How's Cheese Made?

Milk Can

Let's go back to the start! It starts with milk (obviously) which can be either fresh or pasteurized...

Coagulation

Coagulation is the step that brings milk from a liquid state to a more solid one. It can be obtained by using Starter Culture &/or Rennet*depending on the type of cheese.

(FYI For Blue Cheese: it’s during this step that Penincilium Roqueforti is added)

Draining

Different steps can be used separately or altogether:


Cutting the curd: separates the whey and makes the curd become grainy.


Stirring & heating up: keeps the separation going and dries the curd.


Pressing: makes the grains in the curd stick to each other (pressing can be repeated).

Salting

Depending on the cheese it can be soaked in a salted brine or just sprinkled/rubbed with salt

Affinage (curing)

Some cheeses don’t require affinage (Fresh cheese)

Affinage can take between a few days and a few years!

For Blue Cheese: holes get drilled at that stage, allowing the blue mould to grow (beware: smurf cheese!)

For Washed Rind Cheese: well…that’s when the rind gets washed!

*starter culture: bacteria that turns lactose (milk sugar) into lactic acid

*rennet: Rennet is a natural enzyme from animal or vegetal origin that starts the thickening process, coagulating the milk into cheese

So'


Made by So' & Max