Kamil Perry
Cheese is a dairy product, made from milk, usually from cows, but also from sheep, goats, and buffalo. Milk is the star ingredient in cheese, and it is combined with salt, culture, and rennet (a coagulant that holds the ingredients together) to create the final product. Some cheeses, like mozzarella, are made with buffalo milk, while others, like Roquefort and feta, are made with sheep's milk. The process of making cheese involves coagulating the milk protein casein, separating the milk into solid curds and liquid whey, and then pressing the curds into molds to create the desired shape. While cheese is primarily made from milk, some people have raised concerns about animal rennet, which is extracted from the lining of the stomachs of young calves, and other animal products in cheese.
| Characteristics | Values |
|---|---|
| Number of ingredients | 4 |
| Ingredients | Milk, salt, culture, and rennet |
| Rennet source | Lining of the inside of the stomach of mammals, often young calves |
| Rennet alternatives | Vegetable rennet |
| Milk source | Cow, sheep, goat, or buffalo |
| World production of cheese from whole cow milk (2022) | 22.6 million tonnes |
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What You'll Learn
- Cheese is not made from beef products
- Rennet, a common ingredient in cheese, is derived from the stomach lining of mammals
- Rennet is not considered meat by some definitions
- Common cheeses made from cow's milk include Swiss, cheddar, and Gouda
- Some cheeses are made from the milk of sheep, goats, or buffalo
Cheese is not made from beef products
Cheese is a dairy product, made from milk, that offers a range of flavours, textures, and forms. It is produced by coagulating the milk protein casein, which comprises proteins and fat from milk. Typically, the milk used for this process comes from cows, buffalo, goats, or sheep.
Cow's milk is the most common type of milk used in cheesemaking. This is due to its wide availability and optimal fat and protein content. Examples of cheeses made from cow's milk include Swiss, cheddar, Gouda, Monterey Jack, and blue cheese.
Goat's milk lends a distinctive tangy flavour to cheeses like Le Chevrot and French Bucheron. Sheep's milk is also used in cheesemaking, despite not being commonly consumed as a drink due to its high lactose content. Roquefort, feta, petit basque, and manchego are all made using sheep's milk.
Buffalo milk is the least common of the four types of milk, but it is the traditional choice for mozzarella.
In addition to milk, other ingredients used in cheesemaking include salt, culture, and rennet (a coagulant that holds the ingredients together). These four ingredients can be manipulated in various ways to create different flavours, smells, and textures.
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Rennet, a common ingredient in cheese, is derived from the stomach lining of mammals
Rennet is an essential ingredient in cheese-making, and it is derived from the stomach lining of mammals. It is a complex set of enzymes produced in the stomachs of ruminant mammals, and it plays a crucial role in coagulating milk. The process of extracting rennet typically involves taking the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves. These stomachs are a byproduct of veal production, and the extraction of rennet is done as part of livestock butchering.
The traditional method of obtaining rennet involves dicing and cleaning the stomach, followed by soaking it in a solution of salt water or whey, sometimes with added vinegar or wine to lower the pH. After soaking for several days, the solution is filtered, leaving behind crude rennet, which can then be used to coagulate milk. This traditional process has largely been replaced by a more modern approach, where the stomachs are deep-frozen, powdered, and then placed in a special solution to activate the enzymes.
The key component of rennet is chymosin, a protease enzyme that curdles the casein in milk, separating it into solid curds and liquid whey. While rennet from calves was once common, today, less than 5% of cheese in the United States is made using animal rennet. Most cheese now uses chymosin derived from bacterial sources, fermentation-produced chymosin (FPC), or microbial rennet. These alternatives are more cost-effective and suitable for vegetarians, kosher, and halal diets.
The use of rennet in cheese-making is not limited to animal sources. Vegetable rennet, derived from plants such as cardoon thistle, artichokes, and nettles, has been traditionally used in areas like Spain and Portugal. However, plant rennet can introduce bitterness to the cheese if aged for too long, limiting the shelf life of vegetarian cheeses. Additionally, microbial rennet, produced by microorganisms like fungi, yeast, or mold, is another popular option in modern cheesemaking, accounting for over 90% of commercially produced cheeses.
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Rennet is not considered meat by some definitions
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is traditionally used to separate milk into solid curds and liquid whey, which is then used in the production of cheese. Rennet is considered an essential ingredient in the cheese-making process, acting as a coagulant that holds the rest of the ingredients together.
While rennet is derived from animal stomach lining, it is not always considered meat by certain definitions. The definition of meat can vary, with some people considering it to be only the muscle part of an animal, excluding other parts such as bone marrow. Rennet is extracted from the lining of the stomach, which may not fall under the typical definition of meat.
Additionally, there are different types of rennet available, including animal, vegetable, and microbial rennet. Vegetable rennet is often used in the production of kosher and halal cheeses, while microbial rennet is commonly used in industrial cheesemaking due to its cost-effectiveness and reliability. These alternative sources of rennet allow for the production of cheeses that are suitable for vegetarians and those following religious dietary restrictions.
The use of animal rennet in cheese production has been declining, with less than 5% of cheese in the United States made using animal rennet. Most cheese is now made using chymosin derived from bacterial sources or synthesized through fermentation. This shift towards alternative sources of rennet may further contribute to the argument that rennet is not considered meat by some definitions, as these sources do not involve the direct use of animal products.
However, it is important to note that some people may still consider rennet to be a meat product, especially when it is derived from animal sources. The extraction of calf rennet, for example, involves using the inner mucosa of the fourth stomach chamber of young, nursing calves, which is obtained as a byproduct of veal production. This process directly involves animal products, and some consumers may have concerns or preferences regarding the use of animal-derived ingredients in their food.
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Common cheeses made from cow's milk include Swiss, cheddar, and Gouda
Cheese is made with just four ingredients: milk, salt, culture, and rennet (the coagulant that holds the ingredients together). The type of milk used to make cheese can vary, but cow's milk is the most common. This is partly due to the wide availability of cow's milk and its optimal fat and protein content.
Cow's milk cheeses are a familiar product in any grocery store dairy section. They offer a wealth of flavour and variety for the selective palate. Some of the most famous cheeses in the world are made from cow's milk, including Swiss, cheddar, and Gouda.
Cheddar is one of the most easily found varieties of cheese in the world. This tangy yellow or orange cheese is believed to have a long history, with some experts speculating that production began in the 12th century in a small English town called Cheddar. Cheddar is a versatile cheese that can be eaten young or matured for several years, altering the taste from mild to quite sharp with time.
Gouda is a semi-hard cheese, typically made from cow's milk. It is characterised by its aromatic and caramel-like flavour, combined with its dense and springy texture.
Swiss cheese is a medium-hard cheese made from cow's milk and is an excellent source of daily nutrients.
Other popular cheeses made from cow's milk include Parmesan, Brie, Monterey Jack, and blue cheese varieties such as Gorgonzola, Shropshire blue, and Danablu or Danish blue cheese.
It is important to note that while most cheeses are made with cow's milk, some people may prefer cheeses made from alternative milk sources, such as goat's or sheep's milk, for their different nutritional profiles or flavours.
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Some cheeses are made from the milk of sheep, goats, or buffalo
Cheese is made with just four ingredients: milk, salt, culture, and rennet. While most cheeses are made with cow's milk, some cheeses are made from the milk of sheep, goats, or buffalo.
Sheep's milk contains more fat, solids, and minerals than cow's milk, making it ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Well-known cheeses made from sheep's milk include Feta from Bulgaria and Greece, Roquefort from France, Manchego from Spain, Pecorino Romano from Italy, Abbaye de Bellocq, and Halloumi from Cyprus.
Goat's milk is also commonly used to make cheese and other cultured dairy products. Examples of goat's milk cheeses include Añejo from Mexico, Brunost from Norway, and Majorero from Spain.
Buffalo milk is used to make cheeses such as Kesong puti from the Philippines, Dangke from Indonesia, Domiati from Egypt and Sudan, and Stracciatella di bufala from Italy.
Cheeses made from the milk of sheep, goats, or buffalo offer a diverse range of flavors and textures, showcasing the versatility of the cheese-making process.
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