Patrick Oconnell
Cheese is a beloved dairy product made from milk, salt, culture, and rennet. The process of making cheese involves collecting milk from dairy farms, filtering and standardizing it, and then pasteurizing it to kill any harmful bacteria. Starter cultures are then added to the milk to initiate fermentation and develop the cheese's flavor, texture, and aroma. The next steps depend on the type of cheese being crafted, with various ingredients added to create different flavors, textures, and colors. In recent years, cheese has also been incorporated into coffee and tea beverages, with cafes offering drinks topped with a froth-like layer of sweet and savory cheese.
Ingredients and Process of Making Cheese
| Characteristics | Values |
|---|---|
| Ingredients | Milk, Salt, Culture, and Rennet |
| Milk Composition | Water, Lactose, Fat, Minerals, and Proteins |
| Milk Pasteurization | Heating Milk to Remove Microorganisms |
| Culture | Ferments Lactose into Lactic Acid |
| Rennet | Coagulant that Holds Ingredients Together |
| Curd Formation | Separation of Solids (Curds) from Liquids (Whey) |
| Salt | Added for Flavor and Texture |
| Cheese Aging | Allows Development of Aroma, Texture, and Flavor |
| Cheese Types | Cheddar, Colby, Mozzarella, Swiss, and More |
| Homemade Cheese | Made with Milk, Vinegar, and Salt |
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What You'll Learn
Cheese coffee
Cheese is made from just four ingredients: milk, salt, culture, and rennet. However, the process of cheese-making is quite complex and involves many steps. It starts with collecting milk from dairy farms and then filtering and standardizing it. The milk is then pasteurized to kill any dangerous bacteria, and starter cultures are added to begin the fermentation process. The next steps depend on the type of cheese being made. For flavored varieties, ingredients are added to give the cheese its signature flavor. For example, horseradish is added to Horseradish Cheddar, and spicy peppers are added to Jalapeño & Cayenne Cheddar.
Once the cheese has been crafted, it is time to shape and package it. The curd is separated from the whey, and then it is salted and pressed into a form. For some cheeses, like mozzarella and Swiss, the curd is pressed into a hoop and brined. The cheese is then shaped and may be aged to develop its final texture and flavor.
Now that we understand the basics of cheese-making, let's turn our attention to cheese coffee. Cheese coffee is a unique drink that has been popping up in cafes around the world. It is made by brewing coffee with a layer of sweet and savory house-made cheese on top. The cheese is whipped or frothy and can be made from various types of cheese, such as mascarpone. The drink is then typically served cold, with ice, and may be topped with dried floral toppings or vibrant, swirling colors for an Instagram-worthy presentation.
One example of cheese coffee is the B.S.T. (bitter-sweet tiramisu) from Percolate, a cafe in Los Angeles. The B.S.T. is made with cold-brewed coffee from Guatemalan beans and topped with a house-made cheese and premium cocoa. Another variation is the double cold-brewed oolong tea with a layer of velvety, sweet, and savory cheese. This drink has a more bittersweet flavor that balances salty, nutty, and milky notes.
While it may seem like an unusual combination, cheese coffee offers a unique sensory experience that blends the bitterness of coffee with the creamy sweetness of cheese. So, the next time you're looking for a new coffee experience, why not give cheese coffee a try?
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Pasteurisation
There are differing opinions and concerns about pasteurisation. On the one hand, it can be considered more efficient on a large scale, as there is less care necessary in the milk collection stage where bacteria from the cows run rampant. It also extends the shelf life of dairy products. On the other hand, pasteurisation kills the good bacteria that give some raw milk cheeses their unique, complex flavours.
There are different methods of pasteurisation. One is Low-Temperature Long-Time (LTLT) pasteurisation, commonly used in small-scale and artisanal operations. In this process, milk is heated to 63°C for 30 minutes. This process doesn’t use as complex equipment as High-Temperature Short Time (HTST) pasteurisation; it’s akin to heating a really big pot of milk. Thermalisation is another heating step some cheese makers use on their milk prior to cheese-making. Here, the milk is heated, but not as hot or for as long as in HTST or LTLT pasteurisation. This milk is sometimes called “thermized” milk or “heat-treated” milk. Legally, this milk is still considered raw, but the cheese maker must abide by the 60-day rule.
Ultra-High Temperature (UHT) milk is not used for cheese-making. In this process, milk is heated much more harshly than in the other processes. This intense heat treatment usually means the milk has a longer shelf life and can be shelf-stable when aseptically packaged. The intense heat used in this process can negatively affect the structure of milk, causing cheese-making to be impractical.
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Milk types
Milk is the main ingredient in cheese. It consists of water, lactose, fat, minerals, and proteins, and its exact composition varies depending on the animal it comes from. For example, dairy farmers can pledge to not use synthetic hormones like rBST and rBGH, which increase a cow's milk production.
Once collected from farms, milk is brought to a cheese plant, where it is checked for quality and purity. It is then filtered and standardized, which may involve adding more fat, cream, or protein to ensure a consistent base milk. After standardization, the milk is pasteurized, which kills dangerous bacteria and makes it safe for consumption.
The next step in cheesemaking is to add good bacteria or "starter cultures." These cultures ferment the lactose in the milk into lactic acid, helping with coagulation and preventing spoilage. Different types of cultures are used to create different types of cheese. For example, Swiss cheese uses one type of culture, while Brie and Blue use different ones.
The specific type of milk used can have a significant impact on the final product. For instance, goat milk has a higher fat content than cow's milk, resulting in a richer, more flavourful cheese. Similarly, sheep's milk contains more solids than cow's milk, leading to a higher yield of cheese.
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Rennet
There are several types of rennet, including animal, vegetable, and microbial rennet. Animal rennet can be purchased online or in cheese supply stores, with pure calf rennet being a popular choice. Vegetable rennet can also be used, and some prefer it for ethical reasons. Rennet comes in various forms, such as liquid or tablets, and it is important to dilute it in non-chlorinated water before adding it to milk. The amount of rennet added to the milk can impact the texture and taste of the cheese, with too much rennet resulting in rubbery or bitter cheese.
Temperature plays a critical role in the coagulation process. Rennet is heat-sensitive, and temperatures above 120°F will likely deactivate it. However, milk needs to be warm for proper coagulation. Maintaining the ideal temperature range can be challenging, but it is essential for successful cheesemaking.
The role of rennet in cheesemaking has been recognized for centuries, and it is an essential component in creating a wide variety of cheeses with different flavors and textures. Without rennet, milk will not coagulate properly, and cheese cannot be made.
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Flavouring
The flavour of cheese is influenced by several factors, including microorganisms, enzymes, and processing steps. The underlying flavour chemistry is complex and involves the interaction of sensory attributes with volatile compounds, non-volatile flavourants, and taste receptors.
One significant process in cheese flavour development is the breakdown of lactose into lactic acid, which lowers the pH of the cheese and contributes to an acidic, sour, or tart flavour. This process also affects the texture of the cheese. Additionally, the protein casein, which constitutes a large portion of cheese, can break down into other compounds that generate flavour. This process, known as proteolysis, can lead to the formation of peptides and amino acids, which are themselves flavourful and can further react to form other flavourful compounds.
The variables in cheese-making, such as the use of accelerated ripening, genetically modified starters, adjunct cultures, and other processing techniques, also impact the flavour profile. The origin of the milk, pasteurization, butterfat content, bacteria and mould, and aging processes contribute to the unique flavours found in different regions.
Cheese flavouring is commonly used in the food and beverage industry to enhance the taste of various products. Natural and organic flavour extracts are processed and added to products such as beer, spirits, tea, coffee, fruit juices, desserts, and dairy products. Cheese flavouring is particularly popular in snack foods, where it is used in powdered coatings for products like popcorn and potato chips. The combination of cheese with alliums, such as onion and garlic, creates a unique and appealing flavour profile for these snack products.
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Frequently asked questions
Cheese coffee is a drink that is made by topping brewed coffee with a layer of frothy, whipped cheese. It is usually salty with a hint of sweetness and can be served with either hot or cold coffee.
Mascarpone cheese is used in cheese coffee, which is a type of soft, Italian cream cheese.
Percolate, a cafe based in Los Angeles, serves cheese coffee.
Cheese is made from milk, salt, culture, and rennet.
