Cheeeeeese Gromit!

Yesterday I went to visit a school where students learn about the extraction, industrialisation and processing of milk.

The school has been standing for 80 years and its intake of students is as strong as ever. Most students who arrive at the school already know the processes involved in milk extraction and processing as they have come from farming families, however with advancements in technology there is a need to learn the new techniques.

One of the issues that the school has is that the students tend to drop out at the final stage when it comes to writing a thesis. As a result they dont actually leave with a qualification. Students think they know all the pratical based stuff and they go off to find work. The school is trying to combat this by introducing two separate courses: the extraction and processing of the milk and the industrialisation of the milk. That way students can specialise in their interests meaning they will be more inclined to complete the course as their interests are maintained throughout.

Yesterday I met a teacher who was originally a  student of the school. He walked us through the processes of cheese production from the start to the tasting of the end product mmm (much to the envy of my fellow representative Amy!!)

He explained that first the milk is pasturised by adding heat in the form of steam. This is done in four very large pasturisation bowls. This kills any bacteria.

Then the milk is warmed again and mixed with a specific bacteria and rennet creating curd and whey. The curd is then caught with a net and added to rectangular or circular tubs, according to the shape of the cheese you are wanting to make. A specific calcium chloride is also added to the curd at this stage in order to give the cheese a certain texture, smell and colour. These tubs are then compressed using a press and this removes any remaining whey.  

After being pressed the cheese is removed from its tub and left to sit in salt water for a day before being removed and left to mature for 90 days.

The cheese is then painted to aviod any growth of fungus.

This industry is highly important and very lucrative and so it is unsurprising to find students come from all over Latin America to study it. The education is free but students have to pay if they want to stay on campus.