Andy Montoya
There are thousands of types of cheese, each with its own unique taste, texture, and stink factor. The different types of cheese are influenced by several factors, including the type of milk, bacterial cultures, curd processing, and aging methods. The starting point is the milk: the milk will vary in flavour depending on what the animals are fed, their breed, and whether it is pasteurized or unpasteurized. The milk is then curdled using rennet or an acid, separating the curds (solid) from the whey (liquid). The curds are then drained, shaped, salted, and aged to develop flavour and texture. The longer the cheese ages, the more complex the flavours become. Cheeses can be classified in many different ways, but one way is by production method, which the French call cheese families.
| Characteristics | Values |
|---|---|
| Milk Source | Cow, Goat, Sheep, Buffalo, Reindeer, Camels, Yaks |
| Milk Treatment | Pasteurised, Unpasteurised |
| Milk Fat Content | Varied |
| Milk Sugar Content | Varied |
| Curdling Agent | Rennet, Acid |
| Draining Method | Drained, Slightly Drained |
| Shaping Method | Pressed, Molded |
| Salting Method | Salted Before Pressing, Brined After Pressing |
| Aging Method | Natural Aging, Artificial Bacteria Added |
| Rind Type | Natural, Washed, Bloomy |
| Texture | Soft, Semi-Hard, Hard |
| Moisture Content | High, Low |
| Flavor | Mild, Tangy, Salty, Nutty, Buttery |
| Color | White, Orange |
| Mold Type | White, Blue |
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What You'll Learn
Milk type and animal breed
The production process of cheese involves curdling milk with rennet or an acid, separating the curds (solids) from the whey (liquid), draining, shaping, salting, and ageing. Different cheese types require varying amounts of rennet and time for curdling. Cheesemakers may also cut the curds to facilitate whey release, creating firmer curds.
Goat's milk cheeses, such as Humboldt Fog from California, are known for their clean, creamy, and floral taste with a smooth yet crumbly texture. Goat's milk is also used to make fresh, tangy, and crumbly cheeses like feta, which can be made with sheep's or cow's milk as well.
Sheep's milk cheeses, such as French St Maure, are classified as lactic natural rind cheeses. These cheeses are slightly more drained, dried, and aged, allowing natural yeasts, moulds, and bacteria to develop on the rind. Sheep's milk cheeses tend to have a tangier flavour profile.
Cow's milk cheeses, like Cheddar, can be young and soft or aged and dry, with a crumbly texture that intensifies with age. Another cow's milk cheese, Chaource, comes in two forms: young and tangy or aged with a complex, buttery flavour and a fudgy centre.
In summary, the type of milk and animal breed used in cheesemaking significantly impact the flavour, texture, and overall character of the final product. Each type of milk lends distinct qualities to the cheese, contributing to the vast array of cheeses available worldwide.
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Curdling and moulding
The process of making cheese involves transforming milk into cheese. The variety of milks, bacterial cultures, enzymes, moulds, environmental conditions, and technical processes result in hundreds of varieties of cheese being made worldwide.
The first step in making cheese is preparing and inoculating the milk with lactic-acid-producing bacteria. Milk protein casein clumps together and precipitates out of solution in the presence of lactic acid, rennet, or both—a process known as curdling or coagulation. The coagulated casein assumes a solid or gel-like structure (the curd), trapping fat, bacteria, calcium, phosphate, and other particulates. The curds are then cut and shrunk by cooking. The remaining liquid, or whey, contains water, proteins, carbohydrates, and minerals.
The curds are then moulded into shape. The moisture content of cheese affects its firmness. Higher moisture content results in softer cheese, while lower moisture content that is densely packed into cheese moulds results in harder cheese. For example, Emmental, also known as Swiss cheese, is made by cooking and pressing the curds together, forming holes in the cheese.
Different Types of Cheese
The different types of cheese are classified by their production methods, textures, flavours, rinds, intensities, regions, and methods of ageing. For example, fresh cheeses are young, soft, weak-bodied cheeses made by acidifying milk and then draining off the whey. On the other hand, lactic natural rind cheeses are drained more, dried, and then allowed to age, with natural yeasts, moulds, and bacteria growing on the rind. Washed rind cheeses are made similarly to bloomy rind cheeses, with the addition of mould.
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Draining and shaping
Once the whey is drained, the curds are shaped into moulds, which can be made of plastic, metal, or natural materials like wood or straw. The moulds give the cheese its shape and help to remove any remaining whey. Some cheeses, like Cheddar, are salted before being pressed into their moulds, while others, like Mozzarella or Swiss cheese, are brined afterward. This pressing step is essential for giving the cheese its final shape and texture.
The type of mould used can also impact the cheese's texture and flavour development during ageing. For example, cheeses with natural rinds, such as small French goats' milk cheeses like St Maure, are drained slightly more, dried, and then left to age, allowing natural yeasts, moulds, and bacteria to grow on the rind. On the other hand, cheeses with bloomy rinds, like Brie and Camembert, are inoculated with white mould and dried to encourage a white coat of mould to grow.
Additionally, the size and shape of the mould influence the cheese's surface-to-volume ratio, affecting its ageing process. Smaller cheeses tend to have a higher surface-to-volume ratio, resulting in a faster ageing process. The moulds may also have imprints or designs that impart a distinctive appearance to the cheese's exterior.
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Ageing and flavour
Flavour is influenced by several factors, including the type of milk, bacterial cultures, curd processing, and ageing methods.
The starting point is the milk; about 20% of the final flavours in a cheese come from the milk. The milk will vary in flavour depending on what the animals are fed, their breed, and whether it is pasteurised or unpasteurised. For example, Ayrshire cow milk has a buttery, rich flavour that is exemplified in Hafod Cheddar cheese.
During the cheese-making process, good bacteria or "starter cultures" are added to the milk. The starter cultures ferment the lactose, the milk's natural sugar, into lactic acid. The sugar content in different types of milk can affect this process, influencing the cheese's flavour and texture.
After the starter culture, rennet is introduced. Rennet is an enzyme that causes the milk to thicken and form a gel-like consistency, similar to yoghurt. The amount of rennet and time needed for it to separate into curds can vary from cheese to cheese.
Once the curds have formed, they are cut, allowing the whey to drain out. The curds are then stirred and gently heated, further releasing whey and concentrating the solids. For drier cheeses, the curds are cut into smaller pieces to release more moisture.
After the curds have been drained, they are shaped into cheese moulds. Depending on the cheese type, the curds may be salted before pressing (as with Cheddar) or placed in moulds and brined afterward (like Mozzarella or Swiss cheese). Pressing expels any remaining whey and gives the cheese its signature shape and texture.
The final step is ageing the cheese under controlled conditions. During ageing, the cheese develops its distinct flavours, textures, and aromas. Some cheeses, like fresh Mozzarella, are ready to eat immediately, while others, such as Parmesan, are aged for months or even years to achieve their unique flavour. The longer the cheese ages, the more complex the flavours become.
Different ageing methods and treatments can also influence the flavour and texture of the cheese. Fresh cheeses like cottage cheese, queso fresco, and ricotta are young, soft, and weak-bodied. They are made by acidifying milk and then draining off the whey.
Lactic Natural Rind cheeses are fresh cheeses that have been drained slightly more, dried, and then allowed to age. Natural yeasts, moulds, and bacteria then grow on the rind. Classic examples include small French goats' milk cheeses like St Maure.
Bloomy Rind cheeses are inoculated with white mould. They are often soft with slightly more rennet added. They are dried and left to age to encourage a white coat of mould to grow. Classic examples include Brie and Camembert.
Washed Rind cheeses are frequently softer cheeses, although some semi-hard and hard cheeses are also washed. The rinds are rinsed with seawater, beer, wine, or liquor to prevent mould growth and promote the growth of bacteria called Brevibacterium linens, resulting in a strong aroma. Limburger cheese is a well-known example of a washed-rind cheese.
Blue cheeses are inoculated with mould internally. During the ageing process, cheesemakers pierce the skin of the wheel, introducing air, which kick-starts the mould-growing process. Blue cheeses have strong, salty, nutty flavours and include varieties like Roquefort, Stilton, and Cheddar.
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Texture and moisture
The process of making cheese involves several steps that impact its final texture and moisture. Firstly, milk is collected and undergoes quality checks and standardisation to ensure consistency. The milk is then pasteurised to eliminate harmful bacteria and extend its shelf life. Good bacteria or "starter cultures" are added to ferment the lactose, and rennet, an enzyme, is introduced to thicken the milk and separate the curds (solids) from the whey (liquid). The curds are then cut, allowing more whey to escape, and they are stirred and gently heated to further release whey and concentrate the solids.
The curds are then shaped into cheese moulds, and the amount of moisture removed during the previous steps will impact the final texture of the cheese. Drier cheeses, for example, are often cut into smaller curds to increase surface area and remove more moisture. The curds may be salted before pressing, as with Cheddar, or placed in moulds and brined afterward, like Mozzarella or Swiss cheese. Pressing helps expel any remaining whey and gives the cheese its shape and texture.
The ageing process also plays a crucial role in developing the texture of cheese. Fresh cheeses like Mozzarella are ready to eat immediately, while others, such as Parmesan, are aged for months or even years to achieve their unique textures and flavours. During ageing, controlled conditions are maintained to influence the development of flavours, textures, and aromas.
Different types of milk and bacterial cultures, as well as variations in curd processing and ageing methods, all contribute to the diverse range of cheese textures available. Some cheeses are smooth and creamy, like American cheese, while others are crumbly, such as mature Asiago or Cotija. Fresh cheeses like cottage cheese are young, soft, and weak-bodied, while aged cheeses like Cheddar become drier and more crumbly over time.
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Frequently asked questions
Different types of cheese are made by varying factors such as the type of milk, bacterial cultures, curd processing, and aging methods.
The milk used can come from different animals such as cows, sheep, goats, buffalo, reindeer, camels, and yaks. The milk's flavour depends on the animal's breed, feed, and whether the milk is pasteurized or unpasteurized.
Bacterial cultures, also known as "starter cultures," are good bacteria added to the milk. They ferment the lactose, influencing the cheese's flavour and texture. Different types of milk and bacterial cultures result in diverse flavours and textures.
Curd processing includes steps such as cutting, stirring, heating, and drying the curds. Drier cheeses have smaller curds, while larger curds are more moist. The curds are then shaped into molds and salted or brined to impact the texture and flavour.
Aging is the final step in cheese-making and occurs under controlled conditions. During aging, the cheese develops distinct flavours, textures, and aromas. Fresh cheeses like mozzarella are ready to eat immediately, while others like Parmesan are aged for months or years for a unique flavour.
