We are analysing the traditional ways of cheese-pressing in the Basque Country. There are many materials about cheese and cheese-making, but, unfortunately, we have not found anything about pressing processes. It would be very interesting for us to know more about pressing strategies around the world.
traditional cheese making is like this :
1.Milk collection , reception, transportation and Storage
2.Standardization of cheese milk
3.Pasteurization of cheese milk
4.Curd/coagulum formation
5.Cutting of the curd
6.Stirring and scalding
7.Whey Removal
8.Curd milling , Salting and mixing
9. Shaping and pressing
10.Cheese rind coating, bandaging and wrapping
11.Ripening
Yes, this is the traditional way of making cheese. However, we want to collect information about the pressing process and the tools used in it. In Basque Country, there are different types of wooden tools that have been used to press the curd. Do you have any information about cheese-presses?
I hope the link below is helpful
https://cgspace.cgiar.org/bitstream/handle/10568/2733/Cheese.pdf?sequence=1
This link shows an old cast iron cheese press made in Somerset, UK.
http://www.bbc.co.uk/ahistoryoftheworld/objects/_gyMaVe9R7STTJN8eFj6Lg
A Somerset cheese maker, Joseph Harding, is also mentioned as someone making early scientific studies on cheesemaking although I'm not sure if that included pressing.
I hope this is useful.
Thank you Prof. Creed. This information will be very useful for us.
This is an old metal cheese-press. Very beautiful indeed. We have not seen anything like this in the Basque Country, and we are not very far from Somerset. Basque traditional cheese-presses are made from wood. Some of them can have metal pieces, but pricipally are made in wood. For example, I am attaching one of these presses of the Idiazabal Cheese Interpretation Center.
It would be very interesting to collect more information about other places in the world...
Hi all,
In addition to the traditional methods of cheese manufacture, look at use of nanotechnology in cheese ripening:
Jahadi, M., Khosravi-Darani, K., Ehsani, M. R., Mozafari, M. R., Saboury, A. A., Seydahmadian, F., & Vafabakhsh, Z. (2012). Evaluating the effects of process variables on protease-loaded nano-liposome production by Plackett-Burman design for utilizing in cheese ripening acceleration.Asian Journal of Chemistry, 24(9), 3891.
Hi Prof. Mozafari,
Thank you for sharing this interesting research.
In one of my last trips, I have visited Scotland. Very beautiful country! Surprisingly, I have found two rectangular cheese presses in a museum of Skye island:
http://www.skyemuseum.co.uk/
It is not usual to use rectangular shaped moulds...
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