Andy Montoya
Cheddar cheese is a beloved variety of cheese, but is it cultured? In short, yes. Cheese is created by adding a culture to milk. A cheese culture is a specific strain or combination of strains of lactic acid bacteria that facilitate the cheesemaking process. The bacteria eat the lactose in the milk, converting it into lactic acid, which aids in curdling the milk. The type of culture used depends on the desired cheese variety and the inoculation temperature during the ripening process. For cheddar, a mesophilic (medium temperature) starter culture is typically used, with temperatures ranging from 70 to 100 degrees Fahrenheit. This culture helps develop the distinct flavor and texture associated with cheddar cheese.
Is Cheddar Cheese Cultured?
| Characteristics | Values |
|---|---|
| Cheese culture | Used to form the substance of the cheese inside by using good bacteria in the milk to flourish and leads to a more rich and developed flavor |
| Cheese mold | Helps form the outside of the cheese by adding bacteria to it which yields its unique texture and flavor |
| Mesophilic culture | Used to make cheddar cheese, works at a temperature range of 68-125° F |
| Thermophilic culture | Used to make hard, aged cheeses, works at a temperature of up to 125° F |
| Cheddar culture | MA11, a mesophilic starter culture, used to ripen the milk by acidifying it so that rennet can be added |
| Cheddar culture storage | Store in the freezer, lasts 2 years, lasts 1 month at room temperature, deactivates at high temperatures |
| Cheddar culture quantity | Enough to make 10 batches of cheddar |
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What You'll Learn
Cheddar cheese requires a specific starter culture
Cheddar cheese is a type of aged cheese that requires a specific starter culture to develop its desired characteristics. Cheese-making is an ancient process of adding a specific culture to milk to facilitate the cheesemaking process. The culture is a specific strain or combination of strains of lactic acid bacteria that feed on lactose, converting it into lactic acid. This process acidifies the milk, dropping its pH and aiding the rennet in coagulating the milk, which allows for the separation of curds and whey.
The type of culture used depends on the desired cheese variety. Cheddar cheese, for example, typically uses a mesophilic starter culture, which works at moderate or medium temperatures of up to 90°F. This culture is commonly used for a variety of hard cheeses, including Monterey Jack, Colby, and Gouda. Mesophilic cultures are ideal for cheeses that cannot be heated to high temperatures.
The specific starter culture for Cheddar cheese is often MA11, a mesophilic culture. This culture is used to "ripen" the milk by acidifying it, which is a necessary step before adding rennet. The MA11 culture is versatile and can be used to make a range of semi-soft and fresh cheeses, including Monterey Jack, Colby, and homemade Feta cheese.
While it is possible to make some fresh, unaged cheeses without a starter culture, most cheeses require one. The use of a specific starter culture is particularly important for aged cheeses like Cheddar, as bacterial activity and subsequent enzymatic activity are necessary to develop the desired characteristics. Additionally, prepared cultures are important if consistent results are desired.
Cheddar cheese, like other varieties, can also be made using a combination of mesophilic and thermophilic cultures, which are high-temperature cultures. This combination of cultures can add nuances to the flavor and encourage the development of physical attributes, such as crunchy whey crystals.
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Commercial cultures are recommended for beginners
Cheese culture is a fundamental element of cheesemaking. It is used to form the substance of the cheese by using good bacteria in the milk to flourish and leads to a more rich and developed flavour. The process of cheesemaking requires the ripening or culturing of milk. Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese.
Cheese cultures can be sorted into two major categories: Mesophilic Culture and Thermophilic Culture. Mesophilic Culture is used to make low-temperature and fresh cheese. It is the most common of the two cultures and is used to produce the majority of cheeses that cannot be heated to a high degree. Thermophilic Culture is used to make longer-aged cheese, heated to higher temperatures.
For beginners, choosing the right culture may feel intimidating with such a wide array of cultures to choose from. Commercial cultures are recommended for beginners as they give some certainty as to what organisms are being used, which makes the end result more predictable. The extra cost of buying the cultures is advised, given the investment of time and money that goes into making cheese.
Commercial cultures are also available in smaller, more economical sizes, making them more accessible to beginners. Commercial cultures are also available in kits that come with pre-measured ingredients, equipment, and instructions, making them a convenient option for beginners.
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Mesophilic cultures are used for milk between 70-100°F
Cheddar cheese is a type of cheese that requires a starter culture to be added to the milk during the cheesemaking process. This is done to "ripen" the milk, which essentially means acidifying it so that rennet can be added. The type of culture used depends on the type of cheese being made. For cheddar, a mesophilic starter culture is used.
Mesophilic cultures are used for milk with temperatures between 70-100°F. They are the most common type of cheese culture, used to produce the majority of cheeses that cannot be heated to a high degree. This type of culture works well with warmer temperatures between 68-125°F as it is a heat-loving bacteria. It is used to make a variety of cheeses like Mozzarella, Parmesan, Provolone, Swiss, Romano, and more, that can withstand higher temperatures.
The specific temperature range within the mesophilic culture range of 68-125°F will depend on the desired cheese variety. For instance, some mesophilic starters can grow at 40°C, while others cannot, and some survive but do not grow at 45°C. Additionally, the growth and flavour production range will vary depending on the temperature and the number of strains of bacteria used, as well as the ratio of each strain.
Mesophilic cultures are used to make a variety of hard cheeses such as Monterey, Cheddar, Jack, Edam, Gouda, and more. They are also used to make semi-hard cheeses like Colby, and some soft cheeses like Cottage Cheese.
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Thermophilic cultures are used for milk up to 125°F
Cheddar cheese is a type of cheese that requires a specific culture to make. In the process of making cheese, cultures are used to ripen the milk, which essentially means acidifying the milk so that rennet can be added. The type of culture used depends on the type of cheese being made. Cheddar cheese, for example, uses a mesophilic starter culture, specifically MA11. This culture is used to make the milk more acidic, which is necessary for the addition of rennet.
While there are many different types of cheese cultures, the two most common and widely used ones are mesophilic and thermophilic. Mesophilic culture is the most common of the two due to its broad usage and medium temperature range. It is suitable for making a wide range of hard cheeses such as Cheddar, Monterey, Jack, Edam, Gouda, and more. It is also used for semi-hard and soft cheeses. Thermophilic culture, on the other hand, is used for milk heated to temperatures between 68-125°F (or 104-140°F according to another source). This culture is preferred for hard, aged cheeses such as Parmesan, Mozzarella, Provolone, Swiss, and Romano.
Thermophilic cultures are a type of heat-loving bacteria that can withstand higher temperatures. They are used for milk heated to temperatures up to 125°F. This range of temperatures is considered optimal for the growth and flavour production of thermophilic bacteria. Thermophilic cultures are ideal for making hard, aged cheeses. Examples of cheeses that use thermophilic cultures include Parmesan, Mozzarella, Provolone, Swiss, and Romano.
The choice between mesophilic and thermophilic cultures depends on the desired texture and flavour of the cheese. The inoculation temperature during the ripening process is an important factor in determining the type of culture to use. If the temperature is up to 90°F, mesophilic culture is recommended, while temperatures between 68-125°F call for thermophilic culture.
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Cheese cultures are a specific strain of lactic acid bacteria
The specific strains of LAB used as starter cultures are chosen based on their intrinsic properties and their ability to acidify milk within a specific temperature range. For example, mesophilic cultures work best at moderate temperatures up to 90°F (62-102°F) and are commonly used for making hard cheeses like Cheddar, while thermophilic cultures prefer higher temperatures, working in a range of 104-112°F, and are used for hard, aged cheeses.
The type of cheese culture used will depend on the desired cheese variety, as different cultures contribute to the unique texture, flavour, and consistency of the final product. For instance, Cheddar cheese typically uses a mesophilic starter culture, specifically MA 11, which helps to acidify the milk and develop its flavour.
LAB also plays a crucial role in inhibiting the growth of undesirable bacteria in the cheese. During fermentation, LAB produces metabolites that help prevent the growth of unwanted microorganisms, ensuring the safety and quality of the cheese.
In summary, cheese cultures are indeed a specific strain of lactic acid bacteria that are carefully selected to impart desired characteristics to the cheese during the cheesemaking process, highlighting the importance of these cultures in crafting distinct and consistent cheeses.
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Frequently asked questions
Yes, cheddar cheese is cultured.
Cheddar cheese uses a mesophilic starter culture, specifically, the MA11 culture. This culture is used to ripen the milk by acidifying it so that rennet can be added.
A cheese culture is a specific strain or combination of strains of lactic acid bacteria that are added to milk to facilitate the cheesemaking process. The bacteria eat the lactose in the milk, converting it into lactic acid. This lowers the pH of the milk, aiding in the coagulation of the milk and allowing for the separation of curds and whey.
Cultures are used in cheesemaking to help good bacteria in the milk flourish, leading to a more fully developed flavor in the final cheese. They also act as natural preservatives, slowing the growth of spoilage bacteria and preventing the development of unwanted flavors.
