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A guide to the process of making traditional Gloucester cheese
Testing the curd | |
Cutting the curd | |
Stirring the curd | |
Testing the curd It's not ready yet. | |
Testing the curd Now the texture is right. | |
Running the whey off The whey is used to feed the pigs on the farm. | |
Cutting the curd | |
Turning the curd | |
Piling the curd blocks | |
The curd mill A traditional Victorian mill is used. | |
Milling the curd As demonstrated by Gary and Rod. | |
Adding salt | |
Mixing the salt in | |
Putting the curd into moulds | |
Filling mini moulds | |
Pressing the cheeses Using traditional Victorian presses. |
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Last updated: June 2010