Kamil Perry
Cheese is made with just four ingredients: milk, salt, culture, and rennet (the coagulant that holds the rest of the ingredients together). The process of cheesemaking is thought to have been discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, salt, culture, and rennet (coagulant) |
| Number of ingredients | Four |
| Milk composition | Water, lactose, fat, minerals, and proteins |
| Milk source | Dairy farms |
| Milk standardisation | Addition of fat, cream, or protein |
| Milk pasteurisation | Heating to remove microorganisms |
| Rennet source | Animal stomach |
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What You'll Learn
Milk is the star ingredient
It is thought that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. Rennet is the coagulant that holds the rest of the ingredients together. Once the right kind of milk has been locked down, it gets pasteurised. This is just a fancy word for heating the milk, which removes microorganisms and makes milk safe for consumption.
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Rennet is the coagulant
Rennet is a complex mixture of enzymes produced in any mammalian stomach to digest milk. It is most often sourced from calves, kids, or lambs, and it is extracted from the inner mucosa of the abomasum, the fourth stomach chamber of ruminant mammals. Rennet is also produced synthetically, and microbial and vegetable sources can be used as well.
The process of cheese-making was probably discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. Rennet contains chymosin, which causes milk to curdle, and pepsin, which curdles casein.
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Salt is added
Salt is one of the primary ingredients in cheese, and it is added to enhance the flavour and texture of the final product. The amount of salt added can vary depending on the type of cheese being made and the desired level of saltiness. In addition to salt, other ingredients such as spices, herbs, and even wine can be added to cheese to create different flavours.
The process of adding salt to cheese typically involves mixing it with the other ingredients during the cheese-making process. The salt is dissolved in water and then added to the milk, along with the culture and rennet. The mixture is then heated, causing the milk to curdle and separate into curds and whey. The curds are then cut, stirred, and cooked, and the whey is drained off. The curds are then pressed into a mould to form the desired shape of the cheese.
The addition of salt to cheese serves several purposes. Firstly, it helps to preserve the cheese and extend its shelf life. Salt acts as a natural preservative, inhibiting the growth of bacteria and mould that can cause cheese to spoil. Secondly, salt also helps to draw out moisture from the cheese, which can help to improve its texture and make it firmer and less sticky.
Finally, salt is added to cheese to enhance its flavour. Salt is known to accentuate and bring out the natural flavours of other ingredients, and this is no different when it comes to cheese. The saltiness of the added salt can complement the savoury notes of the cheese, making it more palatable and enjoyable to consume.
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Cultures are used
Cheese is made with four ingredients: milk, salt, culture, and rennet (the coagulant that holds the rest of the ingredients together).
The process of cheese-making was probably discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach.
The type of milk used can differ from cheese to cheese. Once collected, the milk is checked to make sure it passes quality and purity tests. It then goes through a filter and is standardised – this means that more fat, cream or protein may be added. This is important because cheesemakers need to start with the same base milk to make a consistent cheese.
The milk is then pasteurised, which is just a fancy word for heating the milk to remove microorganisms and make it safe for consumption.
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The aging process is important
Cheese is made from milk, salt, culture, and rennet. The aging process is important as it affects the flavour, smell, and texture of the cheese.
The aging process, also referred to as ripening or maturing, allows the cheese and its proteins and fats to continue breaking down and hardening. During aging, the culture that was originally added to the milk multiplies, and the long protein chains that were glued together by the rennet start to break down into smaller and smaller sections of links. Each amino acid compound is responsible for different flavours and textures in the cheese. For example, the smoky, nutty, meaty, and bacon-y flavours that you get in long-aged cheddars, parmesans, or goudas are impossible without this process.
The aging process also helps to develop the aroma and spice of the cheese. For instance, the holes in Swiss cheeses are formed by adding specific bacteria during the aging process. The aging process can also affect the texture of the cheese, with hard cheeses that have a very low moisture content being the best for long aging.
The length of the aging process can vary depending on the type of cheese. Soft cheeses like Camembert or Brie are usually aged for no longer than a month, while hard cheeses can be aged for much longer. For example, Parmesan develops its flavour during a one-year aging process.
To ensure the cheese ages properly, it is important to properly prepare the cheese for aging. This includes making sure the milk was fresh and collected and stored in a clean environment, and that the cheese-making process was done in a clean environment and followed the recipe guidelines.
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Frequently asked questions
Cheese is made from milk, salt, culture, and rennet (the coagulant that holds the rest of the ingredients together).
Milk is collected from dairy farms and taken to a cheese plant, where it is checked for quality and purity. Once it passes, the milk is filtered and standardised, with fat, cream or protein added. This is important because cheesemakers need to start with the same base milk in order to make a consistent cheese.
The type of milk used to make cheese can differ depending on the animal it comes from. For example, cow's milk is commonly used, but sheep's milk is also used.
There are many different types of cheese, which can be made with different combinations of ingredients and ageing processes. For example, Parmigiano cheese is an Italian variety, while pimiento cheese is made by Nana's Porch.
Cheese is made slightly differently worldwide and even across the U.S. However, most cheese contains the same base ingredients, with slight variations in the source and combination of ingredients, as well as the ageing process.
