Frederic Melton
Cheese is a beloved food product made from milk that has been separated into solid curds and liquid whey. The process of cheesemaking likely originated by accident when milk was stored in a container made from the stomach of an animal, causing the milk to turn into curd and whey. Today, cheesemaking is a sophisticated enterprise, with most cheese being made in factories. The process of cheesemaking differs depending on the type of cheese, but all cheesemaking follows the same general process, especially in the beginning stages.
| Characteristics | Values |
|---|---|
| Origin | There is no conclusive evidence indicating where cheesemaking originated, but it is believed to have started in Europe, Central Asia, or the Middle East around 8000 BCE when sheep were first domesticated. |
| Discovery | It was possibly discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned into curds and whey by the rennet from the stomach. |
| Archaeological Evidence | The earliest archaeological evidence of cheesemaking dates back to 5500 BCE and was found in what is now Kuyavia, Poland, where strainers coated with milk-fat molecules have been discovered. |
| Historical References | Columella's De Re Rustica (c. 65 CE) and Pliny the Elder's writings describe cheesemaking processes and the diversity of cheeses enjoyed in the Roman Empire. |
| Popularity | Cheese was initially widespread and popular in Europe, the Middle East, the Indian subcontinent, Tibet, and influenced areas. It later spread to East Asian and pre-Columbian American cultures along with European culture. |
| Factory Production | The first cheese factory opened in Switzerland in 1815, but large-scale production gained success in the United States, with dairy farmer Jesse Williams pioneering assembly-line cheese production in 1851. |
| Modern Production | Today, most cheese is made in factories, and while the process differs for each type of cheese, it generally involves standardizing and pasteurizing milk, adding starter cultures, coagulating and curdling the milk, cutting and processing the curds, and aging the cheese. |
| Ingredients | Cheese is primarily made from milk, which can come from cows, goats, sheep, buffalo, camels, or other mammals. Additional ingredients include rennet, salt, bacteria or starter cultures, and, depending on the type of cheese, color additives. |
| Varieties | Popular varieties of cheese include Cheddar (c. 1500), Parmesan (1597), Gouda (1697), Camembert (1791), Colby, Colby Jack, Mozzarella, Swiss, Brie, Blue, Cream Cheese. |
| Aging | The aging or ripening process varies depending on the type of cheese. For example, mild cheddar is aged for 2-3 months, while extra sharp cheddar can be aged for a year, and cheddar can also be aged for years to develop a stronger flavor and crumbly texture. |
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What You'll Learn
Milk is the star ingredient
The next step is pasteurization, which kills dangerous bacteria in raw milk. Then, "starter cultures" or good bacteria are added to the milk. These bacteria ferment the lactose, turning it into lactic acid. Different types of bacteria are used to create different types of cheese, and this process helps determine the cheese's flavor and texture.
The milk is then acidified or soured to separate it into solid curds and liquid whey. This is usually done by adding a coagulant like rennet, an enzyme that causes the milk to gel and then separate into curds and whey. The amount of rennet and time needed for this process can vary depending on the type of cheese. The curds are then cut, allowing the whey to come out, and the cheesemaker may cut the curds more or less depending on the desired moisture level for the cheese. The curds are then stirred, cooked, and washed to further acidify and dry them.
At this point, the cheesemaker can choose to add salt and other flavorings, such as garlic or peppers. The curds are then pressed into blocks or hoops and left to age. The aging process can vary significantly depending on the type of cheese. For example, mild cheddar is aged for 2-3 months, while extra sharp cheddar can be aged for a year. During aging, the cheese develops its distinct flavor and texture, with some cheeses becoming more crumbly with age.
So, while there are many steps and variations in the cheesemaking process, it all begins with milk!
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Rennet, an animal-derived coagulant
Rennet is a mixture of enzymes that cause milk to curdle and transform into a gel-like structure. Rennet is typically derived from the lining of the fourth stomach of young ruminant animals, such as calves, lambs, and goats. The use of rennet in cheesemaking dates back to ancient times, with some of the earliest evidence of cheesemaking found in Poland, dating back to around 5500 BCE.
The process of making cheese with rennet involves separating milk into solid curds and liquid whey. The rennet causes the milk to gel, and then the curds (solids) are separated from the whey (liquid). The amount of rennet and time needed for this process can vary depending on the type of cheese being made. Rennet is particularly important for traditional, imported cheeses such as Parmigiano Reggiano, pecorinos, and brie.
While animal-derived rennet has been the traditional source of coagulant for cheesemaking, there are now many alternative sources of enzymes that can be used as substitutes. These include plants such as fig juice, thistles, nettles, and artichokes, as well as microbial sources. These alternative sources are often used to make cheese suitable for vegetarians, vegans, and those keeping kosher or halal.
The use of animal-derived rennet has decreased in recent years, with less than 5% of cheese in the United States being made with animal rennet today. This is due in part to the development of microbial rennet, which has improved in quality over time, and the use of genetically modified microorganisms to produce recombinant chymosin during fermentation.
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Salt for flavour and moisture
Salt is an essential ingredient in cheese production, influencing its flavour, texture, shelf life, enzyme activity, casein hydration, and microbial proliferation during ripening. Salt is also used to obtain the required flavour and texture, for its preservative properties, and as a taste enhancer.
Salt is added to cheese in several ways. The dry salting procedure involves sprinkling cut-up curds with salt after the coagulated milk has been cut, cooked, and drained. This method is used for cheeses like Cheddar and Colby, as it takes advantage of the large amounts of exposed surface area, allowing for quick salt absorption and rapid whey/moisture expulsion. Another method involves submerging whole wheels or blocks of cheese in a salty brine solution, allowing for the gradual penetration of salt and aiding in rind formation. This method is used for cheeses like Mozzarella, Blue, some Alpine, and Feta.
Salt encourages moisture loss in cheese, drawing whey (moisture) out and drying the cheese body, which has a pronounced effect on its texture and stability. Salt also directly affects the cheese's texture by altering protein structure. The presence of salt in certain concentrations can also change how microbes and enzymes behave, having a drastic effect on texture and flavour.
Salt is indispensable for improving the quality and safety of cheese. It regulates the proliferation of microorganisms and enzyme activity, inhibits lactose fermentation by lactic acid bacteria, and prevents the pH from becoming too low during pressurization and ripening.
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Bacteria for flavour and preservation
The use of bacteria in cheesemaking is a crucial step in the process, as it not only contributes to the flavour of the cheese but also helps in its preservation. Bacteria play a significant role in converting milk sugars into lactic acid, which is essential for the fermentation process. This fermentation not only adds flavour but also helps in preserving the cheese.
Cheese fermentation and flavour formation are complex biochemical reactions driven by the activity of multiple microorganisms. The process of cheesemaking involves adding "starter cultures" or bacteria to milk, which ferment the lactose (milk's natural sugar) into lactic acid. Different types of cultures or bacteria are used to create different types of cheese, each imparting its unique flavour and texture.
The most commonly used bacteria in cheesemaking belong to the Lactococcus, Lactobacillus, and Streptococcus genera. For example, Swiss cheese uses Propionibacterium freudenreichii, which produces propionic acid and carbon dioxide gas bubbles during aging, giving Swiss cheese its distinctive holes. Other bacteria, such as Leuconostoc mesenteroides and Streptococcus thermophilus, also contribute to the flavour profile of cheese.
The use of bacteria in cheesemaking dates back to ancient times when cheese was discovered. It is believed that cheese was accidentally invented by storing milk in a container made from the stomach of an animal, which naturally contained bacteria that turned the milk into curds and whey. Today, cheesemakers still use bacteria, but in a more controlled manner, to produce consistent and flavourful cheese products.
In addition to flavour formation, bacteria also play a role in preserving cheese. The fermentation process, driven by bacteria, helps to extend the shelf life of cheese by inhibiting the growth of harmful microorganisms. The production of lactic acid, in particular, creates an environment that is unfavourable for the growth of undesirable bacteria, thus preserving the cheese.
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Ageing for texture and flavour
The ageing process is a crucial step in cheesemaking, as it significantly impacts the texture and flavour of the final product. Ageing cheese is essentially allowing it to sit and get older in a cold storage room or a cheese cave. The duration of ageing varies depending on the type of cheese desired. For instance, mild cheddar cheese is typically aged for 2 to 3 months, while extra sharp cheddar can be aged for up to a year. The longer the ageing period, the stronger the flavour becomes.
During the ageing process, specific bacteria play a pivotal role in developing the flavour of the cheese. Starter bacteria, such as those from the Lactococcus, Lactobacillus, or Streptococcus genera, are added to the milk at the beginning of the cheesemaking process. These bacteria convert milk sugars into lactic acid, which not only helps in curdling the milk but also contributes to the flavour profile of the aged cheese.
Different types of starter cultures are used to create distinct varieties of cheese. For example, Swiss cheese employs a specific type of culture, while Brie and Blue cheeses use alternative cultures. The choice of starter culture influences the flavour and texture of the cheese during the ageing process.
The ageing process also affects the texture of the cheese. For example, cheddar cheese tends to become more crumbly as it ages. This change in texture is due to the continued action of bacteria and enzymes within the cheese, breaking down the proteins and fats, leading to a drier and flakier texture.
Additionally, the environment in which the cheese is aged can also impact its flavour and texture. The specific temperature, humidity, and ventilation conditions of the ageing room or cave influence the development of the cheese. Cheesemakers carefully monitor and control these factors to achieve the desired characteristics in the final product.
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Frequently asked questions
Cheese is made from milk, cultures, coagulants, and salt. The type of milk used differs from cheese to cheese. For example, Swiss, cheddar, Gouda, and other cheeses are made using cow's milk, while Roquefort, feta, petit basque, and manchego are made using sheep's milk.
First, milk is collected from dairy farms and tested for quality and purity. The milk is then filtered, standardized, and pasteurized. Next, good bacteria or "starter cultures" are added to the milk, which ferment the lactose into lactic acid. After this, ingredients like rennet and color are added. Rennet causes the milk to gel and separate into curds (the solids) and whey (the liquid). The curds are then salted, pressed into a form, and aged.
Some cheeses made from sheep's milk include Roquefort, feta, petit basque, and manchego.
Some cheeses made from goat's milk include Le Chevrot and French Bucheron. Goat milk cheese is also known as chevre.
Buffalo milk is traditionally used for mozzarella, although most mass-produced mozzarella is made with cow's milk.
