Cheese Vat

The cheese vat is designed to heat the milk and add the necessary coagulant, typically rennet or a starter culture, to initiate the curdling process. The coagulant causes the milk proteins to bond together, forming curds and separating the whey. The size of the vat can vary depending on the scale of the cheese-making operation, ranging from small vats for artisanal cheeses to large vats used in industrial cheese production.