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