore movable and made of galvanized steel tubes.
We can also mention the stick to take the cheese out of the mold, the cheese bench, the burner which allows to wholly sanitize the vats and required according to certain “Halal” certifications, storage racks, strapping strings, dehumidifiers and humidifiers, draining mats, ultraviolet lamps for salt baths, various hoists, cheese scrapers, cheese harps, ink pads and graters…

Pour en savoir plus lire également :
Cheese refinement
Name of the cheese holes
Difference between the protected designation of origin and the controlled designation of origin
Cheese conservation