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The basic principles of cheesemaking is the same for all natural cheeses. The object is to extract the water from milk, leaving the milk solids (protein, vitamins, fat)
behind. There are several factors determine the type and flavor of the cheese produced. These include the amount of whey (the liquid portion of the milk)left in the curds (the solid components of milk) after they are cut and cooked, the type of culture used, and how long the cheese is aged.
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Real cheese is a good source of protein and provides all essential amino acids needed for growth and tissue repair.
Cheese also provides important nutrients such as calcium, vitamin A, and essential acids. The only carbohydrate found in milk also present in cheese is lactose, or milk sugar which is lost during cheesemaking. |
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Moisture content in cheese is one standard to define different cheeses. Generally speaking, the lower the moisture content, the firmer the cheese. The firmer the
cheese, the slower the ripening, the more selective the flavor and aroma and the longer the shelf life. For example,
hard grating cheeses are low in moisture, and are ripened for long periods of time to obtain the desired flavor or
softer, high moisture cheeses which are more perishable. |
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