Cheesemaking

Cheesemaking can be simple or somewhat convoluted, depending the intended cheese product. The curds themselves can be eaten, but processing can consist only of processing the curd in the crafting table, or take several steps including obtaining mold spores and aging in a cask.

Starting the Process
All cheese starts out with the acquisition of Cow's Milk. Milk Buckets can be converted to Milk in jug form, which is used in recipes. The conversion of milk to cheese is caused in part by the addition of Rennet, an enzyme that can only be obtained from the General Store.

You will need a Curdling Machine to start making Cheese Curds. Simply combine a Milk jug with Rennet to make two Curds.

Obtaining Fungal and Bacterial Cultures
Culture Isolators isolate microorganisms from environmental samples. These can be used to mature cheese and create other foods. Place dirt blocks in the machine to obtain molds - either Penicillium camemberti or Penicillium roqueforti. Placing milk in the machine will yield Fermenting Bacteria.

Maturing Your Cheeses
Cheeses that require ripening can be placed in the Aging Cask to facilitate this process. Curds are placed in the cask along with one of the Penicillium molds or Fermenting Bacteria to form an aged cheese.

Cheeses formed with Penicillium roqueforti

 * Blue Cheese
 * Ädelost

Cheeses formed with Penicillium camemberti

 * Camembert
 * Brie

Cheeses formed with Fermenting Bacteria

 * Swiss Cheese
 * Limburger