Gu... — Mastering Artisan Cheesemaking: The Ultimate

Salt stops the bacteria from over-acidifying and helps form the rind. 4. The Process: From Pot to Press

Slicing the solid mass into small cubes to release the whey. Smaller cuts lead to harder cheeses (like Parmesan); larger cuts lead to softer ones (like Brie). Mastering Artisan Cheesemaking: The Ultimate Gu...

Often added to pasteurized milk to help restore the calcium balance for a firmer curd. Salt stops the bacteria from over-acidifying and helps