Learn Cheesemaking in 6 Easy & Important Steps
Posted by Unknown in Cheese, Cheese Making, Dairy Products on Saturday, 26 January 2013
Making
cheese is both an art and a science. Cheesemakers rely as much on
measurements of pH levels and inoculations of specific molds as they do
their own senses of sight, touch and smell. While the recipes for all
cheeses vary, the following six steps outline the basic process of
turning milk into cheese.
1) Acidification:
Starter culture is added to milk to change lactose (milk sugar) into
lactic acid. This process changes the acidity level of the milk and
begins the process of turning milk from a liquid into a solid.
2) Coagulation: Rennet is added to further encourage the milk to solidify.
3) Curds and Whey: Curds
are cut using a knife or a tool that resembles a rake. Cutting the
curds further encourages them to expel liquid, or whey. Generally, the
smaller the curds are cut, the harder the resulting cheese will be. Soft
cheeses like Camembert or Brie are hardly cut at all. Harder cheeses
like Cheddar and Gruyere are cut into a very fine texture. For these
harder cheeses the curds are further manipulated by cheddaring and/or
cooking. Cooking the curd changes its texture, making it tender rather
than crumbly.
4) Salting: Salt
adds flavor and also acts as a preservative so the cheese does not
spoil during long months or years of ageing. It also helps a natural
rind to form on the cheese. There are several ways to use salt. Salt can
be added directly into the curd as the cheese is being made. The
outside of the wheel of cheese can be rubbed with salt or with a damp
cloth that has been soaked in brine. The cheese can also be bathed
directly in vat of brine.
5) Shaping:
The cheese is put into a basket or a mold to form it into a specific
shape. During this process, the cheese is also pressed with weights or a
machine to expel any remaining liquid.
6) Ripening
Referred to as affinage, this process ages cheese until it reaches
optimal ripeness. During this process, the temperature and humidity of
the cave or room where the cheese ages is closely monitored. An
experienced affineur knows how to properly treat each cheese so it
develops the proper flavor and texture. For some cheeses, ambient molds
in the air give the cheese a distinct flavor. For others, mold is
introduced by spraying it on the cheese (brie) or injecting it into the
cheese (blue cheese). Some cheeses must be turned, some must be brushed
with oil, and some must be washed with brine or alcohol.
