Patrick Oconnell
Cheese is a dairy product made from milk, salt, culture, and rennet. It is produced in a variety of flavours, textures, and forms by coagulating the milk protein casein. The process of making cheese involves curdling milk using rennet or an acid, separating the curds (solid) from the whey (liquid), draining and shaping the curds, and then ageing them to develop flavour and texture. Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. It is used in a variety of dishes and cuisines around the world, and its popularity has spread globally along with European and Euro-American culture and food.
| Characteristics | Values |
|---|---|
| Cheese Production | Milk is collected from dairy farms and undergoes strict quality and purity tests. It is then filtered, pasteurized, and standardized. |
| Coagulation | Starter cultures and rennet are added to form curds. Rennet is an enzyme that causes milk to coagulate and separate into curds (solid) and whey (liquid). |
| Cutting and Heating | Curds are cut, stirred, and heated to release whey. |
| Pressing and Shaping | Curds are pressed into molds or brined, depending on the cheese type. |
| Aging and Packaging | Cheese is aged under controlled conditions of temperature and humidity to develop flavor and texture. It is then packaged for distribution. |
| Cheese Uses | Cheese is valued for its portability, long shelf life, and nutritional content, including fat, protein, calcium, and phosphorus. |
| Cheese Popularity | Cheese has become increasingly popular worldwide due to the spread of European and Euro-American culture and food. |
| Cheese Varieties | Over a thousand types of cheese exist, with variations in style, texture, and flavor depending on milk origin, pasteurization, butterfat content, bacteria, aging, and added flavorings such as herbs, spices, or smoke. |
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What You'll Learn
Cheese as a global food
Cheese is a dairy product that is produced from milk, usually from cows, buffalo, goats, or sheep. It is made by coagulating the milk protein casein, and it contains proteins and fat from milk. Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. It has been a popular food in Europe, the Middle East, the Indian subcontinent, and Tibet, as well as areas influenced by these cultures. However, with the spread of European imperialism and Euro-American culture, cheese has become increasingly popular worldwide.
The process of cheesemaking involves curdling milk using rennet or an acid, separating the solid curds from the liquid whey, and then draining, shaping, salting, and ageing the curds to develop flavour and texture. Cheesemakers manipulate the four basic ingredients of milk, salt, culture, and rennet in various ways to create different flavours, smells, and textures. The type of milk used, the addition of bacteria or starter cultures, the ageing process, and the inclusion of flavouring agents such as herbs, spices, or smoke all contribute to the distinct characteristics of each cheese variety.
Cheese can be produced on a small scale by artisans known as fromagers or cheesemakers, or on a large scale in modern cheese plants. The large-scale production of cheese first became successful in the United States. Today, cheese is distributed globally through vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen.
Cheese is a versatile food that can be consumed in a variety of ways. It can be eaten on its own as a snack or appetiser, or it can be incorporated into dishes as an ingredient. It is often used in sandwiches, grilled cheese, pizzas, pasta dishes, salads, and more. The type of cheese used can vary depending on personal preference and the desired flavour and texture of the dish.
Cheese has become an integral part of global cuisine, with over a thousand types of cheese available from various countries. It is used in a multitude of dishes and recipes, showcasing its adaptability and popularity as a food ingredient.
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The history of cheese
Cheese is an ancient food whose origins predate recorded history. The earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated. The production of cheese likely began over 7,000 years ago, and there is evidence that it was being made in Egypt around 5,000 years ago. The earliest direct evidence of cheesemaking has been found in excavated clay sieves (holed pottery) over seven thousand years old, in places like Kujawy, Poland, and the Dalmatian coast in Croatia. Shards of holed pottery found in Switzerland are hypothesized to be cheese strainers and date back to roughly 8,000 years ago.
There is no conclusive evidence indicating where cheesemaking originated, but it could have been in Europe, Central Asia, the Middle East, or the Sahara. The earliest cheeses were likely similar in texture to rustic cottage cheese or present-day feta, and were probably made by accident. One theory suggests that ancient peoples put milk out as an offering to the gods, and noticed that it became thick when it grew warmer. Another theory suggests that ancient travellers carried milk in pouches made from the stomachs of sheep, and that the rennet in the lining of the pouch, combined with the heat of the sun, caused the milk to separate into curds and whey.
Cheese was certainly made in many parts of the Roman Empire, and the Romans introduced cheesemaking to England. By the time of the early Roman Empire, cheese-making had become a mature craft, and it spread with the Roman army and traders to the furthest reaches of the Empire. Pliny's Natural History (77 CE) devotes two chapters to the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from villages near Nîmes, but did not keep long and had to be eaten fresh.
Cheese-making continued to flourish in Europe, and became an established food. In the 10th century, Italy became the cheesemaking centre of Europe. In the 16th and 17th centuries, several popular cheeses were first recorded, such as Cheddar, Parmesan, and Gouda. In 1851, the first cheese factory in the United States was built in Oneida County, New York. In the 20th century, Wisconsin became the centre of the American cheese industry, and today it has more skilled and licensed cheesemakers than any other state.
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How cheese is made
Cheese is made by curdling milk, separating the curds (solid) from the whey (liquid). The curds are then drained, shaped, salted, and aged to develop flavour and texture.
The process begins with milk, which is usually cow's milk due to its wide availability and optimal fat and protein content. However, cheese can also be made from sheep, goat, buffalo, camel, horse, or yak milk. The milk undergoes quality and purity tests to ensure it meets safety standards, and it is then filtered and pasteurised to kill harmful bacteria and extend shelf life.
After pasteurisation, good bacteria or "starter cultures" are added to the milk. These bacteria ferment the lactose into lactic acid, influencing the cheese's flavour and texture. The amount and type of bacteria added will depend on the desired cheese variety. The next step is to add rennet, an enzyme that causes the milk to thicken and form a gel-like consistency. The amount of rennet added and the time needed for it to separate into curds will vary depending on the type of cheese being made.
Once the milk has started to gel, cheesemakers cut it to allow the whey to escape, creating firmer curds. The curds are then stirred and gently heated, further releasing whey and concentrating the solids. For drier cheeses, smaller curds are cut to release more moisture, while larger curds retain more moisture, resulting in softer cheeses.
After the whey is drained, the curds are shaped into cheese moulds and may be salted or brined, depending on the cheese variety. Pressing the curds into moulds expels any remaining whey and gives the cheese its signature shape and texture. The final step is ageing the cheese under controlled conditions, during which the cheese develops its distinct flavours, textures, and aromas. The ageing process can vary from a few months to several years, depending on the type of cheese.
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Different types of cheese
There are thousands of different types of cheese from around the world, each with distinct flavours, colours, and textures. They are generally categorised by milk, texture, country of origin, flavour, and preparation. Here are some of the most common varieties of cheese and their uses:
Cheddar
Cheddar is a semi-hard to hard cheese with a mild to sharp flavour, depending on its maturity. It is usually off-white but there is also a red version. Cheddar is a versatile cheese that can be used in sandwiches, burgers, and casseroles, and aged cheddar works well on a cheese board and pairs well with red and white wines.
Mozzarella
Mozzarella is a soft, smooth-textured cheese that comes from southern Italy and is traditionally made from buffalo milk. It has a mild flavour and is widely used in Italian cooking. It is a staple in pizzas, lasagnas, and paninis due to its melting quality. It is also served raw in caprese salads, sliced with tomatoes, basil, and olive oil.
Feta
Feta is a fresh, dry cheese made from goat's or sheep's milk, which comes from Greece and has an extra-sharp flavour. It is classically used in Greek salad, crumbled over salads and soups, roasted with vegetables, or stirred into pasta.
Blue Cheese
Blue cheese is made with a certain type of edible mould, penicillium, which appears as blue spots within the cheese. It is usually soft or semi-soft and has a strong, sharp flavour. It can be crumbled or melted and used as a topping for salads, burgers, and dressings.
Gouda
Gouda is a semi-hard to hard cheese with a smooth, fruity, earthy, and nutty flavour. It melts well and can be grated, sliced, cubed, and melted. It is commonly used on sandwiches, in hot meals, and over French onion soup.
Emmental
Emmental is a semi-soft cheese from Switzerland, characterised by large holes. It is made from fresh raw cow's milk and has a mild to sharp flavour with fruity undertones. It melts very well and is often used in fondue, but it can be melted over almost anything without overwhelming other flavours.
Cottage Cheese
Cottage cheese is a fresh, mild cheese with a creamy texture. It is made by curdling milk, typically cow's milk, with an acid like lemon juice or vinegar. It is highly nutritious, rich in protein, and low in fat. It can be used in both sweet and savoury recipes.
Gruyere
Gruyere is a Swiss cheese with a firm texture and a complex, nutty to fruity flavour. It is made from cow's milk and is typically aged for several months to develop its unique flavour profile. It is commonly used in quiches, gratins, and French onion soup, and is perfect for dipping bread and vegetables in fondue.
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How cheese is packaged and distributed
The packaging and distribution of cheese are important considerations for cheesemakers and retailers. The right packaging and distribution strategy can help maintain the integrity of the cheese and ensure it reaches the consumer in optimal condition.
Packaging
The primary function of cheese packaging is to protect the product from outside contaminants and keep it clean. However, good packaging should also preserve the cheese's texture, flavour, and microflora. It should also allow the cheese to "breathe", preventing moisture build-up and the development of unwanted moulds.
Different types of cheese have different packaging requirements. Fresh, high-moisture cheeses like mozzarella or feta in brine can be stored in plastic bags, pouches, or tubs in the fridge. On the other hand, bloomy rind, washed rind, and hard aged cheeses are more susceptible to the negative effects of plastic packaging, which can stifle their microflora and degrade their flavours and aromas over time.
Distribution
The distribution strategy for cheese will depend on the type of business and the target market. Large industrial creameries and artisan cheesemakers may use different distribution channels, such as supermarkets or specialist cheesemongers. The time it takes for cheese to reach its destination can vary from a couple of days to a few months, so proper shipping and care are crucial.
Cheese is highly perishable and sensitive to impact, pressure, temperature, humidity, and ventilation conditions. Computerized applications can help streamline distribution efficiency and monitor quality control during transportation. These systems can track various factors such as shelf life, expiration dates, and temperature control, which is essential for maintaining the quality of cheese during distribution.
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Frequently asked questions
Cheese is made with milk, salt, culture, and rennet. Milk consists of water, lactose, fat, minerals, and proteins, and the exact composition can vary depending on the animal it comes from. Rennet is the coagulant that holds the ingredients together.
First, milk is pasteurized to kill bacteria and make it safe for consumption. Then, good bacteria or "starter cultures" are added to the milk. The starter cultures ferment the lactose, the milk's natural sugar, into lactic acid. After this, rennet is added to cause the milk to coagulate into curds (solids) and separate from the whey (liquid). The curds are then cut, stirred, drained, and heated to release more whey. Finally, the curds are pressed into molds, salted, and aged to develop flavor and texture.
Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. It can be eaten on its own or used as an ingredient in dishes such as pizza, grilled cheese sandwiches, macaroni and cheese, and cheese dips.
