Frederic Melton
Cheese is made from just four simple ingredients: milk, salt, bacteria and rennet/coagulant. However, the different ways in which these ingredients are combined and treated result in a huge variety of cheeses. The type of milk used, the bacteria added, the size of the curds, the temperature at which the cheese is heated, the length of time for which it is brined, and the amount of moisture in the final product can all be varied to create different cheeses.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, salt, microbial cultures/bacteria, rennet/coagulant |
| Milk Source | Cow, goat, sheep, camel, llama, reindeer, water buffalo, horse |
| Milk Type | Pasteurized, unpasteurized, organic, skimmed, etc. |
| Milk Flavor | Depends on the animal's breed, feed, and pasture |
| Production Method | Fresh, lactic natural rind, bloomy rind, pasta filata, etc. |
| Texture | Hard, soft, crumbly, spreadable, dry, semi-dry, etc. |
| Flavor | Salty, nutty, roasted, sweet, etc. |
| Aging | Aged, unaged, young |
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What You'll Learn
Milk and bacteria
Cheese is made from three ingredients: milk, salt, and live microbial cultures, including rennet. The milk used is usually cow's milk, but it can also come from goats, sheep, or buffalo. The milk is collected from dairy farms and taken to a cheese plant for processing. Once there, cheesemakers will test the milk for quality and purity. The milk is then filtered, standardised, and pasteurised.
After pasteurisation, "starter cultures" or "good bacteria" are added to the milk. These bacteria are mostly from the Lactococcus, Lactobacillus, or Streptococcus families. The bacteria produce acids that convert the milk's natural sugar (lactose) into lactic acid, causing the milk to curdle and solidify. The bacteria also determine the cheese's flavour and texture. Different types of bacteria are used to create different types of cheese. For example, Swiss cheese uses Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving the cheese its holes.
The curds are then cut, stirred, and heated to release whey. The curds are then separated from the whey and salted. The curds are then pressed into a form or hoop and brined to remove more whey. This process determines the final shape and consistency of the cheese.
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Curdling and straining
The process of curdling and straining is a crucial step in cheese-making, requiring precision and consistency to achieve the desired texture, taste, and quality. Curdling involves the controlled separation of milk solids and whey through enzymatic reactions, coagulation, and fermentation. The milk is prepared and inoculated with lactic-acid-producing bacteria, which can be done by adding starter cultures that contain living bacteria that eat the lactose sugar in milk, turning it into lactic acid. The milk is then acidified, and a coagulant is added to cause a reaction that curdles the milk, creating curds. The type of bacteria and coagulant used, as well as the temperature and time given for curdling, will depend on the variety of cheese being made.
During the curdling process, the milk protein casein clumps together and precipitates out of solution, forming a solid or gel-like structure called the curd. The curd traps most of the fat, bacteria, calcium, phosphate, and other particulates. The remaining liquid, known as whey, contains water, proteins resistant to acidic and enzymatic denaturation, carbohydrates (lactose), and minerals. The curds and whey must then be separated, which can be done by cutting the curd with long knives to help release the whey. The size of the curd pieces after cutting will influence the cheese's moisture level, with larger chunks resulting in moister cheese and smaller pieces leading to drier cheese.
After cutting, the curds are processed by stirring, cooking, and washing to further acidify and dry them. The whey is then drained, leaving a mat of cheese curd. This mat is then cut into sections and flipped repeatedly before milling. The curd can also be pressed to remove any remaining whey and create a homogeneous texture in the final cheese. The amount of water removed during these steps will depend on how long the desired cheese product is intended to last, as drier cheeses tend to have a longer shelf life.
Straining the cheese mixture is an important step in the cheese-making process, and different tools and techniques can be used to achieve the desired level of straining. Cheesecloth, for example, comes in various grades, with higher grades indicating a sturdier and more durable cloth. A more durable cheesecloth allows for better straining of solids while being less permeable to liquids. Other common substitutes for cheesecloth include coffee filters, medical gauze, and paper towels, which are suitable for straining lighter foods or covering food.
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Pressing and shaping
Cheese moulds come in various sizes and shapes, which will affect the final cheese. The 'height to width' and 'surface to mass' ratios will influence ripening, stability during handling, and even distribution. For example, a washed-rind or soft-ripened cheese that matures from edge to centre would not age properly if it were too thick. However, if it were too wide, it would be very difficult to handle.
The pressing process typically starts with lighter weights applied for shorter periods, then transitions to heavier weights for longer periods (up to 12 hours). Starting with lighter weights prevents soft curds from being pushed out of any gaps in the mould and stops too much butterfat from being pressed out, which could cause a hard outer surface to form too soon and hinder proper drainage. The weight and pressure applied are relative to the surface and density of the cheese, so adjustments may be needed if the cheese size differs from a specific recipe.
During pressing, the cheese must be regularly unwrapped, redressed, and turned to prevent the cheesecloth from becoming moulded into the cheese. Turning the cheese also helps distribute the remaining whey evenly, ensuring the cheese doesn't develop uneven surfaces, shapes, and textures.
After pressing, the cheese is almost ready for the ageing process. However, it may first be immersed in a brine bath to promote rind formation and influence its aroma. The brine bath also acts as a natural preservative, extending the cheese's shelf life.
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Ageing
During ageing, the lactose in the cheese continues to break down into lactic acid, making the cheese more sour and sharp over time. This process also makes the cheese easier to digest, as there is less lactose present. In addition to the breakdown of lactose, the proteins in the cheese also undergo proteolysis, a chemical process where long protein chains break down into smaller sections of amino acid compounds. These amino acid compounds are responsible for the different flavours and textures found in aged cheeses, such as fruity, nutty, or smoky flavours.
The ageing process also affects the texture of the cheese. As the cheese ages, it hardens and becomes more firm or crumbly. The specific ageing time varies for each type of cheese, with softer cheeses like Camembert or Brie typically requiring a shorter ageing period of a few weeks to a month, while harder cheeses like Cheddar, Gouda, or Parmesan benefit from longer ageing periods of several months or even years.
To prepare the cheese for ageing, the surface is often brushed with a coating, such as olive oil or a mould called Penicillium camemberti, to enhance flavour and texture. The cheese is then stored in a cool, controlled environment, and the larger the cheese, the better it ages. Proper ageing techniques, such as maintaining the correct humidity and temperature, are crucial to ensure the cheese ages well and does not spoil.
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Texture and flavour
The texture and flavour of cheese are influenced by a variety of factors, resulting in diverse characteristics across different types of cheese.
Flavour
The flavour of cheese is influenced by several factors, including the type of milk used, the feed and breed of the animal, and the process of pasteurisation. Using milk from different animals, such as cows, goats, or sheep, contributes to distinct flavours. For example, goat's milk cheese has a distinctive flavour and tends to be white in colour. The type of animal feed can also affect flavour by varying the levels of certain plant-derived odor molecules in the milk. Pasteurisation, which involves heating the milk to kill bacteria, can slightly alter the flavour and texture of the cheese by reducing its creaminess and fat content.
The ageing or ripening process is crucial for flavour development. As cheese ages, microbes and enzymes break down casein proteins, intensifying the flavour. Longer ripening periods result in stronger flavours. Additionally, salt, skin washes, bacteria, and moulds contribute to the flavour profile. For instance, mould-ripened cheeses like Camembert and Brie have a characteristic flavour due to the mould's production of protein-digesting enzymes. Washed-rind cheeses, such as Epoisses and Munster, develop a distinctive flavour and aroma from the growth of orange bacteria.
Texture
The texture of cheese is influenced by factors such as moisture content, ageing, and processing techniques. Higher moisture content results in softer cheeses, while lower moisture content yields harder cheeses. The ageing process impacts texture, with older cheeses losing more moisture and becoming harder and more crumbly. Processing techniques like cutting and heating the curds can affect texture. For example, the "hard heated" method used in some French, Swiss, and Italian mountain cheeses involves cutting the curds into small pieces and heating them, resulting in a more elastic texture. Stretching the curd, as done with mozzarella, creates a stringy texture.
Flavour and Texture Combinations
Some cheeses are known for their unique combinations of flavour and texture. Blue cheese, for instance, is rich and creamy like soft cheese but also pungent and perfumed like hard cheese. Roquefort, a type of blue cheese, has a moist, soft, crumbly, and cratered texture with a robust pungency and a metallic tang balanced by sweet burnt caramel notes. Danablu, another blue cheese, is sharp and pungent but milder than other blue cheeses, with a smooth and crumbly texture. Feta, a sheep's milk cheese, has a brittle, dry, and grainy texture and is often paired with stone fruits, melons, and honey.
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Frequently asked questions
The main ingredients used to make cheese are milk, cultures, rennet/coagulant, and salt.
Milk is collected from dairy farms and taken to a cheese plant. The milk is then filtered, standardised, and pasteurised. "Starter cultures" are then added to the milk, which ferment the lactose into lactic acid. The mixture is then cut to release the whey, and the curds are stirred and heated to release more whey. The curds are then separated from the whey and salted. The curds are then pressed into a mould to form the final cheese.
Different types of cheese are made by varying the production method, breed of cow, the cow's feed, whether the milk is pasteurised, aging time, size, and other factors.
Fresh cheese is made by acidifying milk and then draining off the whey. Fresh cheese is also known as "unripened" cheese because it is not aged at all.
