Artisan Cheese, the making of Sirana Gligora Paški Sir Step 3.all about Cooking and holding

We continue our look at the ‘8 basic steps of cheese making’ as published on the Cheesemongers weblog in November, and how these steps are carried out at Sirana Gligora on the Island Of Pag in Croatia.  Sirana Gligora have been making artisan Paški Sir since 1995 and moved into their newly build modern dairy in January 2010.

The ‘‘8 basic steps to cheese making‘ aimed to give you the knowledge and confidence to deal with your cheese monger. The information was taken from Max McCalam’s latest book, ‘Mastering Cheese’ where he used the work of Dairy Science professor Frank Kosikowski, the founder of the American Cheese Society.

Step 1: all about Setting the Milk can be viewed by clicking here.

Step 2: all about Cutting the Curds can be viewed by clicking here.

Step 3: Cooking and Holding

As the lady points out in the cheesemongers weblog, the third step of cheese making is the heating and holding of the curds to let the acidification take effect.

At Sirana Gligora this is done by running hot water through the hollow walls in the vats to increase the temperature to 41°C.  The high temperature dries the curd and promotes the growth of thermophilic microorganisms which produce lactic acid, thus increasing the total acidity.

Acidity plays an important part in sineresis, which is the process of draining the whey out of the curds to establish the desirable size, density and flexibility of the gain, all of which are key factors in the quality of the final product.

As with all the processes of cheese making, this must be done with the utmost care from the master cheese maker.  Suzie must be very careful not to exceed the temperature or time of drying, and by doing so she reduces the risk of producing a dry cheese which will not mature and develop in the desired way.  Suzie uses her artisan skills and knowledge throughout and knows instinctively when the grain in ready, she will look at the size, dryness, flexibility, resistance and even taste to judge when it is ready for the next stage.  As the milk behaves differently throughout the season, Suzie must react accordingly to its needs.

Next steps 4,5,6 – all about Dipping, Draining, Knitting and Pressing the curd

For more information write to info@gligora.com

http://www.gligora.com

You can follow us on Facebook and Twitter

Advertisements

6 responses to “Artisan Cheese, the making of Sirana Gligora Paški Sir Step 3.all about Cooking and holding

  1. Pingback: Artisan Cheese, The Making of Sirana Gligora Paški Sir. Step 4,5 & 6 Dripping & Draining, Kinitting and Pressing the Curd « Sirana Gligora, Paški Sir·

  2. Pingback: Artisan cheese, the making of Sirana Gligora Paški Sir 2. All about cutting the curd « Sirana Gligora, Paški Sir·

  3. Pingback: Artisan Cheese, The Making of Sirana Gligora Paški Sir. Step 7 & 8: Salting and Curing « Sirana Gligora, Paški Sir·

  4. Looks like you are an expert in this field, you got some great points there, but you’ll want to add a facebook button to your blog. I just bookmarked this article, although I had to complete it manually. Simply my $.02 🙂

    – Daniel

  5. Pingback: Simonkerr·

  6. Pingback: HAPPY NATIONAL CHEESE LOVER’S DAY FROM ALL AT SIRANA GLIGORA « Sirana Gligora, Paški Sir·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s