Introduction
Cheese is one of the most beloved foods in the world, and it’s no wonder why. It’s creamy, delicious, and versatile. But did you know that there are some secrets that cheesemakers don’t want you to know? From the types of milk used to the additives that are added, there are a few things that cheesemakers would rather keep to themselves. In this article, we’ll uncover 12 secrets that cheesemakers don’t want you to know. We’ll also provide tips on how to make sure you’re getting the best quality cheese for your money. So, if you’re a cheese lover, read on to find out what you need to know!
12 Secrets Cheesemakers Don’t Want You to Know
Cheesemakers have been perfecting their craft for centuries, and they have a few secrets up their sleeves. From the types of milk used to the aging process, here are 12 secrets cheesemakers don’t want you to know.
1. The Milk Matters
The type of milk used to make cheese can have a huge impact on the flavor and texture. Cow’s milk is the most common, but goat’s milk, sheep’s milk, and even water buffalo’s milk can be used. Each type of milk has its own unique flavor and texture, so it’s important to choose the right one for the cheese you’re making.
2. Aging is Key
Aging is an important part of the cheesemaking process. It helps to develop the flavor and texture of the cheese, and can take anywhere from a few weeks to several years. Cheesemakers use a variety of techniques to age their cheeses, such as storing them in caves or aging rooms.
3. Temperature Matters
The temperature of the milk used to make cheese is also important. Too hot and the milk will curdle, too cold and the cheese won’t form properly. Cheesemakers use thermometers to ensure the milk is at the right temperature before they begin the cheesemaking process.
4. Salt is Essential
Salt is an essential ingredient in cheesemaking. It helps to preserve the cheese and gives it flavor. Cheesemakers use different types of salt, such as sea salt or kosher salt, depending on the type of cheese they are making.
5. Bacteria is Necessary
Bacteria is an important part of the cheesemaking process. It helps to give the cheese its flavor and texture. Cheesemakers use different types of bacteria, such as lactic acid bacteria, to create the desired flavor and texture.
6. Rennet is Used
Rennet is an enzyme that is used to help coagulate the milk and form the cheese. Cheesemakers use different types of rennet, such as animal rennet or microbial rennet, depending on the type of cheese they are making.
7. Cultures are Added
Cultures are added to the milk to help give the cheese its flavor and texture. Different types of cultures, such as bacteria or mold, are used depending on the type of cheese being made.
8. The Curds are Cut
Once the cheese has formed, the curds are cut into small pieces. This helps to release the whey and give the cheese its texture. Cheesemakers use different tools, such as knives or wires, to cut the curds.
9. The Whey is Drained
The whey is drained from the curds to help give the cheese its texture. Cheesemakers use different techniques, such as pressing or draining, to remove the whey.
10. The Cheese is Molded
The cheese is then molded into the desired shape. Cheesemakers use different molds, such as round or square, depending on the type of cheese they are making.
11. The Cheese is Aged
The cheese is then aged to help develop its flavor and texture. Cheesemakers use different techniques, such as storing the cheese in caves or aging rooms, to age the cheese.
12. The Cheese is Packaged
Finally, the cheese is packaged and ready to be sold. Cheesemakers use different packaging materials, such as wax paper or plastic wrap, to protect the cheese and keep it fresh.
Cheesemakers have been perfecting their craft for centuries, and they have a few secrets up their sleeves. From the types of milk used to the aging process, these 12 secrets are sure to help you make the best cheese possible.
There’s not much that makes us happier than cheese, whether it’s a topping for sandwiches or tacos, served on a board with yummy jams for snacking, or stuffed into shells for a cozy meal. While cheeses come in many varieties and textures from all over the world, they all have one thing in common—a cheesemaker created them. Whether made in a large factory or as an artisanal treat, the process of making cheese is interesting and there may be a few things about it you’ll find strange, or even downright disgusting. Read on to find out all the secrets that cheesemakers don’t want you to know about the process.
(Plus, if you’re looking for a few healthy recipes to add to your rotation, check out 22 Meals to Melt Belly Fat in 2022.)
Everyone knows that blue cheeses are that way because of mold. But to make Camembert, a cousin of French brie, cheesemakers actually spray mold on the cheese curds, which break it down from the outside, according to Wired. The mold actually can be adjusted to cater to customers’ tastes.
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Many traditional cheeses use an enzyme called rennet that comes from a baby animal’s stomach, because the milk needs to be broken down and that’s what a baby is born to do. Microbes can also be a source of rennet. Though many fresher cheeses, like cottage cheese, cream cheese, and some mozzarellas, don’t use animal-based rennet, the type of rennet does not need to be declared on the label so a little research may be needed.
Cheesemakers big and small will add different combinations of digestion-friendly microbes such as yeast, mold, and bacteria to maximize flavors. According to Wired, the microbes break down the proteins and fats in milk and different-tasting cheese depending on the microbes present.
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In the cheesemaking community, controversy around raw milk cheese has been raging for decades, with proponents of pasteurization in the FDA keeping delicious raw milk cheese mostly off the market. The FDA currently rules that any cheese produced in the U.S. either has to be made from pasteurized milk, or be held or aged for 60 days, with the idea that harmful bacteria will die out in that time.
This may—or may not—come as a surprise to you, but all cheese is naturally white, off-white, or golden yellow (dependent on the milk and the vitamin A in that milk). Yellow cheddar often gets its color from annatto seeds that are ground into a powder used for coloring foods. And while annatto is a naturally derived, generally considered safe food coloring some people do have reactions to it like allergic reactions and flare ups of irritable bowel syndrome.
A Serbian donkey milk cheese called pule is widely regarded as the most expensive cheese on earth. It costs upwards of $600 per pound. Only about 100 endangered Balkan donkeys are milked for pule, according to Insider, and the cheese is smoked after it’s made.
This was a longtime mystery until a Swiss agricultural institute discovered that tiny specks of hay are responsible for the holes in traditional Swiss cheeses like Emmental and Appenzeller. According to The New York Times, as the milk matures into cheese, microscopically small hay particles help create the holes in the cheese.
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Some of the more processed cheese on the market isn’t technically real cheese. Processed cheese is real cheese that has been mixed and heated with emulsifying salts, a process that creates a uniform, smooth, easy-melting mass. Sounds delicious right? According to eHow, the first patent for processed cheese was given to James Lewis Kraft in 1916.
Much like a glass of milk can help get you some shut-eye, cottage cheese can do the same. The National Sleep Foundation recommends a bowl as a nighttime snack thanks to its high tryptophan content, which encourages the release of serotonin and allows for relaxation.
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If you want to make a pound of cheese, you’re going to need to start with at least 10 pounds of milk. Yes, 10 pounds of milk is how much it takes to make just a pound of cheese. A cheesemaker needs to remove all the liquid whey to make solid cheese.
This is pretty gross, but if you’ve ever thought the smell of your feet after a workout smells a lot like your favorite stinky cheese, well, you weren’t wrong. It’s not a coincidence. Both contain the same bacterium, called brevibacterium linens, and the odor is due to sulfur-containing compounds.
Making farmer cheese, a mild white cheese that’s great crumbled on a salad or with crackers, is easy and only takes three ingredients (you can add more for flavor). All you need is salt, whole milk, and white vinegar or another acid, plus cheesecloth for straining. There are lots of good recipes on the internet. Ricotta cheese is another that is a cinch to make and is absolutely divine warm on toasted baguette slices.
READ MORE: We Tried 5 American Cheese Brands & This Is the Best