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1. Standardize Milk |
6:00 AM |
3-4° Celsius |
6.5-6.8 |
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2. Pasteurize/Heat Treat Milk (Milk is boiled for 45 minutes) |
6: 15 AM |
100° Celsius |
6.4-6.8 |
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3. Cool Milk (Time depends upon the weather temperature) |
7:00 AM |
5°-60° Celsius |
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4. Inoculate with Starter & Non-starter Bacteria & Ripen |
8:30 AM |
60°400° Celsius |
4.6 — 4.7 |
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5. Cut Curd and Heat |
10: 00 AM |
40°-80° Celsius |
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6. Texture Curd |
11:15 AM |
43° and 46°C |
|
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7. Drain Whey |
11:45 AM |
8°-10°Celsius |
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8. Form Cheese Into Blocks |
12:20 PM |
6°-8° Celsius |
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9. Smoking Process (the cheese needs to be stored for 10-15 days for the smoky flavor) |
1:30 PM |
15°-20° Celsius |
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10. Store and Age (Store in a cool dry place) |
|
4-8°C |
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