If the ball can be easily broken back into the individual curd particles, this is called a proper break. Raw Milk Milk which is taken fresh from the animal and has not been pasteurized. Redressing The change of cheesecloth on a draining or pressed cheese. This helps keep the cheesecloth from sticking to the cheese. 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. Ripening A step in cheesemaking in which the milk is allowed to undergo an increase in acidity due to the activity of cheese starter culture bacteria. Salting A step in cheesemaking in which coarse flake salt is added to the curds before molding or to the surface of the finished cheese. Soft Cheese A cheese which is not pressed, contains a high moisture content, and is aged for a comparatively short period of time. A bacterial starter culture which is used for the making of cheeses which have a high cooking temperature.