Cheese Maker, Medieval Tradesman
The craft of making cheese dates back at least 4, 000 years. Archaeological evidence exists of cheesemaking by the ancient Egyptian civilizations. The manufacture of cheese in the Middle Ages was very much like it is today in the homestead. It consists of culturing milk, acidifying it, or using rennet; allowing it to curdle; cutting the curds; cooking it at temperatures that range from lukewarm to mildly warm, which causes the curds to contract; draining out the whey; pressing out the remaining whey; and possibly ageing. The ageing process can begin with soaking in brine to harden a rind, or covering with wax to prevent mold from growing, or it can include allowing or encouraging the mold to grow. At some point in the process, the milk, cheese or curds could be salted
