What You Need to Know
Whey drainage through porous fabric (traditionally muslin) facilitates syneresis, where casein micelles reorganize into a looser matrix. This physical separation process reduces moisture content to 35-45%, creating discontinuous protein networks.
Essential for producing crumbly-textured regional cheeses where moisture control determines final product characteristics.
Key Parameters
Temperature
15°C
12°C - 18°C
Time
24 hours
6 hours - 48 hours
Equipment
Unbleached muslin cloth (traditionally)Cheese hoops (for shaping)Press weights (stone or food-grade)
Steps
- 1.
Lancashire cheese (England): Creates signature 'break' texture for crumbling
- 2.
Cheshire cheese (England): Allows salt penetration during drainage
The Science
Primary Reaction
Syneresis (whey expulsion)