In the production of cheese, enzyme preparations are usually used. They are catalysts for the clotting process of milk. One of these enzymes is rennet. It allows us to enjoy foods such as rennet cheese. This enzyme is extracted from the stomachs of young calves that have not yet tried other food than mother's milk.
Solid rennet cheeses
First, let's talk about cheeses cooked at a low temperature of the second heating. Such products include Kostroma, Dutch, steppe, Yaroslavl and Uglich cheeses. They have a sour delicate taste and pleasant aroma. Due to their plastic consistency, they can be cut into thin slices. In fact, this is a classic cheese.
There are also rennet cheeses prepared using the cheddarization method. This refers to products such as Altai Mountains and Cheddar. They have no eyes. One cannot but recall the cheeses made at a high temperature of the second heating. These include Altai, Swiss, Soviet, Moscow and Kuban cheeses. Their main differences: spicy sweet taste and delicate aroma. These cheeses acquire the indicated qualities due to long ripening, which takes from 3 to 8 months. They will be a great option for lovers of unusual culinary experiments.
In addition, experts distinguish cheese products with a soft crust. These are Latvian, Volga and Krasnodar cheeses. They are characterized by a mucous crust, which is formed as a result of the breakdown of proteins by bacteria. Therefore, these products have a slight ammonia smell and taste. The consistency of these cheeses is soft and smudged. In this regard, such cheeses, as a rule, turn into a thin layer of paper.
Soft rennet cheeses
The named type of cheese is characterized by high humidity and spreading consistency. These rennet cheeses ripen under the influence of mold and special bacteria. Specialists divide them into 4 types.
First of all, it is worth recalling the cheeses that go on sale without ripening, they are also called cottage cheese. This species is characterized by white color and a sweetish taste. They are ideal for cooking casseroles. In addition, there is a soft type of cheese. On their surface is mucus. In addition, they are distinguished by a slightly smearing texture, a pungent taste and a slightly ammonia odor.
A striking example of such cheese is Roquefort. It is easy to recognize by the blue-green mold. First, it is grown on bread, after which it is transferred to cheese. The more mold in the Roquefort, the better it is. At the same time, it has a sharp taste. We must not forget about brine cheeses ripening in a salt solution. They have a fairly strong salty taste, so before eating such rennet cheeses should be soaked. The mentioned species include feta cheese, suluguni and chapa.
Both hard and soft cheeses are presented in a rather wide assortment; therefore, it is almost impossible to describe them within the framework of one article. Nevertheless, the aforementioned knowledge will help novice housewives to continue to surprise others with original culinary ideas.