membraanpanning
Membraanpanning, a Dutch term, translates to "membrane panning" in English and refers to a specific technique used in the production of certain types of cheese, particularly Gouda. It describes the process of separating the solid cheese curd from the liquid whey using a fine mesh sieve or screen.
In traditional cheesemaking, whey is often drained by gravity, allowing the curd to remain in the vat.
The use of membraanpanning can lead to cheeses with a firmer texture and a longer shelf life,