alb3816629

Cheese Maker, Medieval Tradesman

The craft of making cheese dates back at least 4,000 years. Archaeological evidence exists of cheesemaking by the ancient Egyptian civilizations. The manufacture of cheese in the Middle Ages was very much like it is today in the homestead. It consists of culturing milk, acidifying it, or using rennet; allowing it to curdle; cutting the curds; "cooking" it at temperatures that range from lukewarm to mildly warm, which causes the curds to contract; draining out the whey; pressing out the remaining whey; and possibly ageing. The ageing process can begin with soaking in brine to harden a rind, or covering with wax to prevent mold from growing, or it can include allowing or encouraging the mold to grow. At some point in the process, the milk, cheese or curds could be salted.
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Título: Cheese Maker, Medieval Tradesman
Descripción: Ver traducción automática
The craft of making cheese dates back at least 4,000 years. Archaeological evidence exists of cheesemaking by the ancient Egyptian civilizations. The manufacture of cheese in the Middle Ages was very much like it is today in the homestead. It consists of culturing milk, acidifying it, or using rennet; allowing it to curdle; cutting the curds; "cooking" it at temperatures that range from lukewarm to mildly warm, which causes the curds to contract; draining out the whey; pressing out the remaining whey; and possibly ageing. The ageing process can begin with soaking in brine to harden a rind, or covering with wax to prevent mold from growing, or it can include allowing or encouraging the mold to grow. At some point in the process, the milk, cheese or curds could be salted.
Crédito: Album / Science Source / New York Public Library
Autorizaciones: ? Cesión de modelo: No - ? Cesión de propiedad: No
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Tamaño imagen: 2718 × 3593 px | 27.9 MB
Tamaño impresión: 23.0 × 30.4 cm | 1070.1 × 1414.6 in (300 dpi)