| The process of cheese making results in a | | | | saturated with salt. |
| product that is nutritious, enjoyable and | | | | |
| satisfying. Cheese making is a respected | | | | Immersing the cheese moulds into the briny |
| skill that has withstood the flavorful test | | | | solution is a process that lasts for several |
| of time. | | | | days. Following this step in the cheese |
| | | | making process the cheese in transition is |
| Before having the next wine and cheese | | | | stored. This aging process then allows for |
| experience it may be beneficial to the | | | | the cheese to reach its full flavorful |
| consumer to understand what factors are | | | | potential. |
| involved in cheese making. Therefore, it is | | | | |
| important to know what cheese consists of, | | | | Cheese Making Variances |
| the process that is utilized in cheese making | | | | |
| and any variances in the process. | | | | Today cheese making is mass produced at |
| | | | creameries. The process is the same because |
| Ingredients Used In Cheese Making | | | | this is a regulated industry. However, there |
| | | | are a few caveats. Some of these variances |
| The ingredients that are used in cheese | | | | include the fact that modern day creameries |
| making include milk and water. Specifically, | | | | utilize milk that has been pasteurized. |
| the portion of milk that is used to create | | | | |
| cheese is the curd. The curd is that portion | | | | In addition, the fat content of the cheese |
| of milk that has turned sour and is white in | | | | produced on a farm may vary from the fat |
| color. The specific ingredients that are | | | | content of cheese produced in a creamery. |
| found within the curd is the fat content of | | | | This is due to the fact cheese making at a |
| the milk, proteins and various vitamins and | | | | creamery is standardized which results in the |
| minerals. | | | | fat content of the cheese being uniform. |
| | | | |
| Another by-product that is created when the | | | | In addition to the cheese making variances |
| milk sours is the whey. The whey is a liquid | | | | between a farm and creamery are the |
| that is light yellow in color. | | | | differences in types of cheese produced. For |
| | | | example some cheeses have a higher fat |
| Cheese Making Process | | | | content and are specifically made that way. |
| | | | Edam cheese, which is made from milk in which |
| The actual cheese making process begins with | | | | the fat has been skimmed out, has a fat |
| the gathering of the curd. This curd is then | | | | content of forty percent. While other cheese, |
| pressed into cheese moulds. Once the curd has | | | | such as Gouda cheese, may have a fat content |
| been compacted into the moulds the moulds are | | | | of forty eight percent or higher. Other |
| immersed into a briny solution. A briny | | | | low-fat cheeses may have a fat content of |
| solution is defined as water that is highly | | | | twenty percent. |