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What are the 5 stages of cheese making?

What are the 5 stages of cheese making?

The Cheese-Making Process

  • Step 1: Preparing the Milk.
  • Step 2: Acidifying the Milk.
  • Step 3: Curdling the Milk.
  • Step 4: Cutting the Curd.
  • Step 5: Processing the Curd.
  • Step 6: Draining the Whey.
  • Step 7: Cheddaring the Cheese.
  • Step 8: Salting the Cheese.

What are the stages of cheese?

There are six important steps in cheesemaking: acidification, coagulation, separating curds and whey, salting, shaping, and ripening. While the recipes for all cheeses vary, these steps outline the basic process of turning milk into cheese and are also used to make cheese at home.

How does Mold grow on a piece of cheese?

And if one spore makes it onto a piece of cheese, it can begin to reproduce rapidly and feed off of the cheese. The amount of mold that grows on cheese depends on the type of cheese as well. There are soft, semi soft, semi hard or hard cheeses produced, and the softer the cheese, the quicker the chances it can grow mold.

How long does it take for white mould cheese to ripen?

White mould cheeses, usually made with cow’s milk, have a creamy texture and a mild, buttery taste. Production involves adding a white mould culture to the curd, causing a white bloom to grow on the surface. The cheese then ripens in 4 to 9 weeks. The longer it is stored, the softer it becomes.

How to make different types of white mould cheese?

Different white mould cheese styles differ slightly but follow a similar pattern. First, rennet, starter culture and white mould spores are added to milk, then the resulting curd is cut into cubes. The curds and whey mixture is stirred to release more whey, then placed in hoops. As whey drains off, the curds settle and start to knit together.

What’s the next stage in the making of cheese?

The following stage consists of draining the curd in order to separate it from the whey, which allows for a longer preservation duration. White and fresh cheese can be consumed right after this stage. For other cheese types, there are still a few stages left before reaching the final product.

How long does it take for white mold cheese to mature?

Production involves adding a white mold culture to the curd, causing a white bloom to grow on the surface. The cheese then ripens in four to nine weeks. The longer it is stored, the softer it becomes. To determine whether a white mold cheese is mature, squeeze it gently on the sides. The cheese should yield easily and bulge in the middle.

What kind of defects do white mold cheeses have?

This Wiki article addresses ripening phase defects special to “White Mould” type cheeses such as Brie & Camembert which are generally made by adding Penicillium candidum. In addition to all the normal Coagulation, Surface, Aroma, Body, and Flavour defects, white mold cheeses also have their own special set of problems.

How big should you cut off moldy cheese?

Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot. Be sure to keep the knife out of the mold, so it doesn’t contaminate other parts of the cheese.

When is the best time to eat moldy cheese?

In the beginning stages of ripening, the cheese is usually soft and crumbly but gets creamier within two to three weeks. After 21 days, the cheese should have acquired a yellowish appearance and is ready to be eaten with a baguette, fruit, crackers, or just by itself.