Most of us love cheese. Some people prefer to put a slice of it on a sandwich for morning tea, while others do not imagine fresh, still hot pasta without such an important addition. But what do we know about this product and its sometimes amazing production? After all, there are very diverse types of cheeses that are even hard to imagine, and the same interesting ways of making them.
All cheeses are made from milk. As raw materials, not only cow, but also sheep, goat, and even buffalo milk are used. Therefore, in the first place, the types of cheese can be divided into two main groups: sour-milk and rennet.
Sour-milk cheeses are obtained as a result of coagulation of milk protein under the influence of lactic acid. It is formed by the addition of a special acidic yeast. Such cheeses in appearance and consistency are very similar to cottage cheese.
To make rennet cheese, a special enzyme is used. It is added to the cheese mass for early ripening. Sometimes, for the same reason, rennet is used in the preparation of sour-milk cheeses.
Types of cheeses are also divided according to the method of manufacture.
Hard cheeses are cheeses with a very dense structure, covered with a crust of paraffin or beeswax, which ripen from six months to several years under the pressure of a heavy load. They are also called "pressed". In such cheeses, there are either no "holes" at all (Parmesan, Emmental, Edam, Conte, Cheddar), or they are, but very small (Gouda). Hard cheeses are usually crushed before use.
Semi-hard - these are creamy cheeses of a dense but soft consistency, covered with a wax or paraffin crust. They usually ripen within a few months. They are distinguished by the presence of “holes” of various shapes and sizes. A vivid representative of such cheese is the famous "Maasdam".
Soft - these are cheeses of delicate sweet-creamy consistency that do not require additional processing. They can be either without a shell, or have a natural or moldy crust. They have a wide taste range: pepper, mushroom, cream, etc. Soft cheeses are of two types: requiring ripening (piquant, red mold) and ready to eat. The latter are also called "fresh" ("Mascarpone", "Ricotta", "Brusset du Rove"), which have a very short shelf life.
Brine is cheeses ripening in brine (in an aqueous solution of table salt). They have a brittle or layered texture and have a sharp-salty taste ("Suluguni", "Brynza", "Adygea", "Feta", "Chanakh").
Processed cheeses are cheeses that contain several components: cottage cheese, powdered or condensed milk, cream, butter, whey, buttermilk, and other natural products. They undergo heat treatment with the addition of melting salts.
Separately, it must be said about blue cheese.
The types of this product are divided depending on the color of the mold and how it is used. This manufacturing method gives cheeses a particularly piquant taste. Mold for cheese is harmless, food (Penicillium genus) and comes in different colors: blue, green, blue, red and white. It can cover both the entire surface of the cheese (Camembert, Brie) and be inside it (Roquefort, Furm, d'Ambert).
And finally, all types of cheeses need proper storage. The ideal place is a cool cellar with the necessary parameters: good ventilation, high humidity and a temperature of about 10 ° C. A refrigerator is also a good place to store cheeses. Types of food mold and various flavors in this case will not lose their taste. However, to prevent cheese from drying out due to low humidity in the refrigerator, it must be wrapped with parchment or cling film.