Cheese

What Is Cheese and How Is It Made?

Cheese, a dairy product that has been enjoyed for millennia, is more than just a simple food item. It’s an intricate blend of proteins and fats from milk, coagulated through the magic of rennet or bacterial enzymes. Imagine cheese as a complex symphony where each ingredient plays its part to create a harmonious masterpiece. The process begins with separating milk into curds and whey, much like how you might separate the yolk from the white in an egg. This separation is crucial for transforming liquid milk into solid cheese.

Acidification can be achieved through various methods, including using starter bacteria or adding rennet. Rennet acts as a magical ingredient that turns the curds into a gel-like state, allowing them to hold their shape and develop unique flavors. The process of cutting and draining these curds is akin to sculpting a masterpiece, where each cut and squeeze molds the cheese into its final form.

Adding salt not only enhances flavor but also acts as a preservative, drawing out moisture and firming up the texture. Other techniques like stretching (for Mozzarella), cheddaring (for Cheddar), washing (for Edam), or pressing into molds add layers of complexity to this already rich process. From a bland newborn cheese to a mature, flavorful masterpiece, aging transforms the cheese through the breakdown of casein proteins and milkfat.

Ancient Origins and Evolution

Tracing back to the origins of cheese, we find ourselves in a time when sheep were first domesticated around 8000 BCE. Early evidence of cheesemaking has been found as far back as 5500 BCE in Kuyavia, Poland, and 5200 BCE in Dalmatia, Croatia. The process may have begun independently by pressing and salting curdled milk to preserve it. Homer’s Odyssey (8th century BCE) even mentions the Cyclops making and storing sheep’s and goats’ milk cheese.

By the time of the Roman Empire, cheesemaking had become a sophisticated art form. Pliny the Elder described the diversity of cheeses enjoyed by Romans, with some of the best coming from villages near Nîmes. The first factory opened in Switzerland in 1815, but large-scale production initially succeeded in the US. Jesse Williams’ assembly-line method made cheddar cheese an early industrial food, and mass-produced rennet emerged in the 1860s.

Today, global cheese production stands at a staggering 22.2 million tonnes from whole cow milk alone, with the United States accounting for 28% of total production. France, Iceland, Finland, Denmark, and Germany are among the top consumers, averaging 25 kg (55 lb) per person annually.

Types of Cheese

Cheese comes in a myriad of types, each with its unique flavor, texture, and aging process. Hard cheeses like Cheddar last longer than soft cheeses due to their firmer structure. Vacuum packaging and gas-flushing have improved storage methods, extending the shelf life of cheese.

Classification by moisture content is one method, but there are also distinctions based on fat content, curing or ripening methods, animal milk, country or region of origin. For instance, paneer from Southeast Asian cuisines is a fresh acid-set cheese, while chhurpi in Nepal is a hard cheese made from cow or yak milk.

Vegetarian and vegan alternatives exist too, with most vegetarian cheeses using Mucor miehei rennet, while vegans opt for vegetable-based substitutes. Some consumers may find pungent-smelling cheeses unpalatable due to their mold or microbiological cultures, but these unique flavors are a testament to the diversity of cheese.

Nutritional Value and Health Considerations

Cheese is not just about flavor; it’s also packed with nutrients. A typical serving of cheddar provides 7 grams of protein and 202 milligrams of calcium. However, national health organizations recommend minimizing cheese consumption due to its high saturated fat content, which can impact cardiovascular health.

Food safety agencies warn against raw-milk cheeses, citing risks like listeriosis, brucellosis, salmonellosis, and tuberculosis. The U.S. Food and Drug Administration requires all raw-milk cheeses to be aged at least 60 days since 1944. Pregnant women are advised to avoid soft-ripened and blue-veined cheeses due to the risk of listeria.

Despite these concerns, some cultures embrace pungent-smelling cheeses as a delicacy. The aversion to decay odors has biological roots, making it take time for people to develop a taste for such cheeses. Dairy products like cheese have even been linked to helping with insomnia, though the theory that cheese causes nightmares is debunked.

Serving Cheese

A cheeseboard can be a delightful way to enjoy various types of cheese. Typically featuring four to six cheeses, it includes hard cow’s milk cheeses like Cheddar, soft cow’s milk cheeses like Brie, blue cheeses like Stilton, and goat’s cheese. Accompaniments such as crackers and grapes enhance the experience.

Warming cheese to room temperature or slightly above can improve its flavor and texture. Most hard cheeses melt at higher temperatures, while soft cheeses melt around 55°C (131°F). Acids or starches can help coax smooth melting, but high temperatures can change their flavor and texture.

Conclusion

Cheese is more than just a food; it’s an art form that has evolved over millennia. From its ancient origins to modern industrial processes, cheese continues to captivate us with its diverse flavors and textures. Whether you’re a seasoned connoisseur or a curious beginner, there’s always something new to discover in the world of cheese.