Thick milk cut with cheese harp – the cheese curd
As break (or cheese curd) is called in the dairy, the resulting material, which is formed from the milk by the addition of rennet or lactic acid to the milk breakage.
There are different methods depending on the type of cheese:
First, the jelly is cut so that the whey can drain. Coarsely cut for soft cheese and finer, the firmer the cheese should be.
For hard cheeses (mountain cheese, etc.), the jelly with a cheese harp is repeatedly chopped up to cherry stone size.
In addition, the broken grain shrinks, the longer the break is stirred. As soon as the broken grains settle on the bottom of the vessel, they grow together again and can be broken up again, resulting in a crumbly dough.
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