If you’ve ever seen a whole wheel of the iconic US cheese, Vella Dry Jack you might have noticed that the cheese is irregularly shaped and has an indentation on the top that the Vella family fondly dubbed “the belly button”. This cheese, along with several other aged cheeses, are pressed while wrapped in cheese cloth- instead of rigid forms and molds. When I first started making cheese, about 10 years ago, I tried pressing a few small wheels of jack type cheese in this fashion. But I couldn’t figure out how to tie a knot that didn’t make a huge divet (instead of a small belly button) in the wheel.
While doing research and making many different cheese types for my most recent book “Mastering Artisan Cheesemaking” I learned to tie a “Stilton knot”- which is traditionally used to hold Stilton blue cheese curd during draining. The knot enables the cheesemaker…
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