Bushra Griffith
Curing is a process used to age cheese, which involves drying and preservation techniques such as salting or smoking. The process of curing cheese has been used for thousands of years, with Neolithic people domesticating goats and sheep and discovering that milk curdles when left to rest for a few hours. Today, there are many methods of curing cheese, including the use of oil, salt, wax, and rennet. Oil-cured cheese, for example, is a vintage method of preserving cheese that involves covering the cheese with oil and leaving it in a cold, dark place for several weeks. Salt is also used in the curing process to draw out excess whey and to preserve the cheese. Wax is another method of curing cheese, where the cheese is dipped in melted wax to form a shell, preserving it for several months.
Characteristics of Curing Cheese
| Characteristics | Values |
|---|---|
| Curing Time | 3-6 months |
| Preservation Techniques | Salting, Smoking, Oil, Wax |
| Curing Temperature | 10-12 ºC |
| Cheese Type | Sheep's Cheese, Cow Milk Cheese, Goat Milk Cheese |
| Ingredients | Rennet, Bacterial Culture, Salt, Vegetable Oil |
| Equipment | Cheese Press, Plastic Dish |
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What You'll Learn
Oil-cured cheese
To make oil-cured cheese, start with a rounded 200g block of semi-hard cheese, such as cow's milk cheese. Trim off the rind and cut the cheese into cubes or thin slices, about 1/2 inch thick. The thinner the slices, the faster the curing process. Then, pack the cheese tightly into a clean jar, layering it with olive oil and optional flavourings like herbs, garlic, or chilli flakes. Seal the jar and store it in a cool, dry, dark place, such as a cellar, for at least eight weeks. The longer it cures, the more flavourful and sweeter it becomes.
Once the cheese has cured, remove the slices from the jar and pat them dry with a paper towel to absorb any excess oil. Oil-cured cheese is now ready to serve and can be enjoyed as a snack or added to dishes like salads and pizzas. It pairs well with olives, sausages, crackers, and wine for a tapas-style feast.
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Salting
Secondly, salting enhances the flavour of cheese. It not only gives cheese a salty taste but also helps to enhance other flavours or mask unpleasant ones. Salt can also affect the texture of the cheese by altering protein structures or removing moisture. The presence of salt in certain concentrations can also alter the behaviour of microbes and enzymes, significantly impacting the cheese's texture and flavour.
There are three main methods of salting cheese: dry salting, brining, and dry surface rubbing. Dry salting involves the direct addition of salt crystals to the surface of fresh curd. For certain cheese varieties like Cheddar, Colby, and Monterey Jack, dry salt can be manually applied to the curd, allowing the agitation of the curd table to uniformly mix the salt.
Brining is a technique used for cheese variants such as low-moisture part-skim or whole milk mozzarella, wheel Parmesan, wheel Gouda, and others. It involves immersing the cheese in a brine solution for a specific period. As the cheese absorbs salt from the brine, it releases water, reducing the brine's salt concentration. Thus, replenishing salt in the brine is critical to maintaining salt levels in brined cheeses.
The final method, dry surface rubbing, is used for Swiss, Baby Swiss, some blue and Brie cheeses, and Limburger. This method involves rubbing dry salt onto the surface of the cheese blocks or wheels to form a rind. It is generally reserved for smaller cheeses, as it does not work well with larger formats.
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Smoking
To smoke cheese at home, you will need an outdoor grill or smoker, such as an offset grill, water smoker, or pellet grill. Any grill with good ventilation that can maintain a temperature below 90 degrees Fahrenheit will work. It is important to note that the grill is used for cold smoking, which allows the cheese to absorb the smoky flavour without melting. The ideal temperature range for cold smoking is typically between 65 and 85 degrees Fahrenheit.
For the cheese, you can use any hard or semi-hard cheese with a mild flavour, such as Cheddar, Mozzarella, Gouda, Monterey Jack, Gruyere, Brie, or Swiss. Bring the cheese to room temperature by taking it out of the refrigerator at least two hours before smoking. You can also experiment with different types of cheese, but it is recommended to avoid soft cheeses as they tend to absorb too much smoke.
Before placing the cheese on the grill, wipe off any moisture that has formed on its surface. Light your smoking tube according to the manufacturer's instructions and place it in your smoker, ensuring that any flames are extinguished and only smoke is produced. Arrange the cheese on the grill grates, making sure the pieces are not touching and there is adequate airflow between them.
Smoke the cheese for 1-2 hours, depending on your preference. After smoking, remove the cheese from the grill and wrap it in parchment or untreated butcher paper. Refrigerate the wrapped cheese for 24-48 hours. Finally, vacuum seal the cheese or place it in a zip-top freezer bag if you don't have a vacuum sealer. Label and date the cheese, then refrigerate it for at least two weeks before enjoying the rich, smooth flavour of your homemade smoked cheese!
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Rennet
Calf rennet, a type of animal rennet, contains two enzymes: chymosin and pepsin, in a ratio suitable for cheesemaking. Chymosin is responsible for coagulation, while pepsin influences the aging process. Calf rennet is preferred for its reliable results in terms of yield and flavour profile, contributing to less defective cheese. It is also a natural, non-GMO option, aligning with sustainability efforts by utilising all parts of the animal. However, some manufacturers have shifted towards using fermentation-produced chymosin, a genetically modified bacterium that produces rennet enzymes through fermentation.
There are various types of rennet available, including liquid, paste, tablet, and powdered forms. Liquid and paste rennet are easier to work with due to their precise measurability, while tablet and powdered rennet have longer shelf lives and perform better in warmer climates. The choice of rennet depends on the specific cheese being made, as some cheeses require firmer curds than others. The amount of rennet added varies accordingly.
Different cultures and traditions have also influenced the use of rennet. In India, where cows are revered, plant-based rennets from fruit trees were employed. Spanish sheep's milk cheeses often use thistle and cardoon rennets. Thistle rennet, derived from the Cardoona plant, is known for its role in creating traditional cheeses like Torta del Caser, showcasing how rennet type influences flavour and texture.
The discovery of rennet centuries ago revolutionized cheesemaking, enabling shepherds to produce harder cheeses that could be stored through barren seasons. Today, rennet remains an essential component in the curing process, with alternatives available to cater to vegetarian preferences and cultural considerations.
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Temperature control
Different types of cheeses require different temperature ranges. For instance, mesophilic starter cultures, which include cheeses such as Feta, Chevre, Farmhouse Cheddar, and Gouda, thrive at room temperature and cannot survive at high temperatures. On the other hand, thermophilic starter cultures are heat-loving bacteria that are used when the curd is cooked at temperatures as high as 132°F (55.5°C).
The temperature during the curing process can impact the final flavour and texture of the cheese. Maintaining the desired temperature range is essential to ensure the cheese ages properly and develops the desired characteristics.
To achieve the desired temperature range for curing cheese, several methods can be employed. One option is to use a dedicated cheese cave or a wine fridge with an adjustable thermostat. A wine fridge can typically maintain temperatures in the desired range, providing an ideal environment for maturing cheese. Another option is to use a plastic tote or container in a cool area, such as a basement, with a thermometer to monitor the temperature. However, this method may not provide the same level of temperature control as a dedicated fridge.
Additionally, it is important to note that temperature control is closely linked to humidity control during the cheese curing process. While temperature refers to the degree of heat or cold, humidity refers to the amount of moisture in the air. Both factors play a crucial role in creating the optimal environment for curing cheese.
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Frequently asked questions
Curing is the process of ageing cheese, where it is dried and preserved using techniques such as salting or smoking.
Salt is used to cure cheese. Oil is also used to cure cheese, with vegetable oil, sunflower oil, and olive oil being popular choices.
The curing process for cheese typically lasts between 3 to 6 months.
Cured cheese has undergone a longer ageing process, resulting in a more intense flavour and harder texture compared to regular cheese.
To cure cheese at home, you can follow these general steps:
- Start with a pressed curd or form a curd by warming milk and adding an enzyme like rennet to coagulate the milk.
- Drain the whey and salt the curd.
- Refrigerate the salted curd and rewrap it daily for about two weeks until a rind forms and the cheese is dry.
- If ageing for longer, dip the cheese in wax to preserve it.
