Patrick Oconnell
Cheese is a dairy product made from milk. The process of making cheese involves curdling milk, separating the curds from the whey, and allowing the curds to mature into cheese. The type of milk, bacteria, and production techniques used will determine the characteristics of the final product. Cheese can be made at home with simple ingredients like milk and vinegar, or with more specialised ingredients like rennet and calcium chloride.
| Characteristics | Values |
|---|---|
| Main ingredient | Milk |
| Other ingredients | Salt, cultures, rennet, calcium chloride |
| Milk type | Whole milk, raw milk, pasteurized milk |
| Milk source | Cow, goat |
| Milk temperature | 175°F |
| Acidifier | Apple cider vinegar, white vinegar, lemon juice |
| Bacteria | Homofermentative, heterofermentative |
| Curd formation | Cutting into cubes, scalding, cheddaring |
| Whey removal | Straining, pressing, moulds |
| Ripening agents | Fungi, e.g. Penicillium |
| Ripening duration | Weeks, months, or years |
| Ripening environment | Temperature and humidity-controlled |
| Texture | Dense or open |
| Colour | Influenced by yeasts and bacterial surface growths |
| Pathogens | Salmonella spp., Escherichia coli, Listeria monocytogenes, Staphylococcus aureus |
| Sanitation | Equipment cleaning, hand washing |
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What You'll Learn
- Rennet, a mixture containing the enzyme chymosin, is used to coagulate milk
- Milk, the main ingredient in cheese, can be pasteurised, raw or skimmed
- Bacteria are added to milk to start the cheesemaking process
- Curds and whey are separated using moulds or strainers
- The cheese is then left to ripen in a temperature-controlled environment
Rennet, a mixture containing the enzyme chymosin, is used to coagulate milk
Rennet is a mixture that contains the enzyme chymosin, which is used to coagulate milk and make cheese. It is one of the earliest tools for cheesemaking, dating back to the Bronze Age.
Rennet is derived from the stomachs of young mammals that have a diet of mostly milk. It was traditionally sourced from calf stomachs, but since the 1960s, substitutes have been developed using extracts from adult cows and pigs, fungi, and microorganisms that have been genetically modified to yield GM rennet. This shift occurred due to the predicted shortage of calves and, consequently, rennet.
The chymosin enzyme in rennet plays a crucial role in the cheesemaking process. It breaks down the kappa casein present in milk, causing a change from hydrophilic to hydrophobic properties. This breakdown results in the formation of chains and the development of a mesh-like network or gel, trapping water and fat. This semisolid gel is the curd, which is essential for cheese production.
The use of rennet in cheesemaking varies depending on the type of cheese desired. Some cheeses, like queso fresco, queso blanco, and paneer, are made without rennet by curdling milk with acids such as vinegar or fruit juice. However, rennet is added to most cheeses to coagulate the milk and form a stronger curd. The addition of rennet also allows for curdling at lower acidity levels, which is crucial for specific cheese types.
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Milk, the main ingredient in cheese, can be pasteurised, raw or skimmed
Milk, the main ingredient in cheese, can be pasteurised, raw, or skimmed. The type of milk used depends on the desired characteristics of the final cheese product. Pasteurised milk, for example, has a longer shelf life and a reduced risk of foodborne illnesses, but it also damages the proteins and enzymes present in raw milk. This means that additional ingredients, such as calcium chloride and/or lipase, must be added to make up for these changes. On the other hand, raw milk contains bacteria and enzymes that are beneficial to the cheesemaking process, enhancing the flavour of the cheese as it ages. However, raw milk can also contain harmful pathogens such as Salmonella, Staphylococcus aureus, Campylobacter, Clostridia, and Listeria monocytogenes, so it is important to ensure that it comes from healthy, well-treated animals. Skim milk is typically used for making hard cheeses like Romano and Parmesan, as it results in a harder cheese compared to using whole milk.
The process of cheesemaking involves separating the curds (milk protein and fat) from the whey (liquid). This can be done through the addition of bacteria, which convert the lactose (milk sugar) to lactic acid and lower the milk's pH, or by adding an acid such as vinegar or lemon juice. The type of bacteria used depends on the desired temperature and flavour profile of the cheese. Mesophilic bacteria, which thrive at room temperature, are used to make mellow cheeses such as Cheddar, Gouda, and Colby. Thermophilic bacteria, which thrive at higher temperatures, are used to make sharper cheeses such as Gruyère, Parmesan, and Romano.
The choice of milk is an important consideration when making cheese, as it can significantly impact the final product's characteristics, flavour, and texture. Additionally, the process of cheesemaking can vary depending on the intended use and consumption of the cheese, resulting in a wide variety of cheese characteristics.
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Bacteria are added to milk to start the cheesemaking process
Bacteria play a crucial role in the cheesemaking process, as they are responsible for transforming milk into cheese. While some bacteria may be naturally present in the milk, especially in unpasteurised or raw milk, additional bacteria are often introduced through the use of starter cultures. These starter cultures can be purchased or obtained from cultured yoghurt and buttermilk, which contain live bacteria necessary for cheese production.
The bacteria used in cheesemaking can be broadly categorised into two types: mesophilic and thermophilic bacteria. Mesophilic bacteria thrive at room temperature but perish at higher temperatures. They are commonly used in the production of mellow cheeses such as Cheddar, Gouda, and Colby. On the other hand, thermophilic bacteria flourish at elevated temperatures of around 55°C and are employed in the creation of sharper cheeses like Gruyère, Parmesan, and Romano.
The choice of bacteria significantly influences the characteristics of the final cheese product. For instance, homofermentative bacteria, which exclusively produce lactic acid during fermentation, are essential for crafting cheeses like Cheddar, imparting a clean, acidic flavour. Conversely, heterofermentative bacteria, which generate lactic acid alongside other compounds such as carbon dioxide and alcohol, are necessary for producing cheeses like Emmental. This type of bacteria lends distinctive fruity notes and facilitates the formation of bubbles ('eye holes') in the cheese.
The addition of bacteria to milk marks the commencement of the cheesemaking journey. These bacteria initiate the conversion of lactose (milk sugar) into lactic acid, simultaneously reducing the milk's pH. This process, known as acidification or souring, aids in separating the curds and whey while also inhibiting the proliferation of undesirable bacteria. The curds, composed of casein (milk protein) and fat, are then separated from the whey, a liquid byproduct with numerous applications.
The curds are manipulated and shaped using various techniques, such as moulds, strainers, or cheesecloth, to create the desired form for the cheese. The amount of whey removed and the pressure applied during this stage influence the moisture content and texture of the final cheese product, with drier cheeses requiring more thorough dehydration. The curds are then allowed to mature and ripen in a carefully controlled environment, where bacteria continue to break down proteins, further modifying the flavour and texture of the cheese.
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Curds and whey are separated using moulds or strainers
The process of making cheese involves separating milk into two parts: curds (milk solids) and whey (the liquid left behind). Curds and whey are separated using moulds or strainers.
One of the earliest cheesemaking tools, cheese moulds or strainers, can be found throughout Europe, dating back to the Bronze Age. Baskets were initially used to separate the cheese curds, but as technology advanced, these moulds were made of wood or pottery. The cheesemakers placed the cheese curds inside the mould, secured the mould with a lid, and applied pressure to separate the whey, which drained out through the holes in the mould. The more whey that was drained, the less moisture remained in the cheese, making it firmer.
There are several ways to separate the curd from the whey. In the production of Cheddar or other hard cheeses, the curd is cut into small cubes, and the temperature is raised to approximately 39 °C (102 °F) to 'scald' the curd particles. The curds and whey are then transferred from the cheese vat to a cooling table with screens that allow the whey to drain while trapping the curd.
For soft cheeses, a strainer or colander is often used, with a mesh or cheesecloth placed over a bowl to catch the draining liquid. This method is particularly effective for soft cheeses like ricotta, as it helps to drain excess liquid and achieve the desired consistency.
Once the whey is removed, the curd is allowed to stick together, forming a mat. This mat is then transferred to a hoop or mould lined with cheesecloth, which gives the cheese its final shape. The mould can be pressed to form a dense cheese or left to settle for a more open texture.
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The cheese is then left to ripen in a temperature-controlled environment
The process of making cheese involves a series of maturation stages where temperature and humidity are carefully controlled. This allows the cheese to ripen and develop its distinct flavour and texture. The cheese is left to age in a temperature-controlled environment, inhibiting unwanted bacteria and allowing the desirable bacteria to grow and thrive. This process can take anywhere from weeks to months or even years, depending on the type of cheese being made.
Temperature control is crucial in cheese-making as it directly impacts the growth of bacteria and fungi. By maintaining the desired temperature, cheesemakers can ensure the optimal conditions for the selected bacteria to flourish and perform their function. This precision in temperature control results in the desired flavour and texture profiles of the final product.
Relative humidity also plays a significant role in the ripening process. Controlled humidity levels influence the growth of mould and the development of bacterial surface growths, which contribute to the unique characteristics of each cheese variety. The humidity levels can determine whether a cheese will have an open or dense texture and can even impact its colour and appearance.
The length of time the cheese is left to ripen depends on the type of cheese being crafted. Soft cheeses, such as Camembert and Brie, are surface-ripened by moulds and have shorter ripening periods, typically measured in weeks. In contrast, harder cheeses like Cheddar undergo a slower ripening process, requiring months or even years to reach their desired state.
During the ripening process, the bacteria actively break down the proteins in the cheese, transforming them from medium-sized pieces (peptides) into smaller fragments (amino acids). These amino acids further break down into highly flavoured molecules called amines, contributing to the complex and dynamic flavours of the cheese.
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Frequently asked questions
Milk, cultures and rennet.
Most cheese is made with cow's milk, but cheese can also be made with sheep's milk, goat's milk, buffalo milk, or non-dairy milk.
The milk is heated and bacteria or enzymes are added to cause the casein to coagulate and form curds. The curds are then separated from the whey and pressed into a mould. The cheese is then aged under controlled conditions.
The type of milk used can impact the flavour, texture and style of the cheese.
A large pot, cheesecloth, and moulds.
