Randy Chandler
Jerky and cheese is a popular snack combination. While jerky is typically made from beef or pork, it can also be made from other meats like chicken, lamb, or even more exotic meats like kangaroo, wild boar, ostrich, alligator, camel, and earthworm. Jerky is one of the oldest foods in the world, with the practice of drying and salting meat slabs dating back to the beginning of human history. Cheese, on the other hand, is a dairy product made from milk that has been processed and fermented to create a solid, semi-solid, or creamy substance. The type of milk used to make cheese can vary, with cow's milk being the most common due to its wide availability and optimal fat and protein content. Other types of milk used in cheesemaking include sheep's milk, goat's milk, and buffalo milk. While the specific processes for making jerky and cheese may differ, both are beloved snacks that can be enjoyed together or on their own.
Characteristics of the cheese in "jerky and cheese"
| Characteristics | Values |
|---|---|
| Milk Type | Cow's milk, Sheep's milk, Goat's milk, Buffalo milk, Camel's milk, Horse milk, Yak's milk |
| Processing | Pasteurization, Standardization, Heat treatment |
| Additives | Bacteria, Cultures, Coagulant, Sodium citrate, Emulsifying agents, Salt, Coloring, Acidifying agents, Dairy fat sources |
| Texture | Smooth, Meltable, Creamy, Firm, Flaky, Tangy, Rich, Creamy, Sharp, Crumbly |
| Flavor | Salty, Pungent, Sweet, Peppery, Briny, Blueberry, Nectar |
| Type | Blue cheese, Goat cheddar, Cheddar, Swiss, Smoked gouda, Mozzarella, Provolone, Colby, Washed curd cheese, Granular cheese |
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What You'll Learn
Meat sticks with cheese
To make meat sticks with cheese, you'll need to start with the right ingredients. Choose a high-temperature cheese that can withstand the heat of smoking or drying. Popular options include cheddar, jalapeño, blue cheese, smoked gouda, and Swiss. You can purchase these cheeses pre-shredded or in small cubes, typically about 1/4" in size.
As for the meat, you'll want to grind it up and mix in your desired spices. Then, gently mix in the cheese, being careful not to break up the cubes too much. From here, you can stuff the mixture into casings and smoke or dry them. If you're using a smoker, follow the standard smoking procedure for meat sticks. If you're using a dehydrator or oven, be mindful of the temperature to prevent the cheese from melting.
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Types of milk used for cheese
While there are many types of milk that can be used to make cheese, the most common is whole milk. This can be pasteurized milk from a grocery store or raw milk straight from a farm. Raw milk is milk that has not been heat-treated to destroy bacteria. Many of the bacteria and enzymes present in raw milk are beneficial to the cheesemaking process, as they contribute to the complexity of flavor and enhance the flavor of the cheese as it ages. Raw milk can be sourced directly from farms in some parts of Europe, while in some parts of America and other countries, it is illegal to sell.
Skim milk is also used for making certain types of cheese, such as hard cheeses like Romano and Parmesan. It is also sometimes used in combination with whole milk to make Monterey Jack and Mozzarella. However, skimmed milk is generally not recommended for cheesemaking, as it tends to make the cheese harder than whole milk.
Goat's milk is another option, though it will result in a "goaty" flavor due to the fatty acids found in goat's milk. For this reason, goat's milk is often used for pungent cheeses that pair well with wild game jerky.
When choosing milk for cheesemaking, it is important to consider the quality of the milk and how it has been processed. Good-quality, pasteurized milk is the easiest to work with for beginner cheesemakers, as it is readily available in most grocery stores and has already been treated to destroy bacteria. However, ultra-pasteurized milk should be avoided, as the high temperatures used in the pasteurization process destroy the proteins and enzymes in the milk, making it unable to form curds.
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How cheese is made
Cheese is made from a few primary ingredients: milk, cultures, coagulants, and salt. However, the process of making cheese differs slightly across the world and even across the U.S. The type of milk and the addition of other ingredients such as spices, herbs, and wine give each cheese its distinct flavour and texture.
Cheese is most commonly made from cow's milk due to its wide availability and optimal fat and protein content. Swiss, cheddar, and gouda are examples of cheeses made from cow's milk. However, other types of milk can be used, such as sheep, goat, buffalo, camel, horse, or even yak milk. For example, Roquefort, feta, and manchego are made from sheep's milk, and Le Chevrot and French Bucheron are made from goat's milk.
The process of making cheese begins with collecting milk from dairy farms and testing it to ensure it passes quality and purity tests. The milk is then filtered and standardized, which involves adding more fat, cream, or protein to create a consistent base milk. After standardization, the milk is pasteurized to kill any harmful bacteria.
Once the milk is prepared, cheesemakers add starter cultures, which are good bacteria that ferment the lactose (milk's natural sugar) into lactic acid. This process helps determine the cheese's flavour and texture, and different types of cultures are used to create different types of cheese. The two most common types of starter cultures are mesophiles and thermophiles, with mesophilic cultures being best for most cheeses as they thrive at lower to moderate temperatures.
The next step is to add a coagulant, which helps the milk turn into curds. The most common coagulant is rennet, an enzyme complex that causes the milk to gel before the curds (solids) separate from the whey (liquid). The amount of rennet and time needed for this process can vary depending on the type of cheese. Once the milk starts to gel, cheesemakers cut it to allow the whey to come out, and drier cheeses are usually cut more to form smaller curds and remove more moisture. The curds are then stirred and heated to release more whey before being separated from the whey.
At this point, salt is added to enhance flavour and regulate moisture content, affecting the texture of the cheese. If it is a flavoured cheese, ingredients like garlic or peppers are added at this stage. The cheese is then pressed into blocks or hoops and brined, which helps remove even more whey. Finally, the cheese is aged to develop its flavour and texture further before being cut, packaged, and shipped to stores.
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History of jerky
The history of jerky is a long and diverse one, with roots in the ancient world. Jerky has been consumed for centuries by different cultures across the globe and has become a staple in the American diet.
The practice of dehydrating meat is one of the oldest methods of food preservation, and jerky, in its most basic form, is simply dried, dehydrated, or smoked meat. Archaeologists have found evidence that the Ancient Egyptians used the sun to dry meat, and scores of preserved foods have been discovered in excavated Egyptian tombs.
The word "jerky" itself comes from the Quechua word "ch'arki," which means "dried meat." The Inca tribe, a South American native tribe originally from the ancient Inca empire, used this method of preserving meat as far back as 1550. The Spanish Conquistadors, upon encountering this practice in South America, adopted it and called it "charqui." When they arrived in North America, they found that the Native Americans also dried meat in a similar way but called it "pemmican," which also included other ingredients like dried berries. The term "charqui" eventually evolved into the modern English word "jerky."
Native Americans made jerky when game was plentiful and stored it for lean times. It was a perfect fit for their nomadic lifestyles and long-distance travel across the challenging western landscapes. Jerky was also critical to the settling of the American West, providing pioneers, traders, and explorers with a nutrient-rich, easily transportable, and long-lasting source of nourishment. The first types of jerky in the US were likely venison jerky, buffalo jerky, and turkey jerky.
Over time, various spices were added to enhance the flavor of jerky, and today, it is produced from a diverse range of meats, including beef, ostrich, turkey, and even exotic options like wild boar or yak. Jerky remains a popular snack, valued for its convenience, long shelf life, and high protein content.
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Cheese pairings with jerky
Jerky and cheese are a match made in heaven. The tough, chewy texture of jerky is complemented by the creamy, tangy, and acidic flavour of cheese. The endless combinations of jerky and cheese can be overwhelming, so here are some perfect pairings to get you started.
Spicy Beef Jerky and Gouda
Beef is the best option for a spicy jerky due to its thickness and how well the spice complements the flavour. Gouda is a great pairing for any spicy jerky because of its sweet and slightly caramelized taste. The salty and sweet flavours pair well together and create a flavourful contrast in your mouth.
Honey BBQ Chicken Jerky and Manchego
Honey BBQ chicken jerky has a mild flavour of spice with a sweet texture that coats the mouth. Manchego, a semi-hard cheese with an earthy, nutty taste and a creamy aftertaste of sheep's milk, is the perfect pairing. The honey BBQ flavour marries the earthy tones of the cheese, and the chicken jerky supplies a nice subtle flavour and texture, allowing the cheese to take the spotlight.
Wild Game Jerky and Blue Cheese
Blue cheese has a "beefy quality as it ages", according to Avalanche Cheese Company cheesemaker Kevin McCullen. He suggests matching wild game jerky, such as kangaroo, wild boar, ostrich, alligator, or camel, with cheese crafted from more pungent milks like goat, sheep, or buffalo. For Colorado-made elk jerky, Avalanche goat cheddar is a great choice.
Smoked Venison Jerky and Mellow Cheese
A slightly nutty, mellow cheese with a rich, caramel-like flavour is the perfect pairing for smoked venison jerky. The cheese is slightly sweet and musky, toning down the taste buds after the spicy kick of the jerky.
Cherry Maple Smoked Jerky and Smooth, Buttery Cheese
Cherry maple smoked jerky pairs well with a smooth and buttery cheese. The cheese is mild on the surface but contains a hidden intensity that is slightly acidic and salty.
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Frequently asked questions
Cheese is made from milk. The type of milk differs from cheese to cheese. For example, Swiss, cheddar, and Gouda are made using cow's milk, Roquefort and feta are made using sheep's milk, and mozzarella is made using buffalo milk.
Cow's milk is the most common type of milk used to make cheese due to its wide availability and optimal amounts of fat and protein. However, cheese can also be made from sheep's milk, goat's milk, buffalo milk, camel's milk, horse milk, or even yak's milk.
There is no definitive answer, as different people have different preferences for the type of cheese used in jerky and cheese combinations. Some popular choices include blue cheese, cheddar, goat cheese, and Swiss cheese.
