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The manufacture of Cheddar cheese includes the process of cheddaring, which makes this cheese unique. Cheddar cheese is named for the village of Cheddar in Somerset in South West England where it was originally manufactured. The manufacturing of this cheese has since spread around the world and thus the name has become generically known.
In general, the milk is raw milk (whole or 3.3%). The milk must be "ripened" before adding in the rennet. The term ripening means allowing the lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the coagulation of the milk. This is vital for the production of cheese curds that are later formed into cheddar.
Rennet is an enzyme, originally collected from the stomach of a milk-fed calf (natural rennet). This enzyme is responsible for the coagulation of the milk proteins to produce curds. Cheese produced this way is neither vegetarian nor kosher. Coagulation can also be achieved using acids, but this method yields lower-quality cheddar. The two key components of natural rennet are chymosin and bovine pepsin. Extracts from plants such as nettles were found to produce similar effects and have been used in some types of cheese-making (vegetable rennet).
When calf-rennet grew scarce in the 1960s, scientists developed a synthesized type of chymosin by fermenting certain bacteria or fungi (microbial rennet), but this was also not useful for all types of cheese-making.[ clarification needed ] A solution using recombinant-gene (GMO microbial rennet) technology was developed and approved by the U.S. Food and Drug Administration in 1990.[ clarification needed ] This splices the calf-gene for producing chymosin into the genes of certain bacteria, yeasts, or fungi, producing pure chymosin.
Stainless steel knives are used to uniformly cut the curds at various points during the process. The device is a stainless steel frame with stainless steel wires, which cuts the curd cleanly. Vats will vary depending on a variety of factors, but in general are in the shape of an oval or rectangle with hollow walls, called the jacket, that are used for holding warm water to keep the curds at desired temperatures. A milling machine is used to cut the matted curds that are formed during the cheddaring process. This allows the curds to be easily salted.
In general, 85 to 115 g (3 to 4 oz) of rennet is added per 450 kg (1,000 lb) of mix. The rennet serves to coagulate the milk protein and form curds. The vat must be mixed thoroughly after the addition of the rennet to ensure equal mixing, and it also helps to dilute the rennet to make it easier to spread around.
Pure water is used when diluting the rennet, as any pH that is not near 7 will rapidly decrease the effectiveness of the rennet, as will chlorine. Thus, water with impurities will result in a vastly decreased yield of cheese.
Once the rennet is added, the mixture must be allowed to set and form curds. The mixture is kept at around 29 to 31 °C (84 to 88 °F). Temperature is controlled by flowing warm water through the jacket of the vat. Setting time varies, and allowing a proper amount of time is vital. It takes anywhere from 30 to 40 minutes to set the curd.
The most common way to determine when the curd is set is by inserting a flat blade at a 45-degree angle into the curd and raising it slowly. If the curd breaks cleanly leaving a glassy fracture, it is ready for cutting. In a large Cheddar-manufacturing facility, this may also be tested using a viscometer.
The curd is cut into 6-to-16-millimetre (1⁄4 to 5⁄8 in) cubes using stainless steel wire knives. A smaller cube size means the cheese will be lower in moisture, whereas a larger cube size will result in a high-moisture cheese.
It is important that cutting time is minimized and that the cuts be clean. The best way to determine how efficient the cutting job was is to determine the fat content of the whey. The optimal level of fat content of whey is 0.3% fat or less.
The curds are handled gently after cutting to prevent fat and protein loss to the whey. The curd is prevented from sticking to the sides of the vat, but minimal agitation is desired. The curds are allowed to set again for 10 to 15 minutes. Fat and protein loss may affect the ability of the cheese to be considered cheddar cheese, depending on the region where it is created (See Code of Federal Regulations for US standards)
The curd is cooked by adding hot water to the jacket of the vat (up to 39 °C or 102 °F). The curd is stirred constantly during this step to avoid uneven cooking or overcooking, and the cooking will only take 20–60 minutes. The whey's pH will be around 6.1 to 6.4 by the end of the cooking.
Whey is removed from the curds by allowing it to drain out of the vat. In general, a gate is present to prevent curds from escaping. When most of the whey is gone, the curds are raked to the sides of the vat, allowing whey to drain down the middle of the two piles.
Cheddaring is a unique process in making cheddar cheese that involves stacking "loaves" of curd on top of one another in order to squeeze additional whey out of the loaves below. It is a multi-step process that reduces whey content, adjusts acidity, adds characteristic flavour, and results in a denser and sometimes crumbly texture.
The curds are allowed to set until they reach a pH of about 6.4. [1]
"Loaves" of curds are cut about 15 centimetres (6 inches) wide along each side of the vat. After ten minutes, the loaves are turned over and stacking begins.
Every ten minutes when the loaves must be turned over, they are stacked. This step uses the weight of the loaves upon each other to help expel additional moisture. The first time this occurs, two loaves are stacked together. The next time, the loaves are turned, and two stacks of two are put together. When the stacks get large enough (in general, 4 high), stacking stops but the loaves are still turned every ten minutes. This process is complete when the acidity of the whey is between 5.1 and 5.3, [2] [3] so it is checked constantly.
When the turning process is complete, the loaves must be cut down into a size that fits in the mill. The mill will cut the matted curd into about 1.3 cm (1⁄2 in) pieces. During this process, the milled curds are constantly stirred to avoid re-matting.
When all of the curd is milled, salt must be added. The amount of salt varies, but it will be between 1% and 3% by weight. The salt must be mixed thoroughly. Salt helps remove some of the whey from the cheese, which lowers moisture content, adds to the flavour of the cheese, and will also stop the cheese from becoming too acidic, which imparts a bitter taste.
The curds are placed into moulds that will be used to press the curds and form the blocks of Cheddar. After this, the cheddar cheese will be aged.
Aging time depends on the type of Cheddar. In general, mild Cheddar is aged for two to three months, while mature (sharp) and extra mature Cheddar is aged 12 to 18 months. The oldest Cheddar has generally been aged about ten years. [1] [4]
Mozzarella is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method.
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase.
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose. An important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. Cottage cheese is not aged.
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as a snack.
Leyden, from Dutch: Leidse kaas, is a semi-hard, cumin and caraway seed flavoured cheese made in the Netherlands from cow's milk. It is made both in factories and on farms, historically in the Leiden area.
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are often added in industrial production.
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Colby is a semi-hard orange cheese made from cow's milk. It is named after the city of Colby, Wisconsin, US, where it was first developed in 1885 and quickly became popular.
Cheesemaking is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
Blue cheese is semi-soft cheese with a sharp, salty flavor. It is made with cultures of the edible mold Penicillium, giving it spots or veins throughout the cheese in shades of blue or green. It carries a distinct smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens, which also causes foot odor and other human body odors.
Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid. This type of cheese is technologically simple to produce.
Maytag blue cheese is produced on the Maytag Dairy Farms just outside of Newton, Iowa city limits.
Tvorog is a white cheese. This is a non-liquid white fermented milk product, traditional for Eastern, Northern and Central Europe, obtained by fermenting milk with subsequent serum removal. It is officially customary to classify Tvorog produced in the traditional way, according to its fat content. According to GOST RF, according to physical and chemical indicators, Tvorog is divided into the following categories: fat-free, low-fat, classic and fatty. Also, according to the method of manufacture, such types of Tvorog are distinguished as simple, soft, and grained Tvorog, which is a type of low-fat Tvorog.
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Kesong puti is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart flavor. When an acidifying agent is used, it resembles queso blanco or paneer. When rennet is used, it resembles buffalo mozzarella. Moisture content can also vary, ranging from almost gelatinous to pressed and firm. It can be eaten as is, paired with bread, or used in various dishes in Filipino cuisine. It is usually sold wrapped in banana leaves.
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco (fresh) and stagionato (aged).
Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano-Reggiano (pictured) and various others. Many types are commonly used in the production of processed cheese, especially American cheese, which by law must consist of Cheddar cheese, Colby cheese, cheese curd, or granular cheese.
Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie département, in the French Alps.
Alpujarras cheese is a Spanish cheese from the eastern region of Andalusia, which includes the provinces of Granada, Almería and the Penibética mountain chain. The cheese takes its name from La Alpujarra, a mountainous region which occupies a part of southern Granada province and western Almeria province. This area has a long history and tradition of goatherding. Alpujarras cheese is made from the milk of the White Andalusian domesticated goat.
Palmito cheese is a popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese. It has been described as light, salty, and stringy with a texture comparable to mozzarella cheese. It is similar to Oaxaca cheese in Mexico and quesillo in Nicaragua. It is a type of stretched-curd cheese made by using the pasta filata technique. It is thought that the technology to produce the cheese came from Italian immigrants. At an expo in Zarcero in 2007, a 132 kg ball of palmito cheese was created by local cheesemakers.