Frederic Melton
Cheese is a beloved food product worldwide, with France, Iceland, Finland, Denmark, and Germany leading the way in consumption in 2014, averaging 25 kg (55 lb) per person per year. The process of making cheese involves transforming milk into cheese using bacterial cultures, enzymes, moulds, environmental conditions, and technical processes. The type of milk used, bacterial cultures, and production techniques all influence the distinct characteristics of the final product. The process of cheesemaking has evolved over time, with factory-made cheese overtaking traditional methods since World War II, and today, hundreds of cheese varieties exist globally.
| Characteristics | Values |
|---|---|
| Origin | The origin of cheese is uncertain, but it is believed to have originated in the Middle East around 8000 BCE when sheep were first domesticated. |
| Milk Source | Cheese is typically made from cow's milk, but can also be made from sheep, goat, water buffalo, or even camel milk. |
| Ingredients | In addition to milk, cheese-making requires a coagulant like rennet, an enzyme complex, and salt. Bacteria or starter cultures are also added to aid in fermentation and flavour development. |
| Process | The process involves standardising and pasteurising milk, separating curds and whey, salting or brining, pressing, and ageing. |
| Texture and Flavour | The texture and flavour of cheese depend on factors such as the type of milk, bacteria, ageing time, temperature and humidity, and production techniques. |
| Production | Cheese production has evolved from local farms to factories, with the first cheese factory established in Switzerland in 1815. |
| Consumption | Cheese is a versatile food enjoyed globally, with Americans consuming an average of 42 pounds per person annually as of 2022. |
Explore related products
What You'll Learn
Milk types: Cow, goat, sheep, buffalo, camel, horse, yak
Milk is the primary ingredient in cheese, and the type of milk used is a key factor in determining the characteristics of the final product. The four most common types of milk used in cheesemaking are cow, goat, sheep, and buffalo milk, but camel, horse, and yak milk are also used in some parts of the world.
Cow's milk is the most common type of milk used in cheesemaking due to its wide availability and optimal fat and protein content. It is used to make a variety of cheeses, including Swiss, Cheddar, Gouda, Stilton, and Colby. Cow's milk cheeses tend to have a creamy, buttery, and smooth texture, with inherent grassy, sweet, and earthy flavours.
Goat's milk is known for its bright and tangy flavour profile, often with citrus notes. It has a distinctive white colour due to goats' ability to digest and process beta-carotene found in grasses. Goat's milk contains lower lactose levels than other types of milk, making it easier to digest. It is used to make cheeses such as Bûcheron, Caprino, Crottin de Chavignol, feta, Garrotxa, Montrachet, and pyramid cheese.
Sheep's milk is not commonly consumed as a beverage due to its high lactose content, but it is an excellent base for cheese. Sheep's milk cheeses include Roquefort, feta, petit basque, and manchego. These cheeses tend to have a robust, pungent, and metallic tang balanced by sweet burnt caramel notes.
Buffalo milk is not a common ingredient in cheese, but it has made a name for itself in the world of mozzarella. It has an extremely high fat content of almost 10%, making it ideal for semi-soft and soft cheeses.
In addition to these more common types of milk, camel's milk is used to make caravane cheese in Mauritania, and horse and yak milk are also used to make cheese in certain regions.
The Birthplace of Stella Blue Cheese: A Guide
You may want to see also
Milk processing: Pasteurisation, standardisation, and fermentation
Milk processing is a critical step in cheesemaking, and it involves several key steps: pasteurisation, standardisation, and fermentation.
Pasteurisation is a process that involves heating milk to a specific temperature for a certain period to destroy harmful microorganisms. This process is essential in cheesemaking, ensuring the safety and quality of the final product. While pasteurisation eliminates harmful bacteria, it can also impact the flavour and texture of the cheese. Some cheesemakers opt for raw milk, which contains natural bacteria and microorganisms that contribute to the cheese's complexity. However, cheese made from raw milk must be aged for at least 60 days to reduce the risk of exposure to disease-causing microbes.
Standardisation is another important aspect of milk processing in cheesemaking. It involves adjusting the levels of fat, protein, or cream in the milk to ensure consistency in the final product. This step is particularly relevant for large-scale cheese production, where consistency is crucial.
Fermentation is initiated by adding starter cultures, which are lactic acid bacteria (LAB) that feed on the lactose in milk, producing lactic acid. This process lowers the pH, aiding in coagulation and flavour development. The starter cultures, along with any non-starter adjunct bacteria, are added to the milk and held at a specific temperature for a set time to ripen. This ripening phase allows the bacteria to grow and begin fermentation, further enhancing the flavour of the cheese.
The addition of rennet, an enzyme complex, is crucial in the fermentation process. Rennet acts on milk proteins, causing them to coagulate and form curds. The curds are then cut, stirred, and heated to separate the whey (liquid) from the curds (solids). The curds are then drained, salted, pressed, and ripened, transforming into the cheese we know.
Overall, milk processing, including pasteurisation, standardisation, and fermentation, plays a fundamental role in cheesemaking, influencing the safety, quality, and flavour of the final product.
The Grilled Cheese Origin Story: A Historical Food Mystery
You may want to see also
Curdling: Separating curds and whey
The process of curdling involves removing a significant portion of the water from fresh fluid milk while retaining most of the solids. This is achieved through milk fermentation, which requires several steps, including preparing and inoculating the milk with lactic-acid-producing bacteria, and adding rennet, which contains the protease enzyme chymosin, to promote curdling.
During curdling, in the presence of lactic acid, rennet, or both, the milk protein casein clumps together and precipitates out of solution. This process is known as coagulation, where the coagulated casein assumes a solid or gel-like structure called the curd, trapping most of the fat, bacteria, calcium, phosphate, and other particulates.
The remaining liquid, known as whey, contains water, proteins resistant to acidic and enzymatic denaturation, carbohydrates (lactose), and minerals. Lactic acid produced by the starter culture organisms promotes curd formation by rennet, causes the curd to shrink, enhances whey drainage, and helps prevent the growth of undesirable microorganisms during cheese-making and ripening.
The curds are then collected and pressed firmly, allowing the remaining whey to flow out, and the curds to tangle together, giving the cheese its round shape. The harder the cheese, the more pressure is applied to drive out moisture. The curds are then cut into cubes, cooked, and pressed to release more whey, creating a substance that is extremely clumpy.
The Mystery Behind Cheese Flavoring: Ingredients and Science
You may want to see also
Explore related products
Shaping: Salting, pressing, and brining
Shaping is a critical step in the cheese-making process, where the curd obtained from milk is moulded into the desired shape. This step involves salting, pressing, and brining the curd to remove excess moisture and give the cheese its characteristic texture and flavour. Firstly, the curd is placed into special cheese moulds that determine the final shape of the cheese. Then, the curd is pressed to remove excess moisture, making the cheese firmer. This pressing step is crucial, as it reduces the water content, increasing the storage life of the cheese.
Salting is another essential aspect of the shaping process, as it helps to draw out moisture and develop flavour. The amount of salt added can vary depending on the type of cheese being made and the desired saltiness. Some cheesemakers might also use a brine solution, which involves soaking the cheese in a saltwater bath. This technique allows the cheese to absorb the salt and moisture gradually, resulting in a more uniform texture and flavour.
The pressing and salting steps can be adjusted to create different textures and flavours in the final product. For example, a softer cheese might require less pressing, while a more mature cheese might benefit from additional salt to enhance its flavour. The shaping process is an art, and cheesemakers often develop their techniques through trial and error, creating unique and distinctive cheeses.
After shaping, the cheese moves on to the ripening or ageing process, where it is stored in a controlled environment. This final step is crucial in developing the cheese's flavour and texture, and it can take anywhere from a week to several years. Overall, the shaping step, including salting and pressing, plays a fundamental role in determining the final characteristics of the cheese, making it an essential part of the cheese-making craft.
Oka Cheese: A Taste of Quebec's Rich Heritage
You may want to see also
Ageing: Developing flavour and texture
The ageing process is key to developing the flavour and texture of cheese. It is during this stage that the cheese loses moisture, and enzymes and bacteria are given time to develop further. The length of the ageing process varies depending on the type of cheese being made, ranging from a few weeks to several months, or even years. Bitto Storico, for example, is matured for 18 years.
The ageing process differs depending on the intended end product. Variables such as temperature, humidity, and whether the cheese is wrapped all play a part in the ageing process. For instance, longer-aged, hard cheeses require warmer temperatures during ripening and cooking, so cheesemakers will use a thermophilic culture. On the other hand, mesophilic cultures are best for most cheeses as they thrive at lower to moderate temperatures.
Salt is also added to most cheeses to enhance their flavour and regulate moisture content, which in turn affects the texture. Salt also helps to control bacteria growth and preserve the cheese. The type of salt used is important, with cheesemakers typically using non-iodized salt or cheese salt as iodine can affect the flavour and texture of the cheese.
The role of bacteria in the ageing process is also significant. The same bacteria (and the enzymes they produce) play a large role in the eventual flavour of aged cheeses. Most cheeses are made with starter bacteria from the Lactococcus, Lactobacillus, or Streptococcus genera. For example, Swiss starter cultures include Propionibacterium freudenreichii, which produces propionic acid and carbon dioxide gas bubbles during ageing, giving Emmental cheese its distinctive holes or eyes.
The Making of Galbani Ricotta Cheese: An Italian Classic
You may want to see also
Frequently asked questions
Cheese is made from milk, most commonly cow's milk, but also sheep, goat, water buffalo, or even camel, horse, or yak milk.
Milk is turned into cheese through the addition of bacteria, enzymes, and/or acids that cause it to curdle and separate into curds (solids) and whey (liquid). The curds are then salted, pressed into a form, and aged.
Factory-made cheese involves standardising the milk to ensure a consistent end product, pasteurising the milk to remove harmful bacteria, and using large-scale equipment for the separation, shaping, and ageing processes.
Cheese-making was traditionally a local farm product, with specific characteristics arising from local conditions such as temperature, humidity, and milk source. With increasing scientific knowledge, cheese-making has become more uniform and precise, and in the present day, most cheese comes from factories rather than farms.
Cheese-making varies in the types of milk and bacteria/enzymes used, as well as the specific processes involved. For example, mozzarella is made by stretching and kneading the curd in hot water, while Swiss cheese is made with a specific type of bacteria that produces propionic acid and carbon dioxide, resulting in its distinctive holes.
