cheesemaking

Cheesemaking is the process of turning milk into cheese by coagulating proteins (casein) to form curds and separate whey. Common milks: cow, goat, sheep; techniques vary by culture.

Steps: Milk is warmed, cultures of lactic acid bacteria are added to acidify; rennet or other coagulants are added to form curd; curd is cut to release whey; sometimes cooked or stirred; curds are drained, pressed, shaped; salt is added for flavor and preservation; cheeses are aged or consumed fresh.

Varieties: Broad categories include fresh cheeses (cream cheese, feta, ricotta), soft-ripened (Brie, Camembert), semi-hard (cheddar, Gouda), hard (Parmesan), blue (Roquefort), mold-ripened. Many factors influence flavor and texture: milk source, starter cultures, rennet type, aging conditions, moisture content, salting.

Safety and equipment: Key tools include stainless-steel vats, thermometers, cheesecloth, presses; sanitation and temperature control are critical. Pasteurization reduces pathogens; aging requires controlled humidity and temperature to promote safe maturation.

History: Cheese making has ancient roots, with evidence from Neolithic periods; practices diversified across regions, leading to a wide range of styles.