| Milk is the starting point for cheesemaking and | | | | reaches the right level, rennet is added to the |
| using fresh, pure milk is critical. Unpasteurized milk | | | | mixture. Rennet helps the starter culture to |
| is widely believed to produce the best tasting | | | | create the curds. Basically, it’s the "curdling" |
| cheeses. The pasteurization process, which | | | | of the milk. Next, the curds are processed |
| involves heating the milk to kill germs, can | | | | depending on the desired final product. Some |
| sometimes affect the delicate enzymes in the | | | | cheeses such as cheddar are pressed into a |
| milk. Pasteurization may inhibit the formation of | | | | mold. Others are salted and aged. Cheeses like |
| cheese curds and affect the taste of the final | | | | Swiss require additional cooking of the curds. |
| product. Unpasteurized milk can be purchased | | | | Some only require salting. Fresh cheeses such |
| from family farms that raise goats, sheep or | | | | as ricotta can be eaten at this time as they are |
| cows. If that isn‘t feasible, any type of | | | | not aged. |
| whole, 2% or skim milk may be used. | | | | Aging and ripening yields a firmer cheese. Time, |
| In cheese making, caseins (also known as milk | | | | temperature, humidity, bacteria and salt all affect |
| proteins) are transformed by a starter culture | | | | the ripening process. At this point, molds may |
| into curds, forming the basis of cheese. In this | | | | develop which also contribute to the flavor of the |
| process, the lactose in milk is changed to lactic | | | | cheese. |
| acid. This can be loosely compared to | | | | As you can see, milk, the choice of starter |
| functioning of yeast in beer making. Several | | | | cultures, rennet and the concentration and aging |
| types of starters are used in cheese making and | | | | processes all help determine the finished cheese. |
| are chosen based on the type of cheese. For | | | | While creating a good cheese is a series of trial |
| example, some are better for making mozzarella, | | | | and error, they are many general concepts that |
| others for feta or camembert. Starter cultures | | | | will help you get started. Your patience and |
| help shape the taste, feel and scent of the | | | | attention to detail will be rewarded with delicious |
| finished cheese. | | | | homemade cheeses to share with family and |
| At the next step in the process, when the pH | | | | friends. |