On the food shows the curd was put in a press to compact it together and remove liquid and stick the curd together in the shape of the fnished cheese. Some are then placed in a brine bath to harden the rind and add salt for a preseervative. Most are then put on a rack for air drying to the point that eack type requires. Some are wax coated to preserve moisture and slow the drying to allow more ageing. The type of milk and the type of rennin culture has much to do with the character of the cheese.
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For brewing beer the yeast can be brought back from a type that you prefer by retaining a small ammount of beer in the bottle and allowing it to sit overnight with a little sugar added. I don't know if it can be done with cheese in any way for getting a culture for separateing the curd.
In fermented sausages the mold in the air and the contaminants within the facilities have a lot to do with the innoculation of the fresh sausage and the resulting final product.
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I have made farmers cheese by letting the milk sour at room temperature and then refrigerate it until the whey starts to seperate. I then drain it and hang it in cheese cloth to allow it to drain more. I hang it in cheese cloth in a container off the bottom and place it in the frige top open to air. The longer it sets the firmer it gets. Starts out bitter but gets better. Then suddenly it will mold.
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I have done no real cheese makeing. Do you have a good book on the subject?
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