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The cheese making process has a lot of science involved, but it's also got a lot of art.
It's a lovely blend of science and art to make a beautiful craft.
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Well, probably the most awarded cheese that we have at the moment would be the Millower Blue.
It won a gold medal at the World Cheese Awards last year,
and most recently, just a couple of weeks ago, at the Brisbane Cheese Awards.
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Well, we put the blue mold spores into the milk at the start of the cheese making process.
That's using penicillium rock 40.
And then when the cheese is formed, we then pierce the cheese,
so that's how you get the blue veins, is where the needle goes into the cheese,
and it's an aerobic mold, so you need the air to grow.
So when it gets the oxygen in there, it grows along those veins,
and then if we've made the cheese correctly, we've got some nice open areas of the cheese
to put for the molds to grow out throughout the cheese.
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There's sort of mechanical openness which you can get in the cheese
through the way that you handle the curds, and it's sort of more like building blocks.
Bricks being shoved into a container, you get those little holes in between.
That's sort of more of a mechanical openness in the cheese,
and then you can use more of a fermented thing to create the holes,
like it bubbles up within the cheese, so you get more open holes.
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Yes, I worked for five years in London at Neil's Yard Dairy,
where I was able to see more of the retailing and wholesaling side of the business,
and also visit other cheese makers in the UK and learn to make stilton,
and kifili, and things like that, so that was really exciting.
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