Cow to Cracker: Making Cheese at the University of Minnesota
Cheese comes to us from cows (and goats and sheep) — but not without the intervention of a cheesemaker or two. This video from the University of Minnesota lays out how the magic happens:
NCFPD (the National Center for Food Protection and Defense) shows the process of cheesemaking in the University of Minnesota's Pilot Plant. Ray Miller, Coordinator of Pilot Plant Services, takes us through the steps of making white cheddar, and the precautions taken to make the cheese safe for consumption.
All People Appearing: Ray Miller, Coordinator of Pilot Plant Services
Amy Kircher, Associate Director, National Center for Food Protection and Defense
Mitchell Maher, Junior Scientist, Pilot Plant
Most Commented