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Article: CALIFORNIANS SMILE NOW WHEN THEY SAY CHEESE
- Article from:
- Post-Tribune (IN)
- Article date:
- May 24, 1998
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Copyright informationCopyright, 1998, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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PHOTO
Jules Wesselink and other California cheesemakers are hoping their product catches on, both at home in markets overseas. (ASSOCIATED PRESS PHOTO)
THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION.
David Thomas bent over a 400-pound steel vat of curdled milk, churning the creamy white blobs with a plastic oar.
As the curds fell away from the liquid whey, his wife, Valerie, bathed the milky brew in 160-degree water from a hose attached to a stainless steel sink. She submerged her hands in the lumpy mixture.
"The curds can get too firm and it will affect the texture of the cheese when it's finally ready," Valerie Thomas said. "All the steps are pretty basic, but each ...
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