Bushra Griffith
Cheese is a dairy product made from milk. While most cheeses are made from cow's milk, milk from other animals, especially goats and sheep, is also used. The different flavours of cheese are influenced by various factors, including the type of milk used, the animal's diet, whether the milk has been pasteurised, butterfat content, bacteria and mould, processing, and ageing. For example, the flavour of blue cheese is developed by introducing a desired mould growth, usually by injecting a Penicillium culture into the cheese or lightly packing in the cheese curds to promote oxidation and create safe mould growth. Harder cheeses like Parmesan and Romano are aged longer, resulting in a more crumbly texture and more intense flavour.
| Characteristics | Values |
|---|---|
| Milk source | Cow, goat, sheep, buffalo |
| Animal diet | Flavour is influenced by what the animal is fed |
| Milk type | Pasteurised or unpasteurised |
| Milk treatment | Addition of bacteria or moulds, acid, rennet |
| Curd treatment | Cutting, heating, stirring, stretching, pressing |
| Whey treatment | Drained, reheated |
| Aging | Length varies, from a few months to a few years |
| Aging treatment | Piercing, needling, washing, salting |
| Texture | Soft, hard, crumbly, stretchy, stringy, supple, elastic, fudgy, oozing, creamy, smooth, crumbly |
| Flavor | Tangy, buttery, piquant, pungent, perfumed, sharp, salty, sweet, nutty, mushroomy, floral, caramel |
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What You'll Learn
- Pasteurisation: Pasteurising milk takes out some creaminess in flavour but kills bacteria
- Milk source: The type of milk used (cow, goat, sheep) affects the colour and texture of the cheese
- Milk variables: The breed of animal, their diet, and whether the milk is pasteurised or unpasteurised affects flavour
- Curds: Cutting curds into small pieces draws out moisture, changing flavour and texture
- Bacteria: Bacteria like Streptococcus and Lactobacillus influence flavour and texture
Pasteurisation: Pasteurising milk takes out some creaminess in flavour but kills bacteria
Pasteurisation is the process of heating milk to around 65° C (149° F) to kill off any pathogenic bacteria that could be harmful. This process is often used in large-scale cheese-making facilities as it is considered more efficient, with less care needed during the milk collection stage where bacteria from cows can be an issue. It also extends the shelf life of dairy products.
However, one of the drawbacks of pasteurisation is that it can take out some of the creaminess in flavour by killing off the good bacteria that gives some raw milk cheeses their unique, complex flavours. This can result in a less flavourful cheese. The enzymes in raw milk cheese are also believed by some industry experts to be healthier and aid digestion.
In Canada, most cheeses available are pasteurised. Unpasteurised cheese, on the other hand, is heated to a lower temperature of about 30° C (86° F) to allow the milk to start fermenting and eventually turn into cheese. This method is generally used by smaller makers of high-quality, artisanal cheeses who value the craft and tradition of cheese-making.
To balance the benefits of pasteurisation with the preservation of flavour, some cheese makers use a heat-treated method, heating the milk to approximately 55° C (131° F) for about 15 seconds. This approach is considered to strike a good balance, killing off harmful bacteria while retaining most of the complex flavours that would otherwise be lost at higher temperatures.
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Milk source: The type of milk used (cow, goat, sheep) affects the colour and texture of the cheese
The type of milk used to make cheese plays a significant role in determining the final product's colour and texture. For instance, the same type of cheese made from different milk sources can vary in flavour, texture, and colour. For example, Chaource, a French cheese, can be made from cow's milk, resulting in a tangy and dry young soft cheese or a buttery and nutty-flavoured aged soft cheese. On the other hand, Humboldt Fog, a goat's milk cheese from California, has a creamy and floral taste with a smooth yet crumbly texture.
The diet of the animal producing the milk also influences the sensory characteristics of the cheese. For example, studies have shown that cheeses made from the milk of cows fed nutrient-poor pasture had more intense cow odour and flavour, as well as a grittier texture. The same studies found no difference in the sensory characteristics of cheeses made from milk produced by cows fed nutrient-rich or poor pasture with different levels of concentrate.
The breed of the animal and whether the milk is pasteurised or unpasteurised also affect the flavour of the cheese. For example, Roquefort, a French blue cheese, is traditionally made from sheep's milk and has a robust, pungent flavour with a sweet burnt caramel note and a moist, soft, crumbly texture.
The production method also plays a role in the final product. For example, fresh cheeses are typically young, soft, and weak-bodied, made by acidifying milk and then draining off the whey, like cottage cheese. On the other hand, lactic natural rind cheeses are fresh cheeses that have been drained more, dried, and then aged. Natural yeasts, moulds, and bacteria grow on the rind, and classic examples include small French goats' milk cheeses like St Maure.
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Milk variables: The breed of animal, their diet, and whether the milk is pasteurised or unpasteurised affects flavour
Milk is the starting point for cheese, and evidence suggests that about 20% of the final flavour in a cheese comes from the milk. The breed of animal, their diet, and whether the milk is pasteurised or unpasteurised all affect the flavour of the cheese.
Breed of Animal
The breed of animal that produces the milk affects the flavour of the cheese. For example, the Caciovallo Palermitano raw milk cheese is made from different cow breeds (Cinisara and Brown) on separate diets. The Cinisara cows were fed pasture, while the Brown cows were fed hay with some concentrate and a little pasture. A full descriptive analysis was undertaken on the cheese produced from these cows, and it was found that most of the assessed sensory attributes were related to colour or texture and not flavour.
Animal Diet
The diet of the animal also affects the flavour of the cheese. Studies indicate an impact of phenolic compounds related to diet on the sensory character of milk and cheese, with p-cresol likely responsible for barny or cow flavours in dairy products. The main source of p-cresol in milk and cheese appears to be the rumen metabolism of β-carotene and aromatic acids. In addition, Guichard et al. found significant sensory differences in raw milk derived from a range of different pastures using a trained descriptive panel. These differences included overall odour intensity, overall aroma intensity, animal flavour, hay odour, butter odour, butter aroma, cream odour, and white colour.
Other studies have also shown that the diet of the animal can affect the flavour of the cheese. For example, Stefanon and Procida produced Montasio cheese from cows on three distinct diets (hay-based; hay and maize silage; hay, maize silage, and grass silage) and found that seven out of the most abundant volatile compounds were significantly affected by diet. Bugaud et al. produced Abondance cheese from milk of cows fed on pasture in valley or mountain regions and cows fed hay only. They found that cheeses produced from cows fed hay contained more 2-methyl-butanol and 3-methyl-butanol.
Pasteurisation
Finally, whether the milk is pasteurised or unpasteurised also affects the flavour of the cheese. Pasteurisation kills harmful bacteria, but it also kills the good bacteria that give some raw milk cheeses their unique, complex flavours. Unpasteurised cheese is made by heating the milk to about 30° C (86° F), which is just enough to allow the milk to start fermenting and eventually become cheese. The bacterial compounds of the cheese are not destroyed, resulting in a much more flavourful, powerful cheese. Heat-treated cheese is made by heating the milk to approximately 55° C (131° F) for about 15 seconds, which is considered a good balance between using pasteurised and unpasteurised milk as it kills off any potentially dangerous bacteria while still leaving most of the complex flavours.
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Curds: Cutting curds into small pieces draws out moisture, changing flavour and texture
The process of cutting curds is an important step in the cheesemaking process, particularly for harder varieties of cheese. After milk is acidified and coagulated, it forms curds, which are then cut into small pieces. This cutting process is typically done with a cheese "harp" or "knives", which are tools made up of parallel knife blades and/or wires. The curds are cut into cubes, which can range from 3/4-inch to 2-3 inches in size. This cutting action helps to draw out moisture from the curds, which in turn affects the flavour and texture of the final cheese product.
The removal of moisture from the curds is a critical step in changing the flavour and texture of the cheese. By reducing the moisture content, the cheese takes on a drier and more supple texture. This transformation is especially important for harder cheeses, as it gives them their characteristic elasticity and sweetness.
The size of the curd pieces also plays a role in determining the final characteristics of the cheese. Smaller curd pieces yield a cheese with a finer texture, while larger curd pieces result in a coarser texture. The texture of the cheese is further influenced by the temperature at which the curds are kept. Maintaining a temperature of 96°F (35.5°C) while stirring the curds will cause them to become smaller, impacting the overall texture.
Additionally, the cutting process is not always necessary, as some cheeses can be formed without it. For example, ricotta cheese can be made simply by stirring coagulated milk to break up the curd particles. However, for most cheeses, the cutting step is essential to developing the desired flavour and texture.
The freshly cut curds are often eaten as a snack, known for their mild flavour and rubbery texture, sometimes described as "squeaky". This unique sensory experience is best enjoyed when the curds are fresh, as refrigeration or freezing can cause them to lose their distinctive squeakiness and freshness.
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Bacteria: Bacteria like Streptococcus and Lactobacillus influence flavour and texture
Bacteria play a crucial role in the flavour and texture of cheese, with Streptococcus and Lactobacillus being two of the most influential types.
Lactic acid bacteria (LAB) are widely used in the fermented food industry, particularly in yogurt production, and some species are also commonly used in cheese-making. Streptococcus thermophilus, for example, is a lactic acid bacterium that is generally regarded as safe and is commonly used in yogurt and cheese production. It is believed to have evolved separately from other pathogenic Streptococcus species for at least 3000 years. S. thermophilus is used in combination with Lactococcus lactis to produce reduced-fat cheddar cheese with a texture and flavour similar to that of regular, full-fat cheese. This is because these bacteria produce exopolysaccharides (EPS), which give the cheese its texture and flavour.
Lactobacillus is another important genus of bacteria in cheese-making. Different species of Lactobacillus, such as Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactobacillus maltaromicus, are used in combination with Streptococcus to produce various dairy products. The specific species used can significantly impact the flavour and texture of the final product. For example, Lactobacillus delbrueckii subsp. bulgaricus is commonly used in yogurt production and contributes to its sharp taste and unique flavour. The fermentation of lactose by this bacterium produces lactic acid, which gives yogurt its texture and characteristic flavour.
In addition to their use in cheese production, these bacteria can also have beneficial health effects. For example, Streptococcus thermophilus may help reduce inflammation in the intestines and has been shown to reduce the risk of antibiotic-associated diarrhoea (AAD). Lactobacillus species are also known to be beneficial for human gut health and are used in the production of probiotics.
The starting point for any cheese is the milk used, which can vary in flavour depending on the animal's diet, breed, and whether the milk is pasteurised or unpasteurised. Different production methods, such as cutting the curds, heating, stretching, and adding mould, further contribute to the diverse range of flavours and textures in cheese.
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Frequently asked questions
Blue cheese is made by introducing a Penicillium mould culture to the cheese, which creates the blue veins. Needling is also used to pierce the cheese with needles to create more cavities for the mould to grow. Blue cheese is then aged in a dedicated cave to prevent the bacteria from interacting with other cheeses' flavour profiles.
Pasteurisation is a process that kills bacteria in milk. It can affect the flavour of cheese by reducing its creaminess. It also makes the cheese less fatty by breaking down fat with heat.
The flavour of the milk used to make cheese can be influenced by the animal's diet, breed, and whether the milk is pasteurised or unpasteurised. For example, goat's milk cheese has a distinctive flavour and is usually white in colour, while sheep's milk cheese is higher in fat and has a creamier texture.
As cheese ages, microbes and enzymes break down the casein proteins and intensify the flavour. The ageing process can also affect the texture of the cheese, making it more crumbly. Different cheeses have different ideal ageing conditions, with varying temperatures and humidity levels affecting the rate of ripening, moisture loss, and rind formation.
