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Hello, everyone! Nice to meet you again,
Sorry for this so-long-not-posting time, peace!
Today, I bring you something delicate to discuss. Yeah, you may have known by seeing the picture above. It's time for cheesy Cheese!
What do you know about cheese?
Back to milleniums before, approximately 8000-3000 BC cheese was accidentally made. Accidentally? Yes, it was when eastern people stored milk in a dried animal's organs. Somehow, the milk curdled after being stored for certain time. Then, they tried to preserved the curdled milk by salting and pressing. That's how cheese was made for the first time.
Nowadays, cheese processing is widely spread around the world. Moreover, there are many kinds of cheese according to the processes done. I'm sharing you the basic way to make cheese, please take a note! hahaha
CHEESE PRODUCTION
1. Curdling : Fresh milk (goat, sheep, cow) is curdled by addition of lactic acid bacteria and rennet enzyme. As the milk become more acidic, the casein (milk's protein) starts curdling and separating from the fat.
2. Processing : The curd then is processed by several treatments depending on what kind of cheese wanted to make. a) Cooking the cheese to about 35-55 centigrade of temperature let it become harder. b) Salting the cheese helps to remove more whey from the curd. Salt gives more flavor and firm consistency of the curd, as well. c) Cheddaring the curd is done by stacking and pressing the curd to make hard cheese. d) Stretching the curd by stirring and kneading the curd in hot water may form a stretchy texture, like in mozarella and provolone cheese. e) Washing the cheese may produce a mild-flavored cheese because water reduces its acidity level.
3. Ripening : The processed curd the stored into an undercontrolled room (temperature, humidity, bacteria population). The lactic acid bacteria start to be active again during ripening. The yield of cheese depends on what species of lactic acid bacteria added to the curd. Some make the outside crust, some bring flavor out, and others may produce carbon dioxide so that the cheese has holes inside.
Last, but not least, let me share to you several kinds of cheese :
a. Feta Cheese (fresh cheese)
b. Edam Cheese (semi-soft ripened cheese)
c. Camembert Cheese (soft ripened cheese)
d. Parmigiano Cheese (hard cheese)
e. Blue cheese (veined cheese)
Thank you for reading my article,
Please be waiting for the next articles ahead. See you!
Reference:
Newendorp, Amanda.___. Cheese Varieties and Their Production. http://msatterw.public.iastate.edu. Accessed on Thursday, March 23rd 2017, 11.00 a.m.
