Hard Cheese

Manufacturing process

1. Heat raw milk to 32 degress C
2. Add rennet to the milk and let it sit for 30 minutes
3. Cut the curds into small cubes and let them drain for 30 minutes
4. Salt the curds and press them into a mold for 18 to 24 hours
5. Remove the cheese from the mold and let age for 3 to 4 sennights

Note: When heating the milk, make sure that it gets an even heat.

History

Hard cheese has been around for a long time. It is a staple for travelers, no matter the length of the journey. While white holey cheese is the most common flavor, there are a few others out there. These alternate flavors tend to cost more but aren't always of the same quality.
While this is a go to for travelers, it is a good cheese to have in the home because of its versatility.

Significance

This type of cheese is a popular choice for travelers because it's

• Durable: The cheese is hard and can withstand long periods of travel without spoiling.
• Nutritious: It's a good source of protien and calcium.
• Portable: The cheese is small and light weight, making it easy to carry on long journeys.

and it's

• Versatile: The cheese can be eaten on its own or used in a variety of dishes.

Item type

Consumable, Food / Drink

Current Location

Tangwyn

Current Holder

Seanna

Related ethnicities

• Yestar

Rarity

Common

Weight

1 lb

Dimensions

4 inches by 6 inches by 8 inches

Base Price

1/2 a Nictifa

Raw materials & Components

• 10 liters raw milk
• 1/2 cups rennet
• 1/2 cups salt

Tools

• Large pot or vat
• Cheesecloth
• Strainer
• Knife
• Cheese Press

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