Cheese

Cheese is the solid or casein part of milk separated from the whey. Casein is curdled due to the presence of the acetic acid, In cheese rennet is used to curdled the cheese.

Process of making cheese

• Milk is warmed
• A starter culture or natural souring and coagulant like rennet are added.
• The milk coagulates into a single soft curd.
• The curd is stirred and whey is drained off.
• Sometime more pressed to remove more whey. Salt is added.
• The curd is molded, pressed and shaped into cheese.
• Bandaging means application of the grease to provide fixative and close up to any surface deficiency is done.
• The cheese is matured under controlled conditions.

How to check the Quality of cheese ?

Skin or rind of cheese should never show spot of mildew as this is a sign of improper storage.

When cut, should not smell over. It should be fresh. When cut, it should not be dry.

Soft cheese should not have a creamy consistency.

Quality can be affected by:

Type of milk used. Method of curdling and temperature during curdling process.

How curd are cut and drained. The way curd are heated, processed and handled.

Foodiciouss

Storage and service

Soft cheese should be consumed immediately and hard cheese can last long.

Cheese should be stored in refrigerator.

Oxygen is the enemy of cheese

Wrap cheese tightly in a heavy plastic wrap for storage

Serve cheese at room temperature.

Cheese should be cut just before the service to prevent getting dry and flavor loss.

Cheese and wine pairings

Recipes of cheese making :

Frequently asked questions