Lots of hot water required to keep things clean and to keep the tub which contained the curds and whey at suitable temperatures (by placing the tub in a sink of warm water).
Hartpury College, Gloucester. A one day Introduction to Cheesemaking by Judy King, cheesemaker from nearby Wharf Farm Dairy. We made a cheddar method goats cheese for maturing in 2 months.
Photo taken on 13 September 2006 (© courgettelawn / Flickr)