Its All About The Culture


Preparation
Step 1 - Getting Started:

It doesn't matter what kind of cheese you intend to make, gthey all begin life the same way. Warm up some milk and add some active cultures to encourage coagulation. Then you add rennet so that curds will begin to form from the milk proteins. Finally, the mixture sits for a while.


Step 2 - Texture:
Here, you create the kind of texture you're looking for. This involves a careful stirring or cutting of the curds (sometimes by hand with a large fork) to encourage the release of the milky-colored liquid known as "whey."


Step 3 - Firmness:

If you're attempting to create a firm cheese, like cheddar, for example, the cheesemaker must cut the curds finely to get rid of more whey. "Cheddaring" squeezes even more out via stacking and pressing slabs of curds together. For some cheeses, like Swiss Emmental, the curds are heated at this stage, while unripened cheeses, like Mozzarella, are heated and stretched to give them their unique rubbery texture. For most unripened cheeses, this is the end of the line - you're done.


Step 4 - Aging:
Some cheeses need to be 'aged' or 'cured' to develop their distinctive flavours in a process called "ripening".These require a little more work and a certain amount of 'trial-and-error' technical knowledge. Salting, pressing, piercing, "washing" or spraying with special bacterium, brine, or other natural mold promoting agents affect flavor development. Most importantly, proficient cheesemakers need to control humidity, temperature, and the passage of precise amounts of time to assert their influence on how the cheese turns out.

Follow up:

The end result will enter one of seven basic cheese categories or "families" that share common characteristics or qualities:


Fresh Unripened

Because they are not aged, these cheeses maintain their white color and delicate milky flavor. Most are soft and moist, and some are very spreadable


Soft Ripened
During aging, a soft, velvety growth (bloomy rind) develops on the surface, which is perfectly edible. When young, the cheese is firm with some holes and creamy only near the rind. When ripe, it’s rich and creamy from the rind towards the center. The flavor ranges from mild and milky to rich and earthy.


Washed Rind

Livarot During the ripening process the cheese is brushed or wiped with brine (salt and water), and/or herbs, beer, wine to add flavor as it ages. Milder than the aroma, the taste is assertive and aromatic.


Cooked Pressed
Cut into fine particles the size of rice grains, curds are heated or cooked and pressed into molds or cheese forms. Ripening time varies from several months to five or more years. The cheese is usually firm and smooth, and may have “eyes” or holes.


Uncooked Pressed

Notable varieties in this largest of cheese families include Cheddar, Gouda, Havarti, and Jack. Curds are pressed into forms, removing most of the whey; aging takes from three months to five years or more. Aging determines flavor differences: the cheese is mild when young; more nutty, and spicy over time.


Blues
Ranging in flavor from earthy to sharp, soft-ripened, blue-veined cheeses have been popular throughout the ages. France’s Roquefort is the oldest known variety. Typically marbled with bluish-green mold, blue cheese can be firm, crumbly or creamy in texture.


Processed

Made by blending one or more cheeses together; other ingredients may be added for flavor, such as herbs, spices, nuts, fruits, or vegetables. Varies from smooth and spreadable to smooth and elastic.
Have You Ever Considered Becoming a Cheesemaker


Description


Cheesemakers make and supervise the making of cheese.


Cheesemakers may undertake the following tasks:


* operate a wide range of mechanised equipment, often from a sophisticated control room

* keep an eye on the production of cheese using advanced process control and recording systems
* supervise and carry out the cleaning, sanitation and preparation of equipment.


In small factories using traditional methods, there is a lot of skilled manual work. Cheesemakers are often required to work shifts.


Personal Requirements:


* enjoy practical and manual work

* high standard of personal hygiene
* able to supervise other workers

* good communication skills.