Pressing - The removal of whey by means of regulated pressure using a mechanical cheese press. Drying - The air drying of the cheese which allows the protective rind to develop. Waxing - The air tight sealing of a cheese in melted wax to protect the cheese during aging. Aging - The resting period during which the character and flavor of the cheese develop. It contains the enzyme renin which has the ability to coagulate milk.
Animal rennet is available in liquid form.
Renneting - A step in cheesemaking in which rennet is added to milk in order to bring about coagulation. Whey -The liquid portion of milk which develops after coagulation of the milk protein. Whey contains water, milk sugar, albuminous proteins, and minerals. Recipes for Italian chesses and Swiss cheese call for a thermophilic culture. The cells of Lactobacillus are long, and slender, sometimes they appear as bent rods.