Bushra Griffith
Cheese is a beloved food worldwide, and it comes in various shapes and sizes, including wheels, wedges, and blocks. Blocks of cheese are typically rectangular bricks, such as Cheddar or Red Leicester, and can be further sliced or cut into wedges for consumption or cooking. The process of making a block of cheese involves pressing a milled curd mixture into a mold, which can be in the form of a basket or hoop, and allowing it to solidify into the desired shape. Some cheeses, like Cheddar, Brie, and Parmesan, undergo an aging process that enhances their flavor, texture, and aroma. This aging occurs in a controlled, cool environment and can last from a few days to several years.
| Characteristics | Values |
|---|---|
| Moulds | Can take the form of baskets or hoops |
| Basket moulds are open on one end, hoop moulds are bottomless | |
| Moulds are usually round or rectangular, resulting in cylinders or blocks of cheese | |
| Cheesemaking | The cheesemaker presses the milled curd mixture into the mould and leaves it to solidify |
| Cheddar, brie and parmesan must age to reach their final form | |
| Aging occurs in a controlled, cool environment | |
| Aging causes molecular changes that harden the cheese and intensify the flavour | |
| Aging can take from a few days to many years | |
| Aging effects | Evaporation lowers moisture content, creating a firmer and crumblier texture |
| Breakdown of proteins and fats affects the texture, causing it to become smoother and more spreadable | |
| Aromatic compounds develop, giving aged cheeses their distinct and intense aromas | |
| Cheddaring process | Artisan cheeses involve stacking blocks of curd by hand to drain whey |
| This process is automated for block cheeses | |
| 18kg cheeses are formed into straight-edged blocks to make cutting easier |
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What You'll Learn
- Large-scale production: Blocks of cheddar are made in factories using pasteurised milk
- Moulding: The curd mixture is pressed into a mould and left to solidify
- Aging: Cheese is left to age in a cool, controlled environment, which intensifies flavour and hardens texture
- Evaporation: Evaporation during aging lowers moisture content, creating a firmer texture
- Packaging: Blocks are packaged in sealed plastic bags to prevent a rind from forming and weight loss
Large-scale production: Blocks of cheddar are made in factories using pasteurised milk
Blocks of cheddar are made in factories using pasteurised milk. This process is carried out on a much larger scale than the production of round truckles of farmhouse cheddar, which are often made with raw milk. The cheddaring process for artisan cheeses, which involves stacking blocks of curd by hand to help drain whey, is automated for block cheeses, with capacities of up to 15 tonnes per hour. The 18kg cheeses are formed into straight-edged blocks to make cutting easier and are matured in sealed plastic bags to prevent a rind from forming and to stop weight loss.
The moulds used to shape the cheese can take the form of baskets or hoops. Basket moulds are only open on one end, and hoop moulds are bottomless, meaning they only wrap around the sides of the curd. In either case, the cheesemaker presses the milled curd mixture into the mould and leaves it there to solidify into the desired shape. Most moulds are round or rectangular, resulting in cylinders or blocks of cheese.
Some cheeses, including cheddar, brie, and Parmesan, must be aged to reach their final form. This process occurs in a controlled, cool environment, and it can take anywhere from a few days to several years. As the cheese ages, molecular changes cause it to harden and the flavour to become more intense. The development of mould during this process also adds unique colour and flavour to the cheese.
Once the cheese has finished ageing, it is ready for consumers to enjoy. Retailers sell cheese in whole wheels, blocks, or wedges to make it easier for people to buy the desired amount.
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Moulding: The curd mixture is pressed into a mould and left to solidify
Moulding is an important step in the cheese-making process. Once the cheesemaker has prepared the curd mixture, they will press it into a mould and leave it to solidify. The moulds can be in the shape of baskets or hoops. Basket moulds are open only at one end, while hoop moulds are bottomless, wrapping around the sides of the curd. The curd mixture is pressed into the mould and left to solidify, taking on the shape of the mould. Most moulds are round or rectangular, resulting in cylinders or blocks of cheese.
The moulding process is crucial to giving cheese its distinct shape. The curd mixture needs to be pressed firmly and evenly into the mould to ensure a consistent texture and shape. This step requires skill and precision to ensure the cheese has the desired consistency and appearance.
After the curd mixture has been pressed into the mould, it is left to solidify. The length of time depends on the type of cheese and the desired texture. Some cheeses are left to solidify for a shorter period, resulting in a softer, more creamy texture. Others are left for a more extended period, creating a firmer, denser cheese.
Additionally, some cheeses are aged after moulding to develop their flavour and texture further. Aging occurs in a controlled, cool environment, and during this process, molecular changes cause the cheese to harden and intensify in flavour. The aging process can take anywhere from a few days to several years, depending on the type of cheese.
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Aging: Cheese is left to age in a cool, controlled environment, which intensifies flavour and hardens texture
Once the desired cheese shape has been achieved, the process of ageing begins. This is a vital step in the cheesemaking process, as it impacts the flavour, texture, and aroma of the final product.
Aging, also known as ripening or maturation, is the process by which cheese develops its full flavour, aroma, and texture. It is characterised by a series of complex physical, chemical, and microbiological changes. The most important agents in this process are bacteria and enzymes from the milk, as well as lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants.
The ageing process can take anywhere from a few days to several months or even years, depending on the type of cheese. During this time, the cheese is left to rest in a carefully controlled, cool environment. The temperature and relative humidity are maintained at specific levels to encourage the growth of surface mould and the ripening of the cheese by fungi.
As the cheese ages, it undergoes molecular changes that cause it to harden and intensify in flavour. Evaporation lowers the moisture content, creating a firmer and crumblier texture. The breakdown of proteins and fats also affects the cheese's texture, making it smoother and more spreadable in some cases. Additionally, the release of aromatic compounds gives aged cheeses their distinct and intense aromas.
Overall, the ageing process plays a crucial role in intensifying the flavour and hardening the texture of the cheese, transforming it into the final product that consumers can enjoy.
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Evaporation: Evaporation during aging lowers moisture content, creating a firmer texture
Evaporation plays a critical role in the cheese-making process, particularly during the aging stage. Aging cheese involves storing it in a cool, dry place under controlled temperature and humidity conditions. This process is essential to developing the desired flavour, texture, and aroma characteristics.
During aging, evaporation occurs, lowering the moisture content in the cheese. This evaporation contributes to a reduction in humidity levels, which, in turn, influences the rate of moisture loss from the cheese. Higher temperatures generally increase evaporation rates, accelerating moisture loss, while cooler temperatures help maintain more stable humidity conditions, slowing down moisture loss.
The rate of evaporation and moisture loss during aging is crucial as it directly impacts the texture of the cheese. A controlled amount of evaporation creates a firmer texture in the cheese. However, if moisture evaporates too quickly, it can lead to "case hardening," where the exterior becomes overly firm while the interior remains soft. This imbalance in moisture distribution can also encourage the growth of unwanted mould species and surface defects, such as discolouration and irregular rind development, compromising the final product's quality.
To manage evaporation and moisture levels during aging, cheesemakers employ various techniques. Regular turning and wiping of the cheese help prevent moisture from accumulating unevenly. Using proper aging mats or wooden boards can also help achieve optimal moisture distribution. Additionally, creating dedicated aging spaces with controlled temperature and humidity settings is essential for successful evaporation and moisture management during the aging process.
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Packaging: Blocks are packaged in sealed plastic bags to prevent a rind from forming and weight loss
Once the cheese has been pressed into a mould and left to solidify, it is then packaged for retail. Retailers sell cheese in whole wheels, blocks, or wedges to make it easier for people to buy the amount they want. Blocks of cheese are often packaged in sealed plastic bags to prevent a rind from forming and to prevent weight loss. This is particularly important for cheeses that are still maturing, such as cheddar, which is formed into straight-edged blocks to make cutting easier.
Cheese blocks are also sold in bulk wholesale to delis, restaurants, and other foodservice businesses. Wholesale block cheese is packaged in bulk sizes and offered at a lower price per unit. This allows delis to sell cheese slices by weight and restaurants to shred and slice their own cheese for the freshest ingredients and toppings.
Some cheeses, like cheddar, brie, and Parmesan, must age to reach their final form. Aging occurs in a controlled, cool environment, and during this process, molecular changes cause the cheese to harden and the flavor to intensify. The aging process can take anywhere from a few days to several years. The development of mold during aging can also add unique colour and flavor to the cheese.
After the aging process is complete, the cheese is packaged and ready for consumers to enjoy. Some cheeses are sold in cloth wrapping, while others are packaged in sealed plastic bags to maintain freshness and prevent weight loss.
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Frequently asked questions
Blocks of cheese are made from a milled curd mixture that is pressed into a mould and left to solidify.
Moulds can be in the form of baskets or hoops. Basket moulds are open on one end, and hoop moulds are bottomless, wrapping around the sides of the curd. Most moulds are round or rectangular, resulting in either cylinders or blocks of cheese.
Some cheeses, such as cheddar, brie, and parmesan, need to be aged to reach their final form. This process can take anywhere from a few days to several years. During ageing, molecular changes cause the cheese to harden and intensify in flavour.
As the cheese ages, enzymes break down proteins and fats, creating a range of compounds that give the cheese its distinct flavour, texture, and aroma.
