| 摘要 |
Method characterised in that it comprises the following steps: - the collection of the milk and the addition of rennet to the latter during the two hours following this collection, so as to obtain high-quality farm curds; - the freezing of these curds in a closed container; - the depositing of the containers containing the curds in a cold room until they are used for producing cheeses with their contents, after gradual thawing of the latter; - as well as, possibly, an intermediate step of transferring the frozen containers to a depositing point where still a larger number of these containers may be stored in the frozen state with a view to deferred production at a later date; - and the slow thawing, then demoulding and stirring of the curds, as well as the formation of individual cheeses having the weight and shape desired for the type of cheese in question. Applicable to the production of all types of cheese, regardless of the nature of the base milk. <IMAGE>
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