Mankind has been manufacturing cheese for centuries, and today over 800 different types of cheese are available worldwide. These cheeses are all manufactured by the same basic processes with subtle differences.
Manufacturing Process
All varieties of cheese involve the coagulation of milk (whether it be from a cow, sheep or goat), separation of curds and whey (milk solids and liquid) and pressing the curd to produce the finished cheese.
Rennin
Rennin (an enzyme from the stomach of a mammal, usually a calf) is used to coagulate milk. Rennin only works if the milk is acidic, so lactic acid bacteria are also added.
Salt
Salt is added to the curd, before or after shaping, to alter its texture and flavor, and to act as a preservative. Salt added to cut curd draws more whey from it. This process can be aided by a technique known as "cheddaring," where layers of curd are pressed closely together to maximize the amount of whey extracted.
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