How the cheese making process begins! First, the milk is pasteurized to make it safe and ready for cheesemaking. Next, rennet and cultures are added, and the mixture is left to set for about 30 minutes. Once set, the curd is carefully cut to begin separating the solids from the liquid. The curds are then allowed to rest for another 10 minutes. After resting, the curds are stirred, giving the cultures time to mature and develop flavor. When the curds reach the proper temperature and pH, they are
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