Bushra Griffith
Cheese is a dairy product made from milk—usually cow's milk, but also goat's milk, sheep's milk, and buffalo milk. During the cheesemaking process, milk is acidified and coagulated to separate it into solid curds and liquid whey. The curds are then cooked and stirred to achieve the desired texture and firmness. This is the stage at which cheese becomes cooked or uncooked. Cooked cheese is made from smaller curds heated to higher temperatures, resulting in a firmer texture, while uncooked cheese is made from larger curds heated gently at lower temperatures, retaining more moisture.
| Characteristics | Values |
|---|---|
| Definition of cooked cheese | Cheese is cooked when the curds are heated to a higher temperature to affect the texture of the cheese and expel moisture (whey) |
| Types of cooked cheese | Pasta filata cheeses like mozzarella, provolone, Parmigiano-Reggiano, Gruyère, Emmental, fontina, Gouda, havarti, Pecorino Romano |
| Process of making cooked cheese | Curds are heated, stirred, and cooked to achieve the desired temperature and firmness, then drained, salted, pressed, and cured |
| Effect of cooking on cheese | Cooking makes the cheese drier, firmer, and crunchier; it also affects the flavour and texture, making it more elastic and mild |
| Melting point of cheese | Soft, high-moisture cheeses melt at around 55 °C (131 °F), while hard, low-moisture cheeses like Parmesan melt at about 82 °C (180 °F) |
| Nutritional value | Cheese is valued for its high content of fat, protein, calcium, and phosphorus |
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What You'll Learn
Cooked vs uncooked cheese
Cheese is a dairy product made from milk, usually from cows, buffalo, goats, or sheep. The milk is acidified and coagulated to form solid curds, which are then separated from the liquid whey. The curds are then processed, which may involve cooking and stirring to achieve the desired texture and flavour. This is where the process diverges into "cooked" or "uncooked" cheeses.
Cooked cheese is made from smaller curds that are heated to higher temperatures to expel moisture (whey) and create a denser texture. Examples of cooked cheeses include Parmigiano-Reggiano, Gruyère, Emmental, and pasta filata cheeses like mozzarella and provolone. The curds for pasta filata cheeses are cooked, stretched, pulled, and cooled in water.
On the other hand, uncooked cheeses are made from larger curds that are gently heated at lower temperatures, resulting in less moisture removal. Cheddar is an example of an uncooked, pressed cheese, where the curds are stacked, pressed together, and chopped fine before being salted and pressed into moulds.
The cooking process affects the texture and flavour of the cheese. Cooked, pressed cheeses tend to be softer and stringier, while uncooked, pressed cheeses like cheddar have a compact and dense texture. The level of heat applied during cooking also impacts the firmness of the cheese, with higher temperatures yielding firmer cheeses.
Additionally, the type of starter culture used also differentiates cooked and uncooked cheeses. Mesophilic cultures are used for most cheeses as they thrive at lower to moderate temperatures. In contrast, thermophilic cultures are used for longer-aged, hard cheeses that require warmer temperatures during ripening and cooking.
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How cooking affects texture
The cooking process has a significant impact on the texture of cheese. The curds for cooked cheeses are cut into smaller pieces and heated to higher temperatures, expelling more moisture (whey) and resulting in a denser texture. Examples of cooked cheeses include Gruyère, Emmental, and pasta filata cheeses like mozzarella and provolone.
On the other hand, uncooked cheeses, such as cheddar, have curds that are not heated. Instead, they are pressed together and stacked to remove moisture and create a compact texture.
The temperature at which the curds are cooked plays a crucial role in determining the final texture of the cheese. Higher temperatures produce firmer cheeses like Emmental, while lower temperatures are used to create softer cheeses like fontina. The cooking process also affects the elasticity and flavour of the cheese. Washed curd cheeses, for instance, tend to be more elastic and have a milder flavour.
In addition to cooking, pressing is another technique used to manipulate the texture of cheese. Pressing can be done mechanically or by the weight of the curd itself, and it helps to complete the curd formation, resulting in the desired shape and texture.
Furthermore, the curing process, where cheeses are aged, also plays a significant role in developing the final texture and flavour of the cheese. During curing, biochemical, microbiological, and chemical reactions occur, causing the cheese to become firmer and develop more concentrated flavours over time.
The fat and moisture content in cheese also influence its texture. Higher fat content generally results in softer cheese, while increased moisture content can lead to a similar softening effect. However, relatively large variations in fat content are necessary to significantly impact the texture.
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Melting points of different cheeses
Whether a cheese melts or not depends on its moisture content. Younger, fresher cheeses tend to be softer and have higher moisture content, making them melt better. On the other hand, cheeses with high acid or whey protein content or a high level of salt tend to have high melting points and do not melt at cooking temperatures. Instead, they only soften and retain their shape.
Cheddar is a well-known cheese that comes in both cooked and uncooked varieties. While uncooked cheddar is pressed, cooked cheddar is heated before pressing, resulting in a denser texture. Shredded cheddar melts extremely well, especially when younger, as aged cheddars have less moisture and do not melt as well.
Mozzarella is a cooked cheese that is stretched and pulled during production. It is a popular choice for melting and is often used in dishes like lasagna, where it only softens without melting. High-temperature mozzarella is also used in sausages to resist melting under typical smokehouse temperatures.
Provolone, another pasta filata cheese similar to mozzarella, melts well and is commonly used in cheesesteak sandwiches.
Gruyère, a cooked pressed cheese, is ideal for dishes like French onion soup, where it melts to form a bubbly, crispy, and browned top layer.
High-moisture cheeses like Gouda and Brie also melt well and are suitable for making budget-friendly fondue.
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The role of temperature in cheesemaking
Temperature plays a crucial role in cheesemaking, influencing the texture, taste, and overall character of the final product. The process of making cheese involves transforming milk into a solid form through coagulation, curdling, and draining, and temperature is a key factor in each of these steps.
Firstly, milk is usually heated to kill harmful bacteria in a process called pasteurization. This step is important for food safety, ensuring that the final cheese product is safe for consumption. Pasteurization is typically done at controlled temperatures to avoid compromising the quality of the milk.
During the cheesemaking process, milk is acidified to make it more acidic, creating an environment conducive to curdling. This step is crucial as it sets the foundation for the formation of curds, which are solid milk proteins. The type of bacteria and cultures used in this step can vary depending on the desired cheese variety, with mesophilic cultures thriving at lower to moderate temperatures, and thermophilic cultures requiring warmer temperatures for longer-aged, harder cheeses.
After adding coagulants to the acidified milk to initiate curdling, the mixture is cut into curds and whey. The curds are then cooked and stirred at specific temperatures, separating them further from the whey and affecting the texture of the final cheese. Higher temperatures generally lead to firmer cheeses, while lower temperatures create softer textures. For example, Emmental cheese is cooked at higher temperatures, resulting in a firm and dense texture, while Fontina cheese is cooked at lower temperatures, yielding a softer product.
The cooking process also influences the moisture content of the cheese. Heating the curds helps expel whey (moisture), and the duration and intensity of cooking determine how much moisture is retained in the final product. Cheeses with higher moisture content tend to be softer and have a shorter shelf life, while drier cheeses are firmer and can be stored for longer periods.
Lastly, temperature plays a role in the curing and aging process of cheese. Curing involves aging the cheese at specific temperatures and humidity levels, which can range from weeks to years. During this phase, the cheese develops its distinct flavour and texture characteristics. Different temperatures and humidity conditions are chosen based on the desired outcome, with variations leading to diverse cheese varieties.
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How cheese is made
Cheese is made slightly differently worldwide and even across the US. However, most cheese contains the same base ingredients—milk, cultures, coagulants, and salt—and follows the same general process.
Cheese starts with milk, usually cow's milk, but it can also be made with milk from sheep, goats, buffalo, camels, horses, or even yaks. The milk is then processed to prepare it to turn into cheese. It is acidified to make it more acidic, and a coagulant is added to cause a reaction that curdles the milk, creating curds (solids) and whey (liquid). The cheesemaker then slices the curd with knives to separate the curds and whey. The curds are then processed by being stirred, cooked, and washed to acidify and dry them. The more the curds are cooked, the drier the cheese will be. The cheesemaker then drains the whey, leaving only a mat of cheese curd.
The curd mat is then cut into sections and repeatedly flipped before milling. The curds may be salted before pressing, as with Cheddar, or placed in molds and brined afterward, as with Mozzarella or Swiss cheese. Pressing expels any remaining whey and gives the cheese its signature shape and texture. The final step is curing or aging, which is specific to the type and style of the resulting cheese. Curing is when cheeses are aged, and it occurs in a heat and humidity-controlled room. It may take weeks or even years, and it is during this process that the cheese develops its distinct flavours, textures, and aromas.
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Frequently asked questions
Cooked cheese is made from smaller-cut curds that are heated to a higher temperature to affect the texture of the cheese. Heating curds helps expel as much whey (moisture) as possible. Many types of cooked cheeses have a firm or dense texture. Parmigiano-Reggiano, Gruyère, Emmental, and pasta filata cheeses like mozzarella and provolone are examples of cooked cheeses.
The cheesemaking process differs depending on the type of cheese. However, all cheesemaking follows the same general process, especially in the beginning stages. Cheesemakers start by processing milk to prepare it to turn into cheese. They then acidify the milk by adding bacterial cultures so that it ferments and becomes more acidic. A coagulant is added to cause a reaction that curdles the milk, creating curds. The curds are then cooked and stirred to give them a soft, stringy texture. The more they are cooked, the drier the cheese will be.
Blue-veined cheeses like Roquefort and Pecorino Romano are not cooked at all because they need a looser texture for mold to grow. Other examples of uncooked cheeses include cheddar, feta, cottage cheese, and other fresh cheeses.
