Andy Montoya
Cheese and ham are two popular foods that are often enjoyed together. Cheese is a dairy product made from the milk of various animals, most commonly cows, goats, sheep, or buffalo. The milk is treated and coagulated to separate it into solid curds and liquid whey. The curds are then pressed and shaped into the final cheese product, which can be further flavoured with herbs and spices. Ham, on the other hand, is a processed meat product made from pork, typically from the leg cut. Ham is preserved through curing, which can be done through wet or dry methods, and it may also be smoked to add flavour.
What is Cheese and Ham Made Out Of?
| Characteristics | Cheese | Ham |
|---|---|---|
| Main Ingredient | Milk (usually from cows, buffalo, goats, or sheep) | Pork (usually from the leg) |
| Other Ingredients | Salt, spices, herbs | Salt, nitrates, sugar, spices, seasonings |
| Production Process | Curdling, separation of curds and whey, moulding or <co: 2,8>pressing | Curing (wet or dry), smoking, seasoning |
| Origin | Unknown, possibly Europe, Central Asia, or the Middle East | Etruscans (6th-5th century BC), China, Gaul, Rome |
| Variations | Cheddar, Parmesan, Gouda, Camembert, Ligurian, etc. | Jamón Ibérico, Schwarzwälder Schinken, Prosciutto, Gammon, etc. |
| Consumption | Eaten fresh or aged, sliced or melted | Eaten sliced, cooked, or melted, as a filling or topping |
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What You'll Learn
Cheese: coagulation of milk protein casein
Cheese is a milk-based product that is created through the coagulation of milk proteins, specifically casein. Casein is a family of phosphoproteins commonly found in mammalian milk, with cow's milk containing the highest concentration, followed by sheep's milk, and then human milk.
The process of coagulation involves causing the casein micelles in milk to stick together and form a solid mass or curd. This can be achieved through the use of enzymes such as rennet, which clip off the "hairy" outer layer of the casein micelles, allowing them to attach to each other. Calcium also plays a crucial role in this process by acting as a glue between the caseins. Additionally, acid coagulation is another method where acid and heat are used to clot the milk, resulting in cheeses like ricotta, mascarpone, and paneer.
The goal of coagulation is to neutralize the negative charge surrounding the casein micelles in milk. In their natural state, these negatively charged micelles bounce off each other, similar to how magnets with the same pole repel each other. By adding acid, the negative charge is neutralized, allowing the micelles to stick together and form the solid structure of cheese.
The type and concentration of casein in milk can vary depending on the breed of cow and have a significant impact on the cheese yield and clotting properties. For example, milk with higher concentrations of alphaS1-, beta-, and kappa-casein tends to have better coagulation properties and higher cheese yield.
In summary, the coagulation of milk protein casein is a crucial step in the cheese-making process, where enzymes, acids, and heat are used to cause casein micelles to aggregate and form the characteristic structure and texture of cheese.
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Milk types: cow, goat, sheep or buffalo
Milk is the key ingredient in cheesemaking. While cow's milk is the most commonly used milk for cheesemaking in the United States, any type of milk can be used to make cheese. This includes milk from goats, sheep, reindeer, moose, yak, and even wild donkeys.
The type of milk used in cheesemaking will be the biggest variable in the final product. For example, hard cheeses like cheddar made with goat's milk will have a 'goaty' flavor due to the fatty acids found in goat's milk. Goat's milk also tends to result in a milder, higher butterfat cheese. Similarly, mozzarella is typically made with cow's milk, but when made with water buffalo milk, it is called "buffalo mozzarella".
Raw milk, which has not been heat-treated to destroy bacteria, is beneficial to the cheesemaking process as many of the bacteria and enzymes present are necessary for cheesemaking. However, the International Dairy Federation recognizes over 500 different varieties of cheese, and the British Cheese Board once claimed that Britain alone had approximately 700 distinct local cheeses. Therefore, it is important to note that the type of milk used is not the only variable in the cheesemaking process.
Ham, on the other hand, is a processed meat made from the hind leg of swine that has been preserved by wet or dry curing, with or without smoking. While ham is not made from milk, it often contains ingredients that sound similar to milk derivatives. For example, potassium lactate, which is sometimes listed as an ingredient in ham, is not derived from lactose, but rather, it is the potassium salt of lactic acid.
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Ham: curing raw pork
Ham is typically made from a cut of pork, usually from the leg, but it can also be made from the shoulder or other parts. The process of curing raw pork involves either dry curing or wet curing (brining).
Dry curing involves coating the pork in salt, sometimes with the addition of nitrates, to draw out moisture. This process can be done with or without the bone. The ham is then hung in a dark, temperature-controlled environment until it is dry. Specific herbs and spices can be added to enhance the flavour. Traditional dry-cured hams may only use salt as the curing agent, but this is less common. Country hams, popular in the southern US, are an example of dry-cured hams that are heavily salted. Black Forest Ham, a German speciality, is dry-cured with salt and seasonings like juniper berries and garlic. Italian prosciutto is another example of dry-cured ham, seasoned with salt and air-dried for over a year. Jamón Ibérico, a renowned Spanish ham, is dry-cured and aged for 12 months to four years, resulting in a nutty flavour from the pigs' acorn-rich diet.
Wet curing, on the other hand, involves submerging the ham in a brine solution, which is a mixture of salt, sugar, and spices. The brine is injected into the meat, especially in areas close to the bone, to ensure thorough curing. City hams, commonly produced in the US, undergo this wet curing process. Italian prosciutto cotto is another example of wet-cured ham, which is brined and then cooked. After curing, the ham is cooked to an internal temperature of 65°C in an oven or smoker. Smoking is a popular additional step in the curing process, infusing the meat with flavour compounds from the combustion of wood.
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Curing methods: dry or wet
Cheese is a dairy product made from the milk of cows, buffalo, goats, or sheep. During production, milk is acidified and enzymes are added to cause the milk protein casein to coagulate. The solid curds are then separated from the liquid whey, and the curds are pressed into cheese. The curds can be cut into small or large chunks, depending on the type of cheese being made. Cheesemakers then add salt to the cheese to extend its shelf life and add flavour.
Ham, on the other hand, is a compound food made from pork and preserving agents such as salt. Typically, ham comes from the leg of a pig, but it can also include other parts, such as in the case of deli ham.
Ham can be cured using either a dry or wet curing process. In the dry-curing process, the pork leg is coated with salt, which draws out moisture. Nitrates may be added to accelerate the process. The ham is then washed and hung in a dark, temperature-regulated place until it is dry. It is then hung to air for another period. The duration of the curing process varies depending on the type of ham. For example, prosciutto is dry-cured and aged for over a year. Jamón Ibérico is another example of a dry-cured ham, which is cured for 12 months to four years.
In the wet curing process, the ham is submerged in a liquid mixture infused with salt, sugar, and spices. This process is also known as brining. Wet-cured ham is usually cooked during processing or after ageing. An example of a wet-cured ham is Italian prosciutto cotto, which is first brined, then cooked, and finally surface pasteurized. City hams, which are most commonly produced in the US, undergo a wet curing process.
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Smoking and seasoning
Smoking Cheese
Smoking cheese is a great way to add flavour to your cheese. It is typically done on an outdoor grill or smoker, with the grill acting as a vessel for holding the cheese and keeping the smoke flowing around it. The internal temperature of the grill should be kept well below 90 degrees Fahrenheit. A smoke tube is used to infuse the cheese with smoke flavour. Hard or semi-hard cheeses are recommended for smoking, as soft cheeses tend to take on too much smoke flavour and can fall through the grill grates. Common cheese varieties used for smoking include cheddar, hard mozzarella, pepper jack, and gouda. The cheese is arranged on the grates with space between each piece to allow for airflow, and then smoked for 1-2 hours. After smoking, the cheese is wrapped in parchment or butcher paper and refrigerated for 24-48 hours. It is then vacuum-sealed or placed in a zip-top freezer bag to be stored in the refrigerator for 2 weeks, allowing the smoke flavour to distribute and mellow out.
Seasoning Cheese
Cheese is typically seasoned during the cheesemaking process, after the curds and whey have been separated and drained. Salt is added to the cheese to extend its shelf life and add flavour. It can be mixed into the curds or the curds can be submerged in a brine solution. Spices and herbs such as horseradish, garlic, paprika, habanero, cloves, dill, basil, chives, or rosemary can also be added to enhance the flavour of the cheese.
Smoking Ham
Smoking ham is a popular way to add flavour to this cut of pork, which is usually taken from the leg. Hams bought from stores are typically precooked on a smoker, so smoking at home adds more flavour. The ham can be smoked on a grill or smoker at a temperature of around 250°F for about 1-2 hours, depending on the size of the ham. Wood chunks or chips, such as cherry, hickory, or peach, are added to the hot coals to generate smoke. The ham may be scored before smoking to help the smoke penetrate the meat and create a nice presentation. After smoking, the ham is cooked further in an aluminum pan with chicken stock and covered with aluminum foil at a higher temperature of 325°F for about another 1-2 hours. A glaze can be applied to the ham while it is still hot after cooking.
Seasoning Ham
Ham is typically seasoned through a curing process, which can be done through dry curing or wet curing. In dry curing, the pork leg is coated with salt, sometimes along with nitrates, to draw out moisture. This process is used for country hams, which are popular in the southern United States. Wet curing, also known as brining, involves submerging the ham in a liquid mixture of salt, sugar, and spices. City hams, common in the United States, are typically wet-cured. Black Forest Ham from Germany is an example of a ham that undergoes a meticulous curing process, where it is coated in salt and seasonings like juniper berries and garlic. Prosciutto, an Italian dry-cured ham, is seasoned with salt and air-dried for over a year, resulting in a slightly sweeter flavour than most hams. Jamón Ibérico from Spain is another renowned ham that undergoes dry curing, ageing, and salting for 12 months to four years, developing a unique nutty flavour.
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Frequently asked questions
Cheese is a type of dairy product made from milk, usually from cows, but also from goats, sheep, and buffalo. It can be made in a range of flavors, textures, and forms by coagulating the milk protein casein.
Ham is made from pork, typically from the leg cut. It is then preserved through wet or dry curing, with or without smoking.
The curing process involves cleaning the raw meat, covering it in salt, and sometimes other seasonings, to draw out moisture. The meat is then washed and hung in a dark, temperature-regulated place until it is dry.
Popular types of cheese include Cheddar, Parmesan, Gouda, and Camembert. For ham, some popular varieties are prosciutto, Black Forest Ham, and Jamón Ibérico.
