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Presents: 'The Cheesemakers' |
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Jorge "Mariano" Gonzalez Fiscalini Farmstead Cheese Modesto California a visit with Mariano |
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After meeting at the American Cheese Society convention in San Francisco...
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...we head to the Fiscalini Farm
in Modesto for a visit |
John Fiscalini runs
a very tight ship here |
Not all days run as
smoothly as others |
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Ricki and Mariano
waiting for the milk |
Once it arrives
the acidity is checked... |
...and starter is added
followed by the rennet |
When the proper set is established, the cutting begins, first some hand work...
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...and then the automated knife
delivers the proper cut |
The curd is then stirred
as it is heated gently... |
...until a proper curd is determined
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At this point the curd is gently pulled to the sides to leave a central trench
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and the whey is allowed to run off
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Mariano finds this early
gentle curd work... |
...assures a proper drainage
which will benefit the final texture |
Once the whey is drained
the blocking of the curd begins, |
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This is the stage where
more whey drains off... |
...and the acidity
continues to develop |
Notice the attention being paid here to the blocking and stacking...
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...and how the ends are
tucked into a compact form |
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Once the 'cheddaring' is completed, the curd will be broken into smaller bits, salted,and placed into cloth 'bandages' in hoops.
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The blocks are cut again and stacked into a very compact mass...
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...that will now begin to stretch out under it's own weight
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This is the 'cheddaring' process
that give the cheese its typical texture |
These are then placed in a press and pressure applied until ready for the aging rooms.
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In the aging room a fine white mold first appears on the surface within the first few weeks...
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... and then gradually a darker blue grey mold will begin to develop.
The bandage actually provides... |
...a substrate for these mold populations.
After a few months these molds begin to dry back, forming this fine package |
This photo shows the turning system
allowing an entire row to be turned at once, providing for a more even aging. |
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Mariano's smile here indicates the joy earned from a craft well mastered.
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A fine cheese maker's work is never done as he follows through...
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...right to the very end.
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