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CHEESEMAKING AT DERINNGARDEN



The pictures below show the steps of the cheesemaking. All pictures are taken by Pascale Baudonnel.


Milk coming in

Measuring and adding culture

Adding rennet

Coagulation complete

Cutting curd one direction

Cutting the other way

Stirring by hand

Machine-stirring

Checking the curd

Prepairing for the final part.

Filling

See how the liquid comes out through the small holes

Adding pressure

Turning the cheese several times

Next day: Salt is added

And then ripening for several months

The cheese is packed and ready for sale.








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ADRESS 
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