CHEESE

Styles and Manufacture

Manufacture

• MAKING CHEESE

• Stage 1: produce curds from milk, use bacterial starter to adjust pH & rennet to allow casein to clump.

• Stage 2: concentrate the curds through cutting, cooking, pressing, milling, salting, etc.

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• Stage 3: ripen through controlled spoilage, chemical breakdown of milk components, each cheese being a product of different byproducts.

CHEESE CLASSIFICATIONS

• fresh: uncooked & unripened, may or may not have had whey drained, molded or scooped.

• -farmers, cottage, mascarpone

• soft-ripened/bloomy rind: semisoft, surface is sprayed, ripen from rind inwards.

• -brie, camembert, triple-cremes

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• washed rind: usually orange hued, rubbed/washed with brine, wine, beer or brandy to promote exterior mold, mold is vital to unique and often strong flavors.

• -epoisses, livarot, taleggio, trappist styles

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• natural rind: self-formed rinds, no washing or mold applied, dense and long aging process.

• -stilton, lancashire, cantal, mimolette

• blue-veined: marbled with bluish-green mold, visible internal mold cultures.

• -maytag blue, stilton, roquefort, gorgonzola

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• uncooked, pressed: made from unheated/cooked curds that is pressed to remove all whey, firm texture.

• -english cheddar, morbier, manchego

• cooked, pressed: curds are heated and then pressed.

• -gouda, cheshire, cantal, gruyere, parmigiano-reggiano, emmental