| While it may seem obvious, cheesemaking starts | | | | cultures help determine the flavor and texture of |
| with milk. High quality, fresh milk is key to making | | | | the finished cheese. |
| any cheese. Cheesemakers agree that | | | | In serious cheesemaking, when the pH is at the |
| unpasteurized milk produces the most high-quality, | | | | proper level, animal or vegetable-derived rennet is |
| delicious cheeses. Also known as "raw" milk, care | | | | added to the mixture. Rennet is an enzyme that |
| must be taken when transporting the | | | | works with the starter culture to transform the |
| unpasteurized milk to avoid its contamination. The | | | | mixture into curds. This is essentially the "curdling" |
| pasteurization process in which milk is heated to | | | | of the milk. Typically, the larger the curd, the |
| remove bacteria and germs, can sometimes | | | | softer the cheese. At this point, the cheese can |
| affect the enzymes of the cheese. It impacts the | | | | be concentrated in a number of ways, such as by |
| ability of cheese curds to form, as well as the | | | | salting or pressing into a mold. Cheeses such as |
| taste of the final product. If you don't raise cows, | | | | gruyere, require that the curds cook further. |
| goats or sheep, or live near people who do, | | | | Fresh cheeses, such as ricotta and cottage |
| unpasteurized milk can be difficult to procure. In | | | | cheese, are ready to eat at this point. |
| that case, any type of milk may be used to | | | | To make a firmer, aged cheese such as cheddar, |
| make cheese. This includes whole, 2% or skim | | | | the curds need to ripen. The ripening process has |
| milk. | | | | many factors such as time, temperature, |
| In the cheesemaking process, milk proteins, or | | | | humidity, bacteria and salt. During this process a |
| "caseins," are transformed into curds, forming the | | | | mold may form which you'll recognize as the rind |
| basis of cheese. This is done by the addition of a | | | | of a cheese. |
| "starter culture" to milk which transforms the | | | | The influences of milk, starter cultures, rennet and |
| lactose found in milk to lactic acid. Starter cultures | | | | the concentration process all help determine the |
| are typically a bacteria. The bacteria undergoes a | | | | taste, smell and look of a finished cheese. There |
| process that can be compared to the way yeast | | | | are many established best practices in |
| is used in brewing beer. There are several types | | | | cheesemaking to help you create your ideal |
| of starters used in cheesemaking. The type of | | | | cheese. However, once these general concepts |
| cheese you're making determines the best starter | | | | are understood, there is ample opportunity to |
| culture to use. For example, some starers are | | | | experiment. The fascinating cheesemaking |
| ideal for making mozzarella, while others are | | | | process rewards patience and attention to detail, |
| better suited to feta or camembert. Starter | | | | but is a fun and rewarding experience. |