Frederic Melton
Cheese is a beloved food with a long history, but its origins are a mystery. Historians believe cheese was likely discovered accidentally when milk was stored in a container made from an animal's stomach, causing it to curdle and separate into curds and whey. Today, cheese is made in a similar way, with milk (most commonly from cows, sheep, or goats) heated and mixed with bacteria cultures and rennet, an enzyme that helps form curds. The curds are then cut, salted, and pressed into molds, and finally aged to develop flavour and texture.
What Cheese is Made From
| Characteristics | Values |
|---|---|
| Milk Type | Cow, sheep, goat, camel, horse, yak |
| Bacteria | Lactococcus, Lactobacillus, Streptococcus, Propionibacterium freudenreichii, Mesophiles, Thermophiles |
| Rennet | Animal stomach, rennin |
| Salt | Non-iodized salt, cheese salt |
| Yield | 10% of milk becomes cheese when making cheddar |
| Aging | Anywhere from 1 to 15 months, or more |
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What You'll Learn
Milk and curds
The process of transforming milk into cheese typically involves separating the milk into solid curds and liquid whey. This separation can be achieved by adding an acid, such as vinegar, or more commonly, by using starter bacteria that convert milk sugars into lactic acid. The starter bacteria play a crucial role in the flavour development of aged cheeses. The bacteria produce enzymes that contribute to the cheese's eventual flavour.
Once the milk has coagulated, cheesemakers use knives to cut it into chunks, creating curds and leaving some liquid whey behind. The curds are then cut into small pieces to facilitate the removal of water from the cheese. This step is particularly important as most of the milk is composed of water, which must be reduced to form cheese.
For some cheeses, the cooked curds are then put into moulds and left to age or ripen. The ageing process can vary significantly, with mild cheddar aged for 2-3 months and extra sharp cheese aged for a year or more. During ageing, the cheese develops a stronger flavour and a crumbly texture. The maturation process can be influenced by factors such as humidity and temperature, which affect how the cheese matures.
In summary, milk and curds are fundamental in cheese-making, with milk being transformed into curds and whey, and the curds being further processed and aged to create the final cheese product.
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Rennet
Today, cheesemakers can choose from a variety of animal and vegetable rennets, with liquid animal rennet being the highest-quality form available on the US market. The amount of rennet used in cheesemaking can vary depending on the type of cheese being made, the season, and the condition of the milk. It is typically diluted with cool water before being added to the milk and stirred gently to distribute it evenly.
Some cheeses, such as mozzarella, cottage cheese, and cream cheese, are unripened or "fresh" cheeses that do not require the ageing process. For these varieties, rennet is used to set the cheese into a moist gel, which is then drained, salted, and packaged. Other cheeses, like cheddar, are cooked and moulded before being left to age or ripen, with the ageing process contributing to their final flavour and texture.
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Salt
The type of salt used is important. Cheesemakers tend to use non-iodized salt or cheese salt. Iodine is not used as it can affect the cheese's flavour and texture.
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Bacteria and flavour
The role of bacteria in the flavour of cheese is a complex and fascinating one. The addition of bacteria is essential to the transformation of milk into cheese. Starter cultures are added to the milk, and these contain living bacteria that feed on lactose sugar in milk, converting it into lactic acid. This process of acidification or souring is crucial for curdling, preservation and flavour development.
The type of bacteria and the specific enzymes they produce play a significant role in the eventual flavour of aged cheeses. Most cheeses employ starter bacteria from the Lactococcus, Lactobacillus, or Streptococcus genera. The choice of starter culture depends on the desired cheese variety. For instance, Swiss starter cultures like Propionibacterium freudenreichii produce propionic acid and carbon dioxide, creating the distinctive holes in Emmental cheese.
The ageing or ripening process also influences the flavour of cheese. Soft-ripened cheeses like Brie and Camembert ripen from the outside inward due to exposure to mould. Washed-rind cheeses, such as Limburger, are periodically cured in saltwater brine, making them susceptible to bacteria that form a pungent rind. Blue cheeses have penicillium bacteria added to create the characteristic blue veins of mould, which continue to grow as the cheese ages.
The duration of ageing further impacts the flavour and texture of cheese. For example, cheddar can be aged for years, resulting in a stronger flavour and a more crumbly texture. Some cheeses are unripened or fresh, such as certain types of mozzarella, cottage cheese, and cream cheese, and are ready to eat soon after production.
Temperature also plays a role in flavour development. Some hard cheeses are heated to temperatures between 35°C and 55°C, affecting both the bacterial culture and milk chemistry. These cheeses typically use thermophilic starter bacteria like Lactobacilli or Streptococci, which can survive higher temperatures.
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Ageing
The ageing process for cheese, also known as maturation, ripening, or curing, involves storing the cheese for a certain period to develop its flavour and texture. This process can last anywhere from a few months to several years, depending on the desired characteristics of the final product.
During ageing, the cheese is placed in a controlled environment, such as a cold storage room or a cheese cave, with good air circulation, humidity, and temperature to promote the maturation process. The length of ageing depends on the type of cheese and the desired flavour intensity and texture. For example, 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 cheese is aged, the stronger its flavour becomes.
The ageing process is crucial for the development of blue cheese. Penicillium bacteria are added to create the characteristic blue veins of mould that run through the cheese. As the cheese ages, this mould grows and spreads, contributing to its unique flavour and texture. The ageing duration determines whether the final product is a soft or hard blue cheese.
Some cheeses, such as halloumi, ricotta, and some types of mozzarella, are considered \"fresh\" cheeses and can be consumed immediately after production without undergoing the ageing process. However, most cheeses benefit from ageing to enhance their flavour, texture, and overall quality.
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Frequently asked questions
Cheese is made from milk. The most common types of milk used are from cows, sheep, and goats, but cheese can also be made from camel, horse, or yak milk.
The milk is gently heated and cultures are added to make it curdle. An enzyme, rennet, is also added to bring the proteins in the milk together and help form curds. The curds are then cut into small pieces to allow water to leave the cheese. Salt is added as a preservative and for flavor, and then the curds are pressed into molds. The cheese is then aged.
The amount of time cheese is aged for depends on the type of cheese. Mild cheddar cheese is aged for 2-3 months, while extra sharp cheese can be aged for a year. Some cheeses, such as halloumi and ricotta, can be eaten on the day they are made.
