A curd being cut
After adding the rennet the milk turns into a curd which is then cut
Curd being placed in moulds
Once the curd is cut, the solid part of the milk separates from the whey and is placed in moulds
Draining and turning
Some cheeses are pressed, some are simply turned regularly, then salted through a brine bath or directly (dry salting)
Ricotta
Ricotta is made by bringing the leftover whey to 84 Centigrade. The residual protein coagulates and rises to the top, then collectedin small ricotta specific moulds.
Ready for salting and aging