Kettle milk

As vat milk is often still referred milk, which in the cheese-making to be curdled. Kettle milk is a term that has been used for many years, but is still outdated and is no longer up-to-date for most of the types of cheese produced today. Only on small alpine pastures and still in the classic way, parmesan is still made in kettles. However, this type of production only affects a small percentage of our daily cheese production. In order to correctly describe the production processes of the present day, milk used in cheese-making should better be called cheese-making milk. Milk for the production of sour milk products is so-called process milk, as it is further refined.

etymology

In the old days - in the early days of cheese-making - the milk was left in a large saucepan for curdling, which was then placed over a burning fire to accelerate curdling with heat. This pot was therefore called the cauldron .