Cheese is a delicious dairy product that has been enjoyed for centuries. But what exactly gives cheese its distinctive flavor and texture? The answer lies in the ingredients and processes used to make this popular food.
Quick Answers:
– Cheese is made from milk, usually cow’s milk. The main ingredients are milk, starter cultures, rennet, and salt.
– Cheese gets its characteristic texture from the curdling of milk. Enzymes are added to milk to separate the solid curds from the liquid whey.
– The starter cultures are bacteria that acidify the milk and contribute to the flavor. Common cultures include lactic acid bacteria and Penicillium mold.
– Rennet contains enzymes that further coagulate the milk into solid curds that can be shaped into cheese. Traditionally rennet came from calves’ stomachs but now it’s made with enzymes.
– Salt is added for preservation and to control microbial growth. It also plays a key role in flavor development.
– The curds are shaped, pressed, and aged to create the texture and intensify the flavor. Cheese can be aged from weeks to years depending on the variety.
The Main Ingredients of Cheese
Cheese begins with just a few core ingredients:
Milk
Milk is the primary ingredient in cheesemaking. Typically cow’s milk is used, but milk from goats, sheep, and other animals can also be made into cheese. Milk contains the main proteins – casein and whey – that will coagulate to form curds, which are then shaped into cheese. The type of milk and its fat and protein content affect the texture and flavor of the finished cheese.
Starter Cultures
Starter cultures are microorganisms that acidify and ferment the milk, lowering the pH and causing the proteins to coagulate. The cultures consist of bacteria such as lactic acid bacteria as well as molds such as Penicillium camemberti which is used for Brie and Camembert cheeses. The metabolism of the starter cultures produces acids and contributes key flavors to the cheese. Different cultures will impart distinct flavors.
Rennet
Rennet contains proteolytic enzymes that speed up coagulation of the milk into solid curds. Traditionally, rennet was derived from the stomach linings of young calves but most modern cheesemaking uses vegetarian alternatives produced through fermentation. The enzymes in rennet destabilize the milk proteins so they aggregate together into curds which can be processed into cheese.
Salt
Salt is added to cheese for flavor as well as preservation and to slow bacterial growth. Salt binds with water molecules, which helps remove whey from the curd and dry out the curds. This allows for improved coagulation. Salt also helps control the growth of undesirable microbes that could cause cheese to spoil or develop off-flavors. Additionally, salt enhances the flavor of cheese and brings out desirable tastes.
The Cheesemaking Process
While recipes vary by cheese type, there is a general process by which milk is transformed into cheese:
Step 1 – Acidification
The first step is acidification, which lowers the pH of the milk to around 4.6. This is accomplished by the starter cultures metabolizing and producing lactic acid. Rennet will not coagulate the milk properly at higher pH levels. The development of acidity also contributes to the flavor.
Step 2 – Coagulation
In the next step, rennet is added to coagulate the milk, causing it to ‘curdle’ and separate into solids (curds) and liquid (whey). The enzymes in the rennet destabilize the proteins, causing them to aggregate and solidify into curds. The curds will eventually be pressed into cheese.
Step 3 – Cutting the Curd
Once the milk has coagulated, the curd is cut into small pieces. Cutting facilitates whey drainage as the curd pieces contract and expel more liquid. The size of the cut curds will determine the final moisture content and texture of the cheese. Smaller curds lead to harder cheeses as more whey is expelled.
Step 4 – Cooking and Draining
After cutting, the curds are cooked in the whey at temperatures between 100-140°F. This causes the curds to contract further and consolidate. Next, the whey is drained off while continuing to stir the curds. This step removes more moisture and allows the curds to fuse together. Salting may also be done during this step.
Step 5 – Pressing
The salted curds are placed into molds and pressed to form solid blocks. The pressure applied will determine the final cheese texture. Cheddaring may also be done between cutting and pressing. This involves stacking and re-stacking the curd slabs to promote whey drainage.
Step 6 – Aging
Finally, the cheese is aged for anywhere from 2 weeks to 2 years depending on the variety. Aging allows flavor and texture development through the breakdown of fats and proteins. Conditions like humidity and temperature are controlled during the aging process.
Factors That Affect Cheese Flavor and Texture
Many different factors influence the ultimate flavor, aroma, and texture of a cheese:
Milk Composition
The components of the original milk have a significant impact on cheese. Milk with higher fat and protein content will produce cheese with a creamier texture. The lactose and mineral content also influence acid production and moisture retention. Even the breed of cow or animal affects flavor.
Starter Cultures
As discussed earlier, the strains of bacteria and mold in starter cultures bring distinct flavors. Cultures impart acidic, buttery, and nutty flavors through their metabolic processes during cheesemaking and aging. Swiss cheese gets its characteristic nutty sweetness from Propionibacterium bacteria.
Time and Temperature
The time and temperature during steps like cooking, pressing, and aging dramatically affect the final cheese. Higher heat causes more whey expulsion and a denser texture. During aging, breakdown of fats and proteins produces flavors and even crystallization in hard cheeses. The aging time ranging from weeks to years impacts flavor intensity.
Brining and Washing
Many cheeses are brined by soaking in salty water to help form a rind. The salt penetration adds flavor and preserves the cheese. Washing cheeses like Époisses and Taleggio with spirits like brandy or beer contributes to their signature sticky, orange rinds and pungent flavors.
Size and Shape
The size and shape of the pressed curds affect factors like rind formation and moisture loss during aging. Large cheeses like Emmental will have distinct zones in the interior as moisture and nutrients diffuse from the center outward during aging. Smaller cheeses will age and dry more uniformly.
| Cheese Type | Texture | Flavor | Popular Varieties |
|---|---|---|---|
| Fresh Cheeses | Soft, moist, crumbly | Mild, tangy, creamy | Cottage cheese, cream cheese, ricotta, mozzarella |
| Soft Cheeses | Soft, smooth, spreadable | Mild to tangy | Brie, Camembert, Feta, Havarti |
| Semi-soft Cheeses | Supple, sliceable texture | Range of mild to pungent | Fontina, Gouda, Monterey Jack, Muenster |
| Firm Cheeses | Hard but sliceable | Nutty, rich savory flavors | Cheddar, Colby, Gouda, Swiss |
| Hard Cheeses | Hard, crumbly, grated | Robust, tangy, earthy | Asiago, Parmesan, Pecorino Romano |
| Blue Cheeses | Varies from soft to crumbly | Pungent, spicy, salty | Roquefort, Stilton, Gorgonzola |
This table summarizes the properties of some major cheese categories.
Conclusion
While cheese seems simple on the surface, there is complex chemistry and processes involved in transforming milk into the diverse varieties of cheese we know and love. Milk composition, starter cultures, coagulation conditions, and aging are all factors that contribute to the characteristic flavors, aromas, and textures that make each cheese unique. Cheesemakers manipulate these variables to craft new cheeses with distinctive styles and sensorial properties. So next time you eat a piece of cheese, you can appreciate the multi-step process and scientific principles that were used to create such a delicious and complex food.
