WHAT IS THE CHEDDARING PROCESS AND SALTING OF CHEDDAR CHEESE?

WHAT IS THE CHEDDARING PROCESS AND SALTING OF CHEDDAR CHEESE?

Cheddaring process and salting of cheddar cheese - normally 3.5 % salt is added based on weight if the curd - 
best practice is to mix this with zeroblow at a dose of 80 g per 100 kg curd to provide protection against yeast and moulds.
Mix zeroblow and salt together first then work through curds quite vigorously. Please see attached.



    

        

   

    

           

          


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