"processed Cheese"

The author of Forgotten Skills of Self-Sufficiency offers a step-by-step guide to making delicious, all-natural cheese from scratch.

Gregg Wallace is in Gateshead at a cheese factory where they produce 3,000 tonnes of spreadable cheese every year. He follows the production of jalapeno chilli flavour cheese from a 28,000 litre delivery of milk to 5,400 squeezy tubes. The process begins in a traditional way – by making cheddar. He learns about the microbiology responsible for splitting milk into curds and whey and forming this hard cheese. He then chops 344 kilos of cheddar and gouda to make the base for his squeezy cheese, and puts it in a huge blender with whey, water and other ingredients in order to stabilise it and keep it soft and spreadable.

Authors: Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H.
Provides comprehensive coverage of the scientific aspects of cheese
Includes copious references to other texts and review articles
Includes 3 new chapters