Patrick Oconnell
Cheese is a dairy product that is made by salting and pressing the curd, as is the case for Cheddar and Colby cheeses, or pressing the curd into a hoop and brining it, as is done with mozzarella and Swiss cheeses. Fresh cheeses, such as cottage cheese, are made by acidifying milk and then draining off the whey. Cheese is popular worldwide due to its variety, flavour and versatility, and Americans eat a lot of it – an average of 42 pounds per person annually, as of 2022. However, some cheeses, such as soft raw-milk cheeses, can be dangerous, as they can cause serious infectious diseases including listeriosis, brucellosis, salmonellosis and tuberculosis.
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What You'll Learn
Cottage cheese
To make cottage cheese, you will need milk, rennet, and salt. First, the milk is acidified, and then the whey is drained off. The curds are then salted and pressed into a form. This process is similar to how other cheeses, such as Cheddar and Colby, are made. However, unlike these cheeses, cottage cheese is not aged before it is ready to eat.
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Cheddar
The length of time that Cheddar is aged for can vary, but it is typically aged for at least a few months. This ageing process helps to develop the cheese's flavour and texture further. Cheddar that has been aged for a longer period of time is often referred to as "sharp" or "extra sharp".
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Colby
While Colby cheese is now produced all over the United States, it is still strongly associated with Wisconsin, which is known as America's Dairyland due to its long history of cheese production. Wisconsin is home to many award-winning cheesemakers who continue to produce high-quality Colby cheese using traditional methods.
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Mozzarella
The process of making mozzarella begins with milk, which is acidified to form curds and whey. The curds are then drained and pressed into a hoop, which gives the cheese its characteristic round shape. The hoop is then brined, which helps to preserve the cheese and gives it a slightly salty flavour.
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Swiss cheese
In the US, it is a legal requirement that all raw-milk cheeses, including imports, must be aged for at least 60 days. However, exceptions have been made for Swiss Gruyère, Emmental and Sbrinz, as well as French Roquefort.
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Frequently asked questions
It depends on the type of cheese. Some cheeses, like Cheddar and Colby, are salted and then pressed into a form. Others, like mozzarella and Swiss, are pressed into a hoop and then brined. Once the cheese is shaped, it may be aged for a while before it's ready to eat.
No, not all cheeses need to be aged. Fresh cheeses, like cottage cheese, are young, soft, and weak-bodied.
The length of time a cheese needs to be aged depends on the type of cheese and the desired flavour and texture. Some cheeses, like Swiss Gruyère, Emmental, and Sbrinz, and French Roquefort, are aged for at least 60 days.
Cheeses are aged to develop their flavour and texture. Longer-aged cheeses tend to have a stronger flavour and a harder texture.
Yes, some cheeses, like cottage cheese and paneer, are meant to be eaten fresh and don't require any ageing.
