Understanding The Process Of Cheese Making

The process of cheese making results in a product that is nutritious, enjoyable and satisfying. Cheese making is a respected skill that has withstood the flavorful test of time.

Before having the next wine and cheese experience it may be beneficial to the consumer to understand what factors are involved in cheese making. Therefore, it is important to know what cheese consists of, the process that is utilized in cheese making and any variances in the process.

Ingredients Used In Cheese Making

The ingredients that are used in cheese making include milk and water. Specifically, the portion of milk that is used to create cheese is the curd. The curd is that portion of milk that has turned sour and is white in color. The specific ingredients that are found within the curd is the fat content of the milk, proteins and various vitamins and minerals.

Another by-product that is created when the milk sours is the whey. The whey is a liquid that is light yellow in color.

Cheese Making Process

The actual cheese making process begins with the gathering of the curd. This curd is then pressed into cheese moulds. Once the curd has been compacted into the moulds the moulds are immersed into a briny solution. A briny solution is defined as water that is highly saturated with salt.

Immersing the cheese moulds into the briny solution is a process that lasts for several days. Following this step in the cheese making process the cheese in transition is stored. This aging process then allows for the cheese to reach its full flavorful potential.

Cheese Making Variances

Today cheese making is mass produced at creameries. The process is the same because this is a regulated industry. However, there are a few caveats. Some of these variances include the fact that modern day creameries utilize milk that has been pasteurized.

In addition, the fat content of the cheese produced on a farm may vary from the fat content of cheese produced in a creamery. This is due to the fact cheese making at a creamery is standardized which results in the fat content of the cheese being uniform.

In addition to the cheese making variances between a farm and creamery are the differences in types of cheese produced. For example some cheeses have a higher fat content and are specifically made that way. Edam cheese, which is made from milk in which the fat has been skimmed out, has a fat content of forty percent. While other cheese, such as Gouda cheese, may have a fat content of forty eight percent or higher. Other low-fat cheeses may have a fat content of twenty percent.

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