How cheese is made- Cheese cutting machines

CHEESE-CUTTING-MACHINEs1

Have you ever wondered how cheese is made? We asked a cheese factory to send some images, and they send us a video of the production line with a cheese cutting machine.

The machine is fully automated and it has a production capacity from 10 metric tons to thousands of tons of white cheese like feta cheese or haloumi cheese per month.

The cheese lovers chefs discuss a dreamlike taste, of those not described in words, which is a sensation of all the senses that in one bite you understand the richness of the flora of their place of production.

It is true. Everyone agrees that the best cheeses in the world are non-pasteurized, that is, made with non-pasteurized milk. Countries such as France and Switzerland produce and export large quantities of unsalted cheeses and their prices are particularly high.

In Greece they were banned. And, as is done with anything forbidden, so the unsalted cheeses have acquired their own myth. Their taste became divine, heavenly, and their benefits to the organism are numerous, able to regenerate you.

From mouth to mouth travelled the news of the producers who made dewy cheeses to buy them informally and therefore at a low relative price.

The truth is…

What is true, however, and what is extravagance? Is it unadulterated cheeses or not? Also, is it dangerous? The answers came randomly, like a thunderbolt in the sky, by Christos Apostolopoulos of the Reading University of Great Britain and chairman of the Association of Greek Dairy Industries.

As far as the hygiene rules laid down by the law are concerned, they are different for self-producers – small breeders, who produce some quantities of cheese exclusively from their own milk and putting them on the local market – and different and certainly stricter for the large dairies, which manage an unlimited amount of milk, not just from their own flocks, and they can also sell their products all over Greece and the rest of the world.

Smells and tastes interesting

The ubiquitous favourite cheese boasts 222 mg of calcium per portion of 30 grams. This portion also contains 7.62 grams of protein and contributes to a balanced meal.

There is no cheese better than the Greek cheese named “feta“.

See more about cheese production to the Kateris website blog.

 

 

Tags: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

*