This is a much shorter version of the process:
Place fresh raw milk (approx. 30–32°C) in a cheese vat.
Adding rennet & starter culture: Add starter culture (for flavor and acidity development) and rennet (animal or microbial) → the milk curdles into curds in 30–40 minutes.
Cutting the curds: Cut the curdled milk into small cubes (the size of the grains will later determine the type of cheese).
Stirring and rinsing: Stir the curds while draining the whey; often replace some of the whey with warm water (rinsing) → less lactose, milder cheese.
Shaping: Spoon the curds into cheese molds and press (light at first, heavier later).
Brining: Place the young cheese in a salt bath (brine) for 2–5 days.
Maturation: Place the cheese on shelves in a maturing room (10–15°C, high humidity).
Turn regularly and, if necessary, treat with a plastic coating or natural rind.
→ Young (4 weeks), mature (4–10 months), old/old (10–24+ months).
Key characteristics of farmhouse cheese:
Made exclusively from raw milk
At least 50% of the feed is locally sourced
No coloring or preservatives
Often Gouda-style, but other types are also possible
Making small batches at home is easy with 10–20 liters of milk; the principle remains the same.
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