Frederic Melton
Cheese is a beloved dairy product that comes in a variety of flavours, textures, and forms. While all cheese is made from the same basic ingredient—milk—the unique culture and environment of a region influence the development of different cheesemaking techniques, resulting in the diverse array of cheeses available today. The origin of the milk, including the animal's diet, the butterfat content, the use of bacteria and mould, the processing methods, and the ageing duration, all contribute to the distinct flavour profiles of various cheeses.
Characteristics of Cheese Flavors
| Characteristics | Values |
|---|---|
| Milk Source | Cow, Buffalo, Goat, Sheep |
| Milk Quality | Fat, Cream, Protein |
| Pasteurization | Kills bacteria, changes texture, affects flavour |
| Bacteria | Propionic, Peniciliium, Thermophilic, Mesophilic, Lactobacilli, Streptococci |
| Mold | Blue, Brie, Camembert, Roquefort, Limburger |
| Processing | Cutting, Stirring, Heating, Pressing, Aging, Ripening |
| Additives | Salt, Herbs, Spices, Wood Smoke |
| Texture | Soft, Hard, Moist, Dry, Crumbly, Creamy, Stringy, Fibrous |
| Colour | White, Yellow |
Explore related products
What You'll Learn
The type of milk used
Milk is the key ingredient in all real cheeses, and it is the biggest variable in cheesemaking. While cow's milk is the most commonly used for cheesemaking in the United States, any type of milk can be used to make cheese, including sheep, goat, buffalo, reindeer, moose, camel, horse, yak, and even wild donkey milk. Each type of milk differs in calories, fat and protein content, calcium content, and vitamin and mineral content, and these differences will affect the flavour of the cheese. For example, goat's milk lends a distinctive tangy flavour to cheeses like Le Chevrot and French Bucheron. Sheep's milk is high in lactose, and makes a fantastic base for Roquefort, feta, petit basque and manchego. Buffalo milk is the traditional choice for mozzarella. More obscure types of milk can be used to make regional specialty cheeses, such as camel's milk, which is the basis for caravane cheese, first produced in Mauritania.
The milk used in cheesemaking must be at the right temperature and the right pH at the right time. The more acidic the milk (the lower the pH), the faster the coagulation occurs and the firmer the curd. Milk has a pH between 6.6 and 6.7. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. Rennet is species-specific, meaning that different types of milk need more or less rennet to achieve the proper coagulation.
The origin of the milk, including the animal's diet, will also affect the flavour of the cheese. For example, cheese produced in Europe, where the climate is cooler than in the Middle East, required less salt for preservation.
The Art of Cheesemaking: A Guide to Varied Techniques
You may want to see also
Pasteurisation
There are several methods of pasteurisation, each varying in temperature and duration. The most common technique is High-Temperature Short-Time (HTST) pasteurisation, where milk is heated to 72°C (161°F) for 15 seconds. This method is favoured by large-scale commercial cheesemakers due to its efficiency and effectiveness in destroying harmful bacteria. However, it can negatively impact the natural flora in raw milk, which is essential for cheesemaking.
Another method is Low-Temperature Long-Time (LTLT) pasteurisation, which heats milk to 63°C for 30 minutes. This approach is gentler on the milk's natural bacteria, potentially resulting in better cheesemaking outcomes. It is often used by small-scale and artisanal cheesemakers who value the expression of local terroir in their cheese. LTLT pasteurisation, also known as batch or vat pasteurisation, requires more time and energy than HTST but produces cheese with a more complex flavour.
Thermalisation is a milder form of pasteurisation, heating milk to between 57°C and 68°C for 15 to 30 seconds. This method strikes a balance between raw and pasteurised milk, killing some harmful bacteria while preserving most of the natural bacterial flora. It is a popular choice for small-scale cheesemakers and dairy farmers who desire the characteristics of raw milk without compromising food safety. However, thermalised milk is still legally considered raw, and cheesemakers must abide by the 60-day rule for ageing.
Finally, Ultra-High-Temperature (UHT) pasteurisation involves heating milk to 135°C (275°F) for a few seconds, followed by rapid cooling. While this method ensures safe milk, it renders the milk unsuitable for cheesemaking. Instead, it is commonly used for milk stored at room temperature, such as boxed long-life or canned milk.
The choice between these pasteurisation methods depends on various factors, including safety, flavour, tradition, and logistics. While pasteurisation ensures safer cheese products, it can also impact the creaminess and flavour of the final product. Therefore, some cheesemakers opt for unpasteurised or heat-treated milk, which involves heating milk to lower temperatures, retaining more flavourful bacterial compounds. However, the manufacturing process for these cheeses must be meticulously monitored to ensure food safety.
Cheese and Bacon Balls: A Tasty Recipe Guide
You may want to see also
The addition of bacteria and mould
During fermentation, bacteria and mould are added to milk to initiate the process. These microbes break down lactose in the milk, releasing lactic acid, which helps coagulate the milk and form curds. The specific types of bacteria and mould used will determine the flavour and texture of the cheese. For example, cheddar is made using a combination of bacteria such as Streptococcus thermophilus and Lactococcus lactis, resulting in a tangy, sharp flavour and firm texture. On the other hand, Brie employs a different combination of bacteria, including Penicillium candidum, which gives it its soft texture and nutty, buttery flavour.
The role of bacteria and mould extends beyond the initial fermentation. As cheese ages, these microorganisms continue to grow and ferment, further developing the flavour and texture. A young cheddar, for instance, will have a milder flavour and softer texture compared to an aged cheddar, which will exhibit a sharper flavour and firmer texture. This ageing process, or ripening, can range from a few months to several years, and it is during this time that the distinctive characteristics of the cheese emerge.
The Art of French Casu Marzu: Cheese and Maggots
You may want to see also
Explore related products
Ageing and ripening
The ripening process is influenced by a variety of factors, including the type of cheese, microflora, the curd, temperature, humidity, and other elements. The most important agents in this process are bacteria and enzymes, which contribute to the three primary reactions that define cheese ripening: glycolysis, proteolysis, and lipolysis. The enzymatic process is the most crucial process for all cheeses, although bacteria play a role in many varieties.
The ripening process can be manipulated by cheesemakers to create the desired flavour and texture. For example, surface ripening of some cheeses, such as Saint-Nectaire cheese, may be influenced by yeasts, which contribute flavour and coat texture. Cheesemakers can also allow the cheese to develop bacterial surface growths, which give characteristic colours and appearances.
The ageing process can take days, weeks, months, or even years, depending on the type of cheese. Softer cheeses like muenster or mild cheddar take a shorter amount of time to age, while semi-hard and hard cheeses like sharp cheddar, Swiss, or Parmesan require a longer period of time to develop their desired texture, flavour, and aroma. During the ageing process, cheesemakers must regularly turn and brush the cheeses to ensure they remain in optimal condition.
Kraft Dinner Cheese: The Secret Ingredients Revealed
You may want to see also
Salt and other flavourings
Salt is a crucial ingredient in cheese-making, and it serves multiple purposes beyond simply adding a salty flavour. Firstly, salt acts as a preservative, helping to prevent cheese from spoiling. It also plays a role in drawing moisture out of the curd, which is essential for achieving the desired texture and consistency in the final product. The amount of salt added and the method of salting can vary depending on the type of cheese being made. For example, with cheddar and Colby cheeses, the curd is salted and then pressed into a form. On the other hand, mozzarella and Swiss cheeses are made by pressing the curd into a hoop and then brining it.
In addition to salt, other flavourings can be added to cheese to create unique and distinctive tastes. One common method is to use mould cultures, which not only create the characteristic holes in certain types of cheese but also contribute to their flavour. Blue cheese, for instance, is known for its distinctive flavour and appearance, which is achieved by introducing a Penicillium culture to promote mould growth. The mould can be injected into the cheese or encouraged to grow by packing the cheese curds tightly to promote oxidation. "Needling" is another technique used in blue cheese production, where needles are pierced throughout the cheese to create more cavities for the mould to grow, resulting in the characteristic blue veins.
The origin of the milk used also plays a significant role in the flavour of the cheese. Milk from different animals, such as cows, goats, or sheep, will impart distinct flavours. The animal's diet and the region where the milk is produced can further influence the taste. For example, goat's milk cheese is known for its distinctive flavour and white colour, while sheep's milk yields a creamier texture and a higher yield of cheese due to its higher fat content.
Another factor that influences the flavour of cheese is the processing techniques employed. Harder cheeses undergo more complex processing, and the use of different starter cultures can impact the flavour profile. Thermophilic starter bacteria, such as Lactobacilli or Streptococci, are used in cheeses that are heated to higher temperatures. These bacteria survive the higher temperatures and contribute to the unique flavour of these cheeses.
Lastly, ageing or ripening plays a crucial role in developing the flavour of cheese. Freshly made cheese tends to be salty and bland, but as it ages, microbes and enzymes break down the casein proteins, intensifying the flavour and altering the texture. The length of ageing can vary significantly, from a few months to several years, depending on the type of cheese being produced. During the ageing process, the cheese may be pierced with fine metal rods to create air channels, allowing mould to grow along the veins, as is the case with cheeses like Gorgonzola and Stilton.
Arran Cheese: A Local Scottish Delicacy
You may want to see also
Frequently asked questions
The flavour of cheese is influenced by factors such as the origin of the milk (including the animal's diet), whether it has been pasteurised, the butterfat content, the bacteria and mould, the processing, and how long it has been aged.
The origin of milk, including the animal's diet, can influence the flavour of cheese. For example, goat's milk cheese has a distinctive flavour and is white in colour, while sheep's milk cheese, such as Roquefort, has a robust pungency and metallic tang balanced with sweet burnt caramel notes.
Pasteurisation is a process of heating milk to kill bacteria. It can take away some of the creaminess of flavour and make the texture less fatty.
Ageing or ripening helps develop the flavour of cheese. As cheese ages, microbes and enzymes break down the casein proteins, changing the texture and intensifying the flavour.
Different cheesemaking techniques have been developed over time, influencing the flavour of cheese. Some examples include stretching (Mozzarella, Provolone), where the curd is stretched and kneaded in hot water to develop a stringy, fibrous body, and needling (Blue Cheese), where needles are pierced throughout the cheese to create cavities for mould to grow.
