| In Ancient History | | | | using hot water and eaten after preparation. Good |
| Cheese making is said to be accidentally | | | | examples are Mozzarella and paneer. |
| discovered by the nomads of Central Asia 10,000 | | | | Cheese making products could also be categorized |
| years ago. Cottage cheese was a favorite among | | | | according to texture and content. |
| ancient Greeks as illustrated by their tragedies | | | | The Process |
| and comedies. Egyptian murals depict cheese | | | | Cheese making involves fundamental steps that |
| making. Gauls and Romans alike, even when | | | | you could do in your own kitchen. If you do it |
| fighting, shared their love for cheese. Cheese | | | | systematically, you could create your desired |
| products were efficient sources of nutrients for | | | | cheese as to content, texture, and taste. Here |
| warriors because they could withstand all types of | | | | are common steps. |
| weather and time itself. | | | | 1. Sterilization of dairy milk at 161 degrees |
| In Recent History | | | | Fahrenheit, which is called pasteurization |
| The start of mass production of cheese is parallel | | | | 2. Ripening, which is when you culture the milk by |
| to the Industrial Revolution. Scientists of that time | | | | turning it into an acid |
| developed bacteria that aided production of | | | | 3. You add rennet into the cultured milk, which |
| cheese at large amounts. During World War II like | | | | causes its protein to coagulate |
| in ancient times, they became staple foods of | | | | 4. Break up the curd to instigate whey release, |
| soldiers of all sides and fighting countries. Cheese | | | | which is referred to as cutting |
| making has become an industry not just a craft | | | | 5. Heat the cut curd so that moist is driven out of |
| limited to a few people. | | | | the curd and will result to its firming up |
| Its Products | | | | 6. Remove the whey by hanging the cheese using |
| Due to the varieties that have evolved in | | | | a cheesecloth bag |
| different countries, it is very difficult to categorize | | | | 7. Add salt for seasoning and preservation |
| or classify cheese. One way of classifying the | | | | purposes |
| products of cheese making is by the | | | | 8. Mechanically press the whey from the cheese |
| characteristics of the products and they are | | | | 9. Air dry the cheese |
| fresh, processed, whey, semi-soft, sharp, hard, | | | | 10. Ensconce the cheese in an air-tight container |
| strong-smelling, semi-firm, blue vein, goat or | | | | and let it age so that it will acquire its flavor and |
| sheep, soft-ripened, double and triple cream, and | | | | traits |
| pasta filata. When classified according to age, they | | | | Do not hesitate to conduct cheese making in the |
| are the following: | | | | security and warmth of your home. coz if you |
| ▪ Curdled and drained, which are | | | | really dont know you may end up wasting time, |
| simplest and with very minimal processing. They | | | | money etc.. Log online and visit The Grape and |
| are soft and with mild taste. They are spreadable | | | | Granary for the best quality of materials and |
| on breads, crackers, and biscuits. A good example | | | | equipment. Save yourself from the enticement of |
| is cottage cheese. | | | | packaging and branding that would cost you much, |
| ▪ Whey, which refers to fresh | | | | do your own cheese making! and thus we can |
| cheeses that could be eaten raw or used in | | | | now say that Cheese making is indeed an art! an |
| cooking | | | | art not much are familiar with! |
| ▪ Stretched curd that are kneaded | | | | |