How is Cheese made

From cow to curd-Have you ever wondered how our favourite dairy product is produced?

Cheese is an essential ingredient in the majority of our diet. Delicious in almost every meal, its features in our dinners, lunches, and even desserts! There are thousands of different varieties, from hard cheddars to oozing soft bries, with no style going uneaten. But how exactly is this delicious dairy product made?

The Basics

  • Choosing the Milk

    Essentially, cheese is milk that has been curdled. There are thousands of different kinds of milk to choose from, but the main types used are cows, goats, and sheep. Each type of milk has its own taste and can lead to a completely distinctive style of cheese depending on how it is produced.

  • Curdling the Milk

    Once it passes, the milk goes through a filter and is then standardized – that is, they may add in more fat, cream or protein. This is important because cheesemakers need to start with the same base milk to make a consistent cheese. After the milk is standardized, it’s pasteurized. Pasteurization is necessary because raw milk can harbour dangerous bacteria, and pasteurization kills those bacteria. It can be made using pasteurized or raw milk, with these styles imparts different flavours and texture characteristics. Once the particular milk is chosen, acidifying the milk occurs, as well as added the coagulant. This helps to get the correct acidity levels as well as getting the milk to a thick gel form.

  • Form the Curd

    Once the milk has formed a curd gel structure, the curd milk must be formed to create a certain cheese wanting to be produced. This is done by cutting and scoping the curd out and transferring it into the perforated forms. The liquid whey is drained away from the majority of the time except for cheeses such as ricotta.

  • Salt and Age the cheese

    Now that the curd has formed a cheese state, the flavour must be enhanced. This is done with two steps, first the salting, which slows down the enzymatic activity and enhances the delicious taste. The ageing process is next and controls the temperature and humidity needed for the particular cheese, making sure it can last as long as possible.

Cheese in the Hunter Valley

Tasting Hunter Valley’s delicious range of cheese is at the top of the visitor’s bucket list right after drinking the wine. But luckily, these two products go together perfectly, and are offered as a duo of delight! Restaurant’s menus are crammed full of the region’s cheese, as well as the wineries boasting delicious platters of cheese to go with the wine. If you are looking for a full range of variety, head to either the Hunter Valley Cheese factory or the Smelly Cheese Shop and fill your bags with an endless supply of cheese goodies.

Related article: The Cheese Making Process

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