Anjali took her IELTS class to visit the Maleny Cheese Factory. Below are some reports written by her wonderful students!
Maleny Cheese Factory
Last Thursday my IELTS class went to Maleny Cheese Factory to discover the stages in cheese production. There we were able to be inside the little world of a small family owned company.
First of all we met with Anna. She was the person who introduced us into the cheese making world. Anna started explaining the curious story about the discovery of cheese. Cheese was discovered 4.000 years ago by nomads in the desert. Due to the high temperatures they met the milk that they had for feeding had turned sour and lumpy. This was the beginning of the cheese’s history.
Nowadays the production of the cheese is not so simple as in the past because the factories need to follow really strict steps for health. Once was a simple process but now it is complex, modern and with many stages to get the final product.
This process starts when the milk is delivered in the factory from mixed herds of cows. First of all milk needs to be pasteurized due to Australian regulation. To get pasteurized milk, the product has to be heated to high temperatures, 36ºC or more. In this process, milk losses many properties such as calcium, good bacteria and lactose that later must be added. Next, the product is poured in vats where it is mixed and cooled to 2 or 3ºC. Then, calcium, bacteria, lactic acid and mold spores are stirred into the product.
Afterwards it is necessary to wait for the cultures to grow before adding rennet to get a solid product. When the product is in this stage it can be separated into curd and whey to be able to cut it repeatedly.
Finally the product obtained is poured into the mold trays to leave some time in a setting room to mature. This time to mature depends on the kind of product that is being produced. In this last stage the cheese product is obtained and it is ready to be packaged and sold.
After the contact with the process of the cheese we could taste all of the products and buy fresh product to consume.
By Paloma Cabanas
Process of Cheese Making
Last week, we discovered the way of Cheese Making during our class excursion to the Maleny Cheese Company in Montville.
First of all milk is needed to produce cheese. This is collected from a mixed herd of cows before it is delivered to the Maleny Cheese Company where the production takes place. On the arrival at the company the fresh milk needs to be pasteurized with a temperature of 36°C and then cooled down to 2°/3°C in a huge vat after the pasteurization is finished.
Next, some things like bacteria and lactid acid, Calcium, mould spores and many other cultures, which were destroyed in the sterilization process, have to be added. Now, the liquid has to rest for one hour, because the cultures need time to grow, before the rennet is added.
After the rennet is added, the milk separates into the liquid whey and the solid curd, which is needed for the further production of cheese. After the curd is cut, the thick cream is poured into many moulds , which are brought into a setting room for maturing.
After a few months, when this has taken place, the cheese is finally ready to be packed and sold.
By Isa Grube