Cheesemaking: Adding Rennet

Mrs. M. E. Scott adding rennet to milk in a copper cheese kettle, in her home, West Stonesdale ( Swaledale). The rennet is only added once the milk temperature is correct. Once the rennet is added, the milk is left to stand for half an hour. Mounted on Photo File card. With typed note, and ms. quote on rennet and the use of dried calf stomachs in cheesemaking in the hand of Werner Kissling, from T. C. Calvert's 'The Story of Wensleydale Cheese' (Clapham: Dalesman, 1946). Card 8 in a series of 27.

Originally held in Photo File: Cheesemaking.