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Introduction

How cheese is made

Hazard analysis and your business

Milk production

Cheesemaking

Cheese retailers

Staff hygeine and training

Milk and cheesemaking: The Law

Food Law inspections and your business

Glossary of terms

Annex A: Flow Charts Describing the Process of Cheesemaking

Annex B: Examples of Written Cleaning Schedules

Annex C: Standards for Milk to be used in Cheese, and Microbiological Standards for Cheese

Annex D: Guide to the Correct Temperatures for Maturing or Ripening Cheese

Annex E: Examples of Cheesemaking Logs
 

 

The Specialist Cheesemakers Code of Best Practice

Annex E: Example of a Cheesemaking Log

The following is an example of a cheesemaking log used by a manufacturer of soft mould-ripened cheese. The basic principle can be adapted to suit other types of cheese.

 

DATE THURS FRI SAT SUN MON TUE WED
Starter No.              

Hot Room: Temp

%R.H.

              

Maturing Room 1: Temp

%R.H.

              

Maturing Room 2: Temp

%R.H.

              

Maturing Room 3: Temp

%R.H.

              

Cold Room: Temp

              

Milk: Gallons

Temp

              

Time Starter Added (S)

              

Rennet (R) (S + 11/2 hours)

              

Cutting (C) (R + 1 hour)

              

Tipping (T) (C + 25 mins)

              

% Acidity (at T + 6 hours)

              

Time of First Turn

              

Lapsed Time From Start

              

Yield: Small
Medium
Large

              

Steamers: No. 1
(oC after 23 mins) No. 2
No. 3
No. 4

              
* Hypo Change Day              
+ Brine Tank 1 Change/%              
+ Brine Tank 2 Change/%              
* exhaust steam steriliser / wind clocks              

 

* = weekly

+ = monthly

Example of a Cheesemaking Log: 2

The following is an example of a cheesemaking log used by a manufacturer of a Cheddar cheese. The basic principle can be adapted to suit other types of cheese.

Date:_______ Quantity Milk: ______

Quantity Starter:________ Code:_______

Quantity Colour:________ Code:_______

Quantity Rennet:________ Code:_______

 

Vat number      
  Time Temp Acidity Time Temp Acidity Time Temp Acidity
Milk                  
Starter                  
Rennet                  
Cutting                  
Scalding                  
Pitching                  
Drawing whey                  

Cheddaring

(1/2 hour intervals)

                  
                   
                   
                   
Milling                  
Salting                  
Vatting                  
Pressing                  

 

 

 

Quantity Salt

 ____________

Date Into Press

 ____________

Date Out of Press

 ____________

Number of Cheese

 ____________

Grade

 ____________

 

  

Specialist Cheesemakers Association    17 Clerkenwell Green    London EC1R 0DP

Tel: 020 7253 2114    Fax: 020 7608 1645    Email: info@specialistcheesemakers.co.uk