• About
  • Contact Me

Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

  • Home
  • Blog
  • Cheese eBook
  • Podcast
  • Videos
  • Cheese Making Kits
  • Courses
  • Support Me!
  • Live!
You are here: Home / Workshops / Cut Curd Size

Cut Curd Size

18/03/2013 By Gavin Webber 2 Comments

Ever wondered why different cheese recipes required different cut curd sizes?

Well, so do a lot of budding curd nerds from the looks of this weeks email.  It comes from Dave who lives somewhere in the U.S.

Hi Gavin,

I just wanted to thank you so much for what you’re doing. A friend and I are trying to learn to make cheese and other things from home, but most sites put a high premium on the knowledge. I live in the U.S. and our economy is starting to fall apart. We decided that not only is it better to be natural but, it is also a kind of security to know how to do these things if there ever is an economic crisis – which the signs say there is going to be one. So to repeat, most folks out there are capitalizing on the need but you’re doing a lot of this stuff for free. It means a lot to me and I’m sure to many others. You’re a kind of mother culture for many other aspiring cheese-makers and “greenies.” Thank you.

That being said, I have a question that plagues me and my newbie cheese-making friend: Why do cheese curds need to be cut in a particular size if we are going to break them up in the first place? It seems like an arbitrary step since every batch of cheese is ultimately broken down to the same size. What are we intellectually missing here? Why do they have to be cut uniform if they’re gonna be reduced and broken by stirring. The way it looks to us is like we’re told to cut curds in one inch squares and then throw them into a blender. We’re told that the size of the cubes will determine the moisture and the texture of the cheese. Do you see the confusion? You’re advice is much appreciated and thanks so much for what you’re doing for us. It’s strange to me how you’re having a global impact from your own home!

Thanks, Dave

Thank you Dave.  I have never been referred to a mother culture before, but it sounds nice and earthy.   A father culture, definitely!

cut curd size at 6 mm
Caerphilly curds cut at 6 mm (1/4 inch) for a drier cheese.

So to answer your question, there is a very good reason why we cut curds size differently or in fact in some cheeses, we don’t cut at all.  It all has to do with the moisture content of the finished cheese.  The smaller the curd cut, the more whey that is expelled.You will also notice that the flocculation time (time taken to set after adding rennet) is much longer in a cheese like Camembert (60 minutes), than say Parmesan (45 minutes or less).  It makes a big difference to the finished product.

A soft cheese usually has a higher flocculation time, and a larger curd cut, keeping more moisture in the cheese.

A hard cheese on the other hand has a lower flocculation time, and a smaller curd cut, releasing more whey for a firmer, drier cheese.

One thing I will recommend is that once the curds are cut, let them ‘heal’ for 5 minutes before stirring again.  You will find that the cubes will stay together better, and just shrink during stirring, expelling whey as you cook the curds.  Curds should always be stirred gently, so that they are not broken apart forcefully.  In fact, everything about cheese making is very Zen like.  Slow and methodical makes the best cheese.

Enjoy your new curd knowledge!

Will this article help someone you know? If so help them out by sharing now!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Workshops Tagged With: Curds, Technique

← Making Your Own Curd Cutter Flocculation Method For Better Curd →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Anonymous says

    18/03/2013 at 14:49

    Thank you for explaining that Gavin – it's always been a mystery to me too. Does that mean you need a set of cheese harps with the cutting wires at different spaces? If so, I think you can now make your own having got and published the instructions.
    Whilst you are in the explaining mode, would you explain 'flocculation' with respect to our cheesemaking. My first cheese book described the old method of floating a small piece of straw on top of the milk after adding the rennet. When the straw first stopped being moveable (by blowing on it) the time was noted, the time for a clean break being 2.5 times the first figure. I have done similar with a tooth pick. I was under the impression that the initial setting point (when the straw won't move when blown) was the flocculation point. Am I wrong in that?

    David

    Reply
    • Cheeseadmin says

      19/03/2013 at 05:08

      Hi David. You are indeed right. I will expand on flocculation a bit more in a new post.

      Gav

      Reply

Leave a comment for the Cheese Maker! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Us via Social

FacebooktwitterpinterestrssyoutubeinstagramFacebooktwitterpinterestrssyoutubeinstagram

Cheese Making Kits

Cheeseman.tv Merchandise

Cheeseman.tv Merchandise
Cool Cheesy T-shirts, sweatshirts, mugs, stickers, and more
0:00
54:12
  • LGC097 - Interview with Tutu Saad Artisan Cheesemaker Bangladesh
Subscribe on Apple Podcasts

Archives

Tags

Aging Blue Brine Caerphilly Camembert Cheese Cave Cheese Press Colby Cream Cheese Curd Cutter Curds Drunken Cow eBook Emmentaler Equipment Farmhouse Cheddar Feta Gavin Halloumi Jarlsberg Kits Monterey Jack Mould Ripened Cheese Moulds Mozzarella Parmesan Parmigiano Reggiano Podcast Queso Fresco Raw Milk Rennet Ricotta Romano Romano Pepato Salt Sanitisation Starter Cultures Stilton Storage Technique Tzafatit Video Tutorial Waxing Whey Ricotta Workshops

Subscribe to Cheese Podcast

Apple PodcastsGoogle PodcastsAndroidby EmailRSS

Subscribe to Cheeseman.TV

Podcast Reviews

  • Love it. Keep it up!
    February 12, 2022 by Corknip from Denmark

    Excellent podcast. Started the home making adventure last month and have been catching up on all the past episodes and YouTube videos. it is a gold mine of shared knowledge. Thank you!

  • So funny!!!!
    June 15, 2020 by purple quaqamale from United States

    Little green cheese is so funny

  • Great podcasts
    June 14, 2020 by Chrissy Curd Nurd from Australia

    I’ve just started cheese making at home,Gavin ‘s podcasts are so informative. I also watch his you tube tutorials. Thanks for your great work!!

  • An excellent guide to artisan cheese!
    January 14, 2020 by N.K.13 from Australia

    I recently became aware of Gavin’s lovely YouTube channel and podcast and it’s been incredible. His competence and comprehensive explanations leave you craving more. Much like a good cheese! Cheers Gavin!

  • Perfect for Cheesemakers of all levels!
    December 3, 2018 by Viki Leeasa from Thailand

    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
    November 30, 2018 by paulsaw from United States

    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

  • Great program
    October 9, 2018 by p37dg9q14 from United States

    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

  • Great podcast
    September 13, 2018 by nicole_elias from Australia

    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

  • Excellent!
    September 3, 2018 by emeldridge from United States

    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

  • Great Resource!
    August 28, 2018 by olivestones from United States

    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

Little Green Workshops

Copyright © 2023 · Gavin Webber