GB2481062A

GB2481062A - An apparatus and method for decrusting a cheese

Info

Publication number: GB2481062A
Application number: GB1009796.2A
Authority: GB
Inventors: Zaib Hussain
Original assignee: Long Clawson Dairy Ltd
Current assignee: Long Clawson Dairy Ltd
Priority date: 2010-06-11
Filing date: 2010-06-11
Publication date: 2011-12-14
Anticipated expiration: 2030-06-11
Also published as: GB201009796D0; GB2481062B

Abstract

An apparatus (10, figure 1) for processing a cheese (12) comprises a decrusting station (60) having a support 62 and a cutter 64 protruding beyond the support, the cheese being movable over the cutter to remove a first crust. The cutter may comprise one or more blades 70 that are preferably arcuate in cross section. The apparatus may further comprise a turning mechanism (90) adapted to grip and rotate the cheese such that a second crust of the cheese contacts the support. A suction device adapted to collect the crust removed from the cheese may be provided. Also disclosed is an apparatus for processing a cheese comprising a corer (50) having a rod (52) that is longitudinally displaceable relative to the cheese. The rod preferably comprises a heating element. Methods of processing a cheese using said apparatus are described.

Description

AN APPARATUS AND METHOD FOR PROCESSING A CHEESE

This invention relates to an apparatus for processing a cheese and particularly, but not exclusively, to an apparatus for processing a substantially cylindrical cheese, and to a method of processing a cheese. This invention is particularly useful for the processing of Stilton cheese. ("Stilton" is a certification mark).

The manufacturing of Stilton cheese starts with the mixing of milk, starter cultures, rennet and blue cheese mould in a vat. This produces curd which is then placed in cylindrical moulds (or hoops) and left to stand for a predetermined period of time. Typically, the curd is left to stand for four to five days.

The cheese curd is then removed from the cylindrical moulds in the form of substantially cylindrical cheeses.

Once removed from the moulds, it is necessary to seal the outer surfaces of the cheese in order to prevent unwanted organisms from growing in the cheese.

Finally, the cheese is skewered, for example using the apparatus described and darned in UK Patent No. 2315203 in the name of Long Clawson Dairies Limited.

The sealing of the outer surfaces of the cheese may be achieved by rubbing the surfaces of the cheese by hand. This serves to smooth the outer surface of the cheese and thereby remove any indentations formed in the surface of the cheese through which unwanted organisms could access the core of the cheese.

Alternatively, the outer surfaces of the cheese may be sealed by the use of a rubbing machine, an example of which is the apparatus described and claimed in UK Patent No. 2458321 in the name of Long Clawson Dairies Limited.

The Stilton cheeses are then left to mature for a predetermined period of time, depending on the level of maturity required of the final cheese product. Typically, the cheeses are left to mature for between four and six weeks.

During this maturing period, the outer surfaces of the cheese harden into a crust which further protects the inner core of the cheese from the entry of unwanted organisms.

I

Once the maturing process is complete the cheeses are divided into smaller portions which are of a suitable size and weight for sale to consumers. Since the cheese is substantially cylindrical in shape, these smaller portions are generally segment shaped.

Many customers require that the end crusts of the cheese be removed since this is considered to make the final cheese portions more attractive to consumers and thereby more saleable.

Due to the irregular surface of the crusts, it can be difficult to remove the crust without also removing a portion of the cheese below the crust. This reduces the commercial value of the cheese.

It is therefore important for the cheese producer to be able to remove the end crusts from the cheese whilst at the same time minimising the amount of cheese removed with the crust.

It is known to remove the end crusts from a substantially cylindrical cheese by using a cheese wire. This involves resting the cheese on its cylindrical surface, placing the cheese wire over the cylindrical surface at the end of the cheese and pulling the wire down through the cheese to separate the end crust from the cheese.

This method is generally performed by hand and its efficiency is highly dependent upon the skill of the operator.

Due to variations in the size, shape, texture and weight of the cheeses, it may be necessary to perform more than one cutting operation with the cheese wire in order to fully remove the end crust. This in turn can result in a portion of the core of the cheese also being removed which in turn reduces the commercial value of the decrusted cheese.

A further problem with the use of a cheese wire to trim the cheese is that the wire is susceptible to breakage depending on the skill of the operator and also on variations in the texture of the cheese.

There are also a number of safety related issues associated with the use of cheese wires for cutting cheese.

When using a cheese wire to cut a cheese it is necessary for the operator to apply a significant force to the cheese wire to pull it through the cheese. If this operation is not carried out correctly, it is possible for the operator to suffer physical injury by, for example, getting a finger trapped under the wire. It is also possible for the operator to suffer repetitive strain injury through performing repeated decrusting operations.

In addition, care must be taken when cleaning the cheese wire since this may also result in injury to the operator.

According to a first aspect of the invention there is provided an apparatus for processing a cheese, comprising a decrusting station comprising a support, and a cutter protruding beyond the support, the cheese being movable over the cutter to thereby remove a first crust from the cheese.

By means of the present invention, it is possible for the end crusts of a cheese to be removed while at the same time minimising the amount of cheese lost from the cheese.

This reduces the loss in commercial value which can be caused by the removal of excessive depths of material from the ends of the cheese.

The cutter may protrude beyond the support by a predetermined height which can be adjusted depending upon the depth of crust on the cheese, and also on other factors such as the hardness of the crust and the degree of irregularity of the surface of the end of the cheese.

By presetting the height of the cutter it is therefore possible to optimally remove the crust from the ends of a cheese while at the same time minimising the amount of cheese removed from the core of the cheese.

Optionally, the cutter comprises one or more blades.

In an embodiment of the invention, the cutter takes the form of a rotating cylindrical planer having three cutting blades equally spaced around the cylindrical surface of the planer. Each of the blades extends substantially along the axis of the cylindrical planer.

In this embodiment, the cylindrical planer rotates in a sense such that the blade contacts the cheese in an opposing direction to the direction of travel of the cheese.

In other embodiments of the invention, the cutter may comprise an alternative number of cutting blades.

Each of the cutting blades may be aligned substantially parallel to the cylindrical axis of the cutter.

Alternatively, each of the cutting blades may be formed so as to form a spiral path around the cylindrical axis of the cutter.

Other arrangements and geometries of cutter may be employed in alternative embodiments of the invention.

Optionally, the or each blade is arcuate in cross section.

This means that each blade has a cutting edge from which extends a curved surface defining a concave channel along the length of the blade.

In such an embodiment, as the cutter rotates and the cheese moves over the cutter, the cutting edge of each blade cuts across the end crust of the cheese, causing the crust which is removed to be pulled away from the cheese. This removed crust is pushed along the curved surface of the cutting blade and caused to break up into small pieces, Further rotation of the cutter results in the blade moving out of contact with the end crust of the cheese, at which point the pieces of removed crust then fall away from the cutter under the action of gravity.

The blade is then ready for a further pass across the surface of the end of the cheese.

In an embodiment of the invention, the cheese is moved across the cutter by an actuator which may incorporate a pusher mechanism and a pusher arm.

The cheese may be placed on the support such that one of the end crusts is in contact with the support. The pusher mechanism can then move the cheese at a predetermined rate across the cutter to remove the end crust. This enables the crust to be removed from the cheese without further intervention from the operator, which makes the apparatus more convenient and cost effective to operate.

In other embodiments of the invention the actuator may take the form of a human operator who manually moves the cheese across the cutter.

The direction of movement of the cheese may be substantially orthogonal to the axis of the cutter. In such an embodiment, the cutting blades may be aligned substantially parallel to the axis of the cutter. This results in each of the cutting blades orthogonally contacting the cheese.

Alternatively, the direction of movement of the cheese may be oblique to the axis of the cutter. This may improve the efficiency of the cutting process.

Optionally, the apparatus further comprises a turning mechanism adapted to grip the cheese, and to rotate the cheese such that a second crust of the cheese contacts the support.

This feature enables a cheese to be rotated, after having had one end crust removed, in preparation for the removal of another end crust.

In an embodiment of the invention in which the cheese is substantially cylindrical, the turning mechanism inverts the cheese after removal of the first end crust, in preparation for the removal of the second end crust.

The use of a turning mechanism eliminates the need for an operator to manually intervene to reposition the cheese between the removal of separate crusts from the cheese.

Optionally, the turning mechanism comprises a hoop, and a pair of clamping plates movable between a first retracted position in which a cheese is receivable within the hoop and a second clamped position in which the cheese is securely held within the hoop.

With the clamping plates in the first retracted position, the hoop can be placed over the cheese.

The clamping plates are then moved to the second clamped position in which they press against opposing sides of the cheese to secure the cheese within the hoop.

This enables the cheese to be turned so as to rest on another face in preparation for a second decrusting operation.

The apparatus may also comprise a conveyor adapted to move the cheese between the decrusting station and the turning mechanism.

Optionally, the apparatus further comprises a suction device adapted to collect the crust removed from the cheese.

In an embodiment of the invention in which the cutter comprises a rotating planer, the crust is removed from the cheese in small pieces or chips. Due to their size and texture, these chips may be projected from the planer, for example onto the support or the conveyor, thus causing blockages or disturbing the correct movement of the cheese across the cutter.

By using a suction device the crust chips can be collected as they are removed from the cheese. This prevents the chips from interfering with the movement of the cheese across the cutter and enables all the crust chips to be collected in a single container.

Optionally, the apparatus further comprises a corer, comprising a rod longitudinally displaceable relative to the cheese, between a first position where a distal end of the rod extends through the body of the cheese, and a second position where the rod is entirely withdrawn from the cheese.

After the removal of the end crusts from a cheese, the cheese is then cut into smaller sector shaped portions which are of an appropriate size for consumers.

When cutting the cheese into these smaller portions, the tapered end of the sector shaped portion will often break away since this is the weakest part of the portion. This happens because these tapered ends correspond to the centre of the cheese, which has the most blue mould growth and is therefore structurally weaker than the surrounding part of the cheese.

In an embodiment of the invention, a rod is pushed through the cheese at a point corresponding to the tapered ends of the sector shaped portions into which the cheese is to be cut. This compresses the cheese in this region which in turn helps to prevent breakage of the end portions of the cheese portions.

This makes the final trimmed cheese portions more attractive to consumers and thus more saleable.

According to a second aspect of the invention there is provided an apparatus for processing a cheese, comprising a corer, comprising a rod longitudinally displaceable relative to the cheese, between a first position where a distal end of the rod extends through the body of the cheese, and a second position where the rod is entirely withdrawn from the cheese.

Optionally, the corer further comprises a centralising mechanism comprising two opposite facing locating portions, the locating portions being synchronously movable towards each other to position the cheese.

The centralising mechanism ensures that the cheese is positioned substantially centrally on the conveyor in preparation for the coring process. It is important that the bore produced by the coring process is substantially central in the cheese, otherwise the subsequent process of cutting the cheese into smaller sector shaped portions cannot be efficiently carried out.

The rod comprises a protrusion at its distal end. The protrusion may be formed with a spherical or fusiform geometry, or alternatively may have some other shape.

Consequently, as the rod is pushed into the cheese, the protrusion compresses the cheese and creates a hole having a diameter approximately equal that of the protrusion.

The protrusion has a greater cross sectional dimension than that of the rod. This means that as the rod is pushed into the cheese, it is the protrusion which compresses the cheese rather than the rod. This reduces the friction between the rod and the cheese, making the coring process more efficient.

Optionally, the rod further comprises a fusiform protrusion at its distal end.

By forming the protrusion on the rod with a fusiform or tapered profile, it is possible to further reduce the friction between the rod and the cheese as the rod is pushed into the cheese.

In addition, by tapering the protrusion, the process of compressing the cheese is made more gradual which may reduce the possibility of the cheese breaking up, particularly as the rod is withdrawn from the cheese.

Optionally, the rod further comprises a heating element.

By heating the rod, the number of broken ends on the cut cheese portions is reduced because the cheese is partially melted as the rod is inserted and withdrawn from the cheese. This makes the coring process more effective.

According to a third aspect of the invention there is provided a method of processing a cheese using a decrusting station comprising a support, and a cutter, the method comprising the steps of: positioning the cheese on the support; adjusting the cutter to protrude beyond the support by a predetermined height; moving the cheese across the cutter to thereby remove a first crust from the cheese.

Optionally, the step of moving the cheese across the cutter to thereby remove a first crust from the cheese, comprises the step of moving the cheese across the cutter in a direction substantially orthogonal to the axis of the cutter, to thereby remove a first crust from the cheese.

Optionally, the method comprises the additional steps of: gripping the cheese; rotating the cheese such that a second crust of the cheese contacts the support; and moving the cheese across the cutter to thereby remove the second crust from the cheese.

According to a fourth aspect of the invention there is provided a method of processing a cheese using a corer comprising a rod, the method comprising the steps of: positioning the cheese at the corer such that the rod is substantially aligned with the cheese; moving the rod relative to the cheese such that the rod extends substantially through the body of the cheese; and withdrawing the rod from the cheese.

There now follows a description of an embodiment of the invention, by way of non-limiting example, with reference being made to the accompanying drawings in which: Figure 1 shows a perspective view of an apparatus for processing a cheese according to an embodiment of the present invention; Figure 2 shows a schematic view of a coring station forming part of the apparatus of Figure 1; Figure 3 shows a schematic view of a decrusting station forming part of the apparatus of Figure 1; Figure 4 shows a perspective view of a cutter forming part of the apparatus of Figure 1; and Figure 5 shows a schematic view of the operation of the cutter of the apparatus of Figure 1.

Referring to Figure 1, an apparatus for processing a cheese according to a first embodiment of the invention is designated generally by the reference numeral 10.

The apparatus according to the present invention comprises a conveyor 20, a coring station 50, a first decrusting station 60, a turning station 90, and a second decrusting station 100.

The coring station 50, first decrusting station 60, turning station 90 and second decrusting station 100 are arranged in a sequential layout with the conveyor 20 being used to transport a cheese 12 between each station 50,60,90,100 in turn.

In the present embodiment, the conveyor 20 takes the form of several conveyor belt assemblies 22,24,26,28,30 which are arranged in a sequential linear layout, together with a pusher assembly 34.

By using several conveyor belt assemblies 22,24,26,28,30 to interconnect the various processing stations 50,60,90,100, it is possible for more than one cheese 12 to be processed at one time and for these separate cheeses 12 to be moved between the processing stations 50,60,90,100 independently of one another.

The pusher assembly 34 comprises two parallel rails 36 which are located adjacent to, and substantially parallel to, the axis of the conveyor belt assemblies 22,24,26,28,30, together with first and second pusher carriages 38,40 which are mounted on and movable along the rails 36. Each of the first and second pusher carriages 38,40 is positioned adjacent to a respective one of the first and second decrusting stations 60,100.

Each pusher carriage 38,40 comprises a pusher arm 42,43 and an actuator 44,45. The pusher arm 42,43 is movable along the respective pusher carriage 38,40 between a pushing position and a return position, extends from the respective pusher carriage 38,40 and has a respective pusher plate 46,47 at a distal end thereof. The pusher plate 46,47 rests against the cylindrical surface of the cheese 12.

A first conveyor belt assembly 22 moves the cheese 12 to the apparatus 10 where it is transferred to a second conveyor belt assembly 24 at the coring station 50.

As shown in Figure 2, the coring station 50 comprises a centralising mechanism 51, and a rod 52 which is vertically displaceable between a first position and a second position.

The rod 52 is secured at one end 54 to an actuator 58, and is oriented substantially vertically with the end 54 above an opposite end 56.

The centralising mechanism 51 comprises two pairs of opposite facing locating bars 53 which move synchronously towards each other. As the locating bars 53 move towards one another, the cheese 12 is aligned such that the rod 52 is positioned above the centre of the cheese 12.

The rod 52 includes, at end 56, a fusiform protrusion 57.

In this embodiment, the rod 52 is formed as a hollow tube with a heating element 59 extending into the tube.

In other embodiments the rod 52 may be formed as a solid rod and may not include a heating element 59.

The coring station 50 is configured such that when a cheese 12 is positioned at the coring station 50, the rod 52 is in its first position with the end 56 of the rod 52 being located above the cheese 12.

In this embodiment of the invention, the rod 52 is positioned approximately at the centre of a first end 14 of the cheese 12.

The actuator 58 is capable of pushing the rod 52 into the cheese 12 between the first position and a second position in which the rod 52 extends substantially completely through the cheese 12.

A third conveyor belt assembly 26 links the coring station 50 with the first decrusting station 60.

The first decrusting station 60, as shown in Figure 3, comprises a support 62, a cutter 64 and a bin 78.

The support 62 takes the form of a housing 72 having a substantially horizontal upper surface which supports the cheese 12, and is mounted above the bin 78.

Figure 4 shows the cutter 64 in the form of a planer 66 having a rotating cylindrical cutter 68 having three radially equi-spaced cutting blades 70.

Each of the cutting blades 70 is arcuate in cross section with the concave face of the blade facing the direction of rotation of the cutter 64.

The cylindrical cutter 68 is oriented with its axis of rotation substantially orthogonal to the direction of movement of the cheese 12.

The housing 72 is formed with an elongate slot 74 through which the cutting blades 70 of the cutter 64 protrude.

The bin 78 comprises a rectangular container which collects the crust debris as it is removed from the cheese 12 by the cutter 64.

In an alternative embodiment, a suction device is attached to the bin 78 to draw the crust debris away from the cutter 64 and into the bin 78.

Whilst, in this arrangement, the bin 78 is formed as a rectangular container, in alternative arrangements the bin 78 may have an alternative configuration, for example a cylindrical container.

Alternatively, the bin 78 need not comprise a rigid container and could take the form of a bag or other flexible container which is supported at its open end.

In this embodiment, the support 62 and the bin 78 are formed separately, with the support 62 being attached to an upper portion of the bin 78.

However, in other embodiments of the invention the support 62 and the bin 78 may be integrally formed.

A fourth conveyor belt assembly 28 links the first decrusting station 60 with the turning station 90 and the second decrusting station 100.

The turning station 90 comprises a turning mechanism 92 having a gripping mechanism 94 and a rotary actuator 98.

The gripping mechanism 94 takes the form of a cylindrical hoop 96 further comprising two opposing clamping plates 97 movable between a first retracted position and a second clamped position. In the first position, the hoop 96 is able to fit over the outer diameter of the cheese 12. The clamping plates 97 may then move to their second position in which they abut the outer diameter of the cheese 12 so as to grip the cheese 12 within the gripping mechanism 94.

Alternatively, the gripping mechanism 94 may take the form of a cylindrical band whose diameter may be altered between an open position and a closed position. In the open position, the band 96 is able to fit over the outer diameter of the cheese 12. The gripping mechanism 94 may then be actuated to move the band to the closed position in which the cheese 12 is gripped by the band.

The rotary actuator 98 is connected to the gripping mechanism 94 so as to rotate the cylindrical hoop 96 once it has gripped a cheese 12.

The second decrusting station 100 has the same features as the first decrusting station 60.

A fifth conveyor belt assembly 30 transfers the cored and decrusted cheese 12 away from the apparatus 10 in preparation for further processing, such as cutting into portions and/or packaging.

In use, the cheese 12 is placed on the first conveyor belt assembly 22 and is oriented such that the cheese rests on a first end crust. The first conveyor belt 22 than transfers the cheese 12 to the apparatus 10.

The cheese 12 is then transferred to the second conveyor belt 24 at the coring station 50.

The second conveyor belt 24 is stopped with the cheese 12 positioned beneath the coring station 50. Each pair of locating bars 53 abuts an opposing side of the cheese 12, and then move synchronously towards one another to align the cheese 12 such that the rod 52 is positioned substantially centrally over the first end 14 of the cheese.

The rod 52 is then moved from its first position, above the cheese 12, to its second position where it extends substantially through the cheese 12, and then back to its first position, thus forming a bore extending through the cheese.

The second conveyor belt 24 then transfers the cheese 12 to the third conveyor belt 26 where the first pusher arm 42 moves along the first pusher carriage 38 to its pushing position with the first pusher plate 46 contacting the cylindrical surface of the cheese 12.

The third conveyor belt 26 and the first pusher carriage 38 then together move the cheese 12 towards the first decrusting station 60. As the cheese 12 approaches the first decrusting station 60, the cheese 12 moves onto the support 62 and then across the rotating cutter 64.

As the cheese 12 moves across the cutter 64, the rotation of the cutter 64 results in each blade 70 cutting across the first end 14 of the cheese 12, and thereby removing a portion of the end crust. The arcuate form of each cuffing blade 70 results in the removed crust being pushed across the curved surface of the blade 70 which causes the crust to break up into smaller pieces, or chips, as shown in Figure 5.

As each blade 70 moves across the end of the cheese 12, the small pieces of crust accumulate within the volume defined by the curved surface of the blade 70.

Further rotation of the cutter 64 causes each blade 70 to move out of contact with the cheese 12, the small pieces of crust drop away from the blade 70. These crust chips are then collected in the bin 78 beneath the cutter 64.

Once the crust has been removed from the first end 14 of the cheese 12 at the first decrusting station 60, the cheese 12 is transferred to the fourth conveyor belt assembly 28 and on to the turning station 90.

At this point the first pusher arm 42 moves along the first pusher carriage 38 to its return position and the first pusher carriage 38 moves along the rails 36 towards the coring station 50 in preparation for moving the next cheese 12 towards the first decrusting station 60.

At the turning station 50, the cheese 12 is gripped by the gripping mechanism 94 and turned to an inverted position with a second opposite end 16 of the cheese 12 resting on the fourth conveyor belt 28.

The second pusher carriage 40 moves along the rails 36 to the turning station 90 and the second pusher arm 43 moves along the second pusher carriage 40 to its pushing position, with the second pusher plate 47 contacting the cylindrical surface of the cheese 12.

The fourth conveyor belt 28 and the second pusher carriage 40 then together move the cheese 12 towards the second decrusting station 100.

At the second decrusting station 100, the cheese 12 is moved across the cutter 64 and the crust is removed from the second end 16 of the cheese 12, in a similar manner to that described above in respect of the crust at the first end 14 of the cheese 12 at the first decrusting station 60.

Once the crust has been removed from the second end 16 of the cheese 12 at the second decrusting station 100, the cheese 12 is transferred to the fifth conveyor belt assembly 30 and leaves the apparatus 10 in preparation for further processing.

The second pusher arm 43 then moves along the second pusher carriage 40 to its return position, and the second pusher carriage 40 moves along the rails 36 towards the turning station 90, in preparation for moving the next cheese 12 towards the second decrusting station 100.

Claims

CLAIMS1. An apparatus for processing a cheese, comprising: a decrusting station comprising: a support; and a cutter protruding beyond the support; the cheese being movable over the cutter to thereby remove a first crust from the cheese.
2. An apparatus according to Claim 1, wherein the cutter comprises one or more blades.
3. An apparatus according to Claim 2, wherein the or each blade is arcuate in cross section.
4. An apparatus according to any one of Claims I to 3, further comprising a turning mechanism adapted to grip the cheese, and to rotate the cheese such that a second crust of the cheese contacts the support.
5. An apparatus according to Claim 4, wherein the turning mechanism comprises a hoop, and a pair of clamping plates movable between a first retracted position in which a cheese is receivable within the hoop and a second clamped position in which the cheese is securely held within the hoop.
6. An apparatus according to any one of Claims I to 5, further comprising a suction device adapted to collect the crust removed from the cheese.
7. An apparatus according to any one of Claims I to 6, further comprising a corer, comprising a rod longitudinally displaceable relative to the cheese, between a first position where a distal end of the rod extends through the body of the cheese, and a second position where the rod is entirely withdrawn from the cheese.
8. An apparatus for processing a cheese, comprising a corer, comprising a rod longitudinally displaceable relative to the cheese, between a first position where a distal end of the rod extends through the body of the cheese, and a second position where the rod is entirely withdrawn from the cheese.
9 An apparatus according to Claim 7 or Claim 8, wherein the corer further comprises a centralising mechanism comprising two opposite facing locating portions, the locating portions being synchronously movable towards each other to position the cheese.
10. An apparatus according to Claim 7 or Claim 8, wherein the rod further comprises a protrusion at its distal end.
11. An apparatus according to any one of Claims 7 to 10, wherein the rod further comprises a heating element.
12. A method of processing a cheese using a decrusting station comprising a support, and a cutter, the method comprising the steps of: positioning the cheese on the support; adjusting the cutter to protrude beyond the support by a predetermined height; moving the cheese across the cutter to thereby remove a first crust from the cheese.
13. A method according to Claim 12, wherein the step of moving the cheese across the cutter to thereby remove a first crust from the cheese, comprises the step of moving the cheese across the cutter in a direction substantially orthogonal to the axis of the cutter, to thereby remove a first crust from the cheese.
14. A method according to Claim 12 or Claim 13, comprising the additional steps of: gripping the cheese; rotating the cheese such that a second crust of the cheese contacts the support; and moving the cheese across the cutter to thereby remove the second first crust from the cheese.
15. A method of processing a cheese using a corer comprising a rod, the method comprising the steps of: positioning the cheese at the corer such that the rod is substantially aligned with the cheese; moving the rod relative to the cheese such that the rod extends substantially through the body of the cheese; and withdrawing the rod from the cheese.
16. An apparatus substantially as hereinbefore described with reference to the accompanying drawings.
17. A method substantially as hereinbefore described with reference to the accompanying drawings.