 Did you know there are believed to be over 4000 cheese varieties in the world. Some are served throughout a specific county some are served all over the world and yet others may be local to a village or community or state or province.
Every month we will profile another cheese, sometimes two.. to let you know what is what type of wine, and fruits compliment cheese variety and also recipies for making the most of that variety of cheese.
As always you can count on us to find you cheese bargains, coupons and special deals so you can enjoy you favorite varieties anytime.
We always try to keep things interesting at Budget-Gourmet.com.
Below you will find an article about how cheese is made.
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Do you know how cheese is made?
1)The starter culture is made from 2 cups of milk which is left to sit at room temperature for 24 hours until it curdles to the consistency of yogurt.
2)Two gallons of milk is warmed to 86°F and the starter culture is added in.
This mixture is left overnight at a temperature of 50-60°F which will form lactic acid.
3)Rennet ( which is a protein coagulating enzyme is added to the milk to begin the formation of curd which, takes about 1 hour.
4)The curd is then cut into small squares and stirred by hand. The curds(solids) and whey(liquid) are then warmed to 102°F until the curd holds its shape. The curds are then separated from the whey by draining through cheese cloth.
5) The curds are salted, mixed, and hung to air dry for one hour. Cottage cheese and ricotta cheese are complete at this stage of the cheese making process. For other harder cheeses, the curd can then be shaped into a round wheel form and pressed overnight.
6) It is then left to dry a few days as a rind starts to form. The entire wheel of cheese is sealed in paraffin wax and left to cure at 40-60°F.
7)After 6 weeks of curing, the cheese will be firm and have a mild flavor.
Sharp cheese(like cheddar) requires 3-5 months of curing. Very sharp cheese like parmesan can be aged for one year
or more
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