Making Silver Wattle - Lactic Acid Cheese from Long Paddock Cheese

Silver Wattle is made in the style of lactic acid cheese, which means it is made primarily with lactic acid coagulation rather than large amounts of rennet. A small amount of animal rennet assists with the curd set. Made at Long Paddock Cheese, Castlemaine Victoria Australia.

Chapters
00:00 Introduction
00:24 Cutting the curd
02:33 Testing the curd pH
03:10 Ladling the curd and learning how to make Silver Wattle
03:50 200L vat fills 6 tray stacks
05:15 Gentle handling of the curds
05:44 Flipping and unmoulding steps
06:45 How many cheeses from a vat?
07:06 Why 3 vats and what about Geo?
09:37 Learning old skills
10:04 Cheese weight
10:50 Gavin ladles the curds
11:46 Using the distributor tray
12:21 Gavin cutting the curds again
12:36 First flipping of the bottom stack of moulds
13:42 Second flipping
14:09 Aging the cheese

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