From cow to cheese: how is cheese made?

Step 1: The basis of cheese making is collecting milk

The first step of cheese making starts, of course, with the cows. The whole process starts with the careful milking of the cows. The fresh milk obtained from this is the main ingredient for making cheese. But before cheese-making can begin, the milk undergoes a thorough check for quality and possible impurities. The milk is then cooled and taken to the cheese factory for further processing.

Step 2: Curdling the milk

Once at the cheese factory, the milk undergoes an important process called 'curdling the milk'. The milk is heated for a few seconds so that unwanted bacteria are destroyed and the cheese will later have a longer shelf life. After the milk is pasteurised and cooled, it is heated again. When the milk reaches 29 degrees Celsius, we add microbial rennet, lactic acid and calcium. Henri Willig uses only microbial rennet, a plant-based enzyme. As a result, the cheese is vegetarian. After the milk has been stirred well, it has to rest for another 30 minutes. Then the proprietary starter culture is added to start the cheese-making process.

Step 3: Moulding and ripening the cheese

Next, the milk is as thick as a pudding and the thickened milk can be cut. After a while, it can be seen that the liquid whey, is separated from the solid curd. After a while, it can be seen that the liquid part of the pudding separates from the solid. 10% of the pudding consists of this solid, called curd, which is white in colour. The liquid substance is whey, a product you can also drink. From the curd the cheese is eventually made. So 1 kilo of cow's cheese requires about 10 litres of cow's milk. Depending on the season, this is 8.5 litres per kilo of cheese for goat's cheese and 6 litres per kilo of cheese for sheep's cheese.

After obtaining the curd, it is then put into special cheese moulds to give the desired shape. Excess moisture is pressed out of the curd to make the cheese firmer. After moulding and pressing, the ripening process begins. The cheese is stored in a controlled environment, where time, temperature and humidity are carefully regulated. During the ripening process, Henri Willig's unique flavour develops.

The result - Enjoying delicious cheese!

Afterwards, the cheese is ready to be enjoyed! After ripening, the cheese is packaged and taken to the shops, ready to arrive at your doorstep. Each cheese has its own character and flavour profile. In short, cheese making is an artisanal process that requires a mix of precision, patience and love for the craft. Do not wait any longer and treat yourself to a tasty experience: discover Henri Willig's wide range and the convenience of ordering cheese online.