Andy Montoya
Cheese is made from the same basic ingredient: milk. Yet, there are numerous varieties of cheese with different styles, textures, and flavours. The flavour of cheese is a complex sensation that arises from aroma, taste, and texture. The process of cheese-making involves numerous microbiological and biochemical reactions, including glycolysis, lipolysis, and proteolysis. These processes lead to the formation of numerous compounds that contribute to the aroma and flavour of cheese. The initial fresh curds from any cheese type taste more or less the same, but it is during the ripening process that the biochemical processes occurring due to the action of milk native enzymes and bacteria present in the curd contribute to the development of cheese flavour.
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What You'll Learn
The role of bacteria and enzymes
The flavour of cheese is influenced by many factors, including microorganisms, enzymes, and processing steps. One of the major processes occurring in ripened cheeses is the breakdown of lactose into lactic acid by starter cultures, which eat the glucose molecule and turn it into lactic acid. This process lowers the pH of the cheese and often results in an acidic, sour, or tart flavour. The length of fatty acid chains also determines flavour and aroma. Short-chain fatty acids, such as butyric acid, are responsible for a "rancid" flavour in some cheeses, while medium-chain fatty acids contribute to the goat-like flavour in goat cheeses.
Enzymes called lipases clip off fatty acids from lipids, releasing free fatty acids that contribute to the taste and aroma of cheese. The addition of enzymes improves the flavour of certain cheeses, such as cheddar. Enzymes also play a crucial role in the degradation of casein and peptides, leading to the production of free amino acids (FAA), which contribute directly to the basic taste of cheese.
Bacteria are added to milk to initiate the fermentation process, transforming milk sugars into lactic acid, which gives cheese its tangy taste. Different types of bacteria and their combinations result in distinct types of cheese. For example, blue cheese is made by adding the fungus Penicillium roqueforti to milk. The specific bacteria added to Swiss cheese produce holes through the fermentation of acids over time.
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Pasteurisation and temperature
The process of pasteurisation involves heating milk to 62 degrees Celsius to rid it of bacteria such as listeria. This initial step of "cooking" the milk alters the flavour of the cheese by changing its consistency. Unpasteurised cheese tends to be smoother, with a creamier taste, while pasteurised cheese has a more distinct, sharp flavour.
Temperature plays a significant role in the flavour development of cheese. The heating of milk, as mentioned earlier, is a crucial step in pasteurisation. Additionally, temperature influences the activity of bacteria and enzymes, which are essential for flavour formation. Different types of bacteria and enzymes are added to milk during cheesemaking, and these microorganisms thrive within specific temperature ranges. The temperature at which cheese is stored and aged also impacts flavour development. For example, blue cheese is aged in dedicated caves to prevent bacteria from interacting with other cheeses' flavour profiles.
The addition of bacteria and enzymes to milk is a critical step in cheesemaking. These microorganisms contribute to flavour development by breaking down sugars and proteins in the milk, producing compounds that give cheese its unique aroma and taste. The specific types of bacteria and enzymes added, as well as the temperature at which they are cultured, influence the resulting flavour profile of the cheese.
Furthermore, temperature affects the breakdown of lactose into lactic acid, a process that significantly impacts flavour and texture. Lactose is a sugar composed of glucose and galactose molecules. By heating milk, the starter culture breaks down lactose, consuming glucose and converting it into lactic acid. This acid formation lowers the pH of the cheese, often resulting in an acidic, sour, or tart flavour. The length of time the cheese is allowed to ripen at specific temperatures also plays a role in flavour development, with longer ripening times leading to more complex flavours.
The formation of free fatty acids through lipolysis is another important temperature-dependent process in flavour development. Enzymes called lipases break down fatty acids, releasing them from the original lipid structure. These free fatty acids contribute to both taste and aroma. The length of the fatty acid chains determines the specific flavour and aroma characteristics. For example, short-chain fatty acids like butyric acid can impart a "rancid" flavour, while medium-chain fatty acids contribute to the goat-like flavour found in goat cheeses.
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Moisture content
The moisture content of cheese plays a significant role in determining its texture and flavour. Higher moisture content results in softer cheeses, while lower moisture content leads to harder, densely packed cheeses. For example, blue cheese is aged in a dedicated cave to prevent the bacteria from interacting with other cheeses' flavour profiles, and it becomes extra sharp and salty due to moisture loss and added salt for preservation.
The texture of cheese is influenced by the amount of fat it contains, with higher fat content resulting in softer cheeses. For instance, Alpine cheese and Gouda tend to have less fat than softer cheeses. The process of separating curds and whey also impacts texture; the more renet added, the more the curds separate from the whey, resulting in a more solidified cheese.
The length of time cheese is aged also affects its moisture content and, consequently, its texture and flavour. Cheeses that are left to age for months or even years, like blue cheese, develop more complex flavours due to moisture loss and the formation of flavour compounds. During ageing, the cheese is smoothed and covered with a skin, wax, yeast, or cloth to prevent unwanted substances from entering and altering the cheese's moisture content and flavour.
The type of milk used in cheesemaking also impacts moisture content. For example, Gorgonzola, a soft and delicately crumbly cheese, is made from unskimmed cow's milk, while Roquefort, another soft blue cheese, is made with sheep's milk and has a moist texture.
In summary, the moisture content of cheese is a critical factor in determining its texture and flavour, with higher moisture content leading to softer cheeses and lower moisture content resulting in harder cheeses. The ageing process, type of milk, and production techniques further influence the moisture content and, ultimately, the unique characteristics of each cheese variety.
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Length of time
The length of time that cheese is left to age is a significant factor in its flavour profile. The longer the cheese is left to age, the more complex its flavour becomes. This is due to the various biochemical and microbiological reactions that occur during the ripening process, which leads to the creation of new flavour compounds.
For example, the famous Swiss cheese Emmentaler gets its distinctive holes from the fermentation of acids released by bacteria over time. The longer the cheese is left to age, the more time bacteria have to create these holes and develop flavour.
Similarly, blue cheese is left to age in a dedicated cave to prevent the bacteria from interacting with other cheeses' flavour profiles. The longer blue cheese is left to age, the sharper and saltier it becomes due to moisture loss and added salt.
The length of time also affects the texture of the cheese, which in turn influences its flavour. Softer cheeses are often left to their own devices, allowing gaps between the curds to remain, while harder cheeses are compressed to remove these gaps. The more fat a cheese contains, the softer it will be, and fat also plays a role in generating flavour and aroma.
Cheese-makers must carefully consider the length of time their cheese is left to age, as this will determine the final flavour and texture of the product.
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Type of milk
The type of milk used in the cheesemaking process is a key factor in determining the flavour of the final product. Different types of milk have distinct compositions of fats, proteins, and sugars, which can significantly influence the taste and texture of the resulting cheese.
For example, blue cheese is typically made using cow's, sheep's, or goat's milk. The type of milk chosen can impact the overall flavour profile of the blue cheese. When using cow's milk, the cheese tends to have a more robust and earthy flavour, as seen in English Stilton, which is made specifically in the counties of Nottinghamshire, Leicestershire, and Derbyshire. On the other hand, blue cheese made with sheep's milk, such as French Roquefort, tends to have a more pungent and metallic tang, balanced with sweet burnt caramel notes.
Similarly, the choice of milk can affect the texture of the cheese. For instance, Gorgonzola, an Italian cheese made from unskimmed cow's milk, has a soft and delicately crumbly texture, making it ideal as a "dessert" cheese. In contrast, a blue cheese made with goat's milk may have a slightly different texture due to the unique composition of goat's milk.
The process of pasteurisation, or lack thereof, also plays a role in the flavour development of cheese. Pasteurisation involves heating milk to 62 degrees Celsius to eliminate bacteria. Unpasteurised cheese tends to have a smoother and creamier texture, contributing to a creamier taste. On the other hand, pasteurised cheese may have a more distinct flavour profile due to the absence of certain bacteria.
Additionally, the fat content of the milk can influence the texture of the cheese. Cheeses made with milk containing higher fat levels tend to be softer, while those made with lower fat milk are denser and harder. For example, Alpine cheese and Gouda tend to have lower fat content, resulting in a firmer texture.
Furthermore, the breakdown of lactose, a sugar found in milk, into lactic acid during the cheesemaking process can significantly impact flavour. The starter culture breaks down lactose, consuming the glucose and converting it into lactic acid. This process lowers the pH of the cheese, often resulting in an acidic, sour, or tart flavour. The formation of lactic acid and its impact on pH can vary depending on the type of milk used, influencing the overall flavour profile.
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Frequently asked questions
The flavour of cheese is influenced by a variety of factors, including the type of milk used, the cheesemaking technique, and the region in which it is produced. Different cheesemaking techniques have developed over time in response to new technologies and changing consumer demands.
Bacteria plays a crucial role in cheese flavour. Bacteria and fungi break down milk fats and proteins, creating the creamy texture and flavour of cheese. Different strains of microbes can produce different taste components. For example, lactic acid bacteria produce volatile compounds that give some cheeses a rich, buttery taste.
The ageing or ripening period helps develop a cheese's flavour. As cheese ages, microbes and enzymes break down casein proteins, intensifying the flavour. The ripening period can vary from several days to 2 or more years, and the cheese's flavour will become stronger as it loses moisture.
Cheese flavour is a complex combination of aroma, taste, and texture. Several compounds are responsible for these characteristics, including volatile sulphur compounds, butyric acid, and fatty acids.
