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242:. Baskets were used to separate the cheese curds, but as technology advanced, these cheese molds would be made of wood or pottery. The cheesemakers placed the cheese curds inside of the mold, secured the mold with a lid, then added pressure to separate the whey, which would drain out from the holes in the mold. The more whey that was drained, the less moisture retained in the cheese. Less moisture meant that the cheese would be firmer. In
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Although the common perception of cheese today is made from cow's milk, goat's milk was actually the preferred base of ancient cheesemakers, due to the fact that goats are smaller animals than cows. This meant that goats required less food and were easier to transport and herd. Moreover, goats can
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By taking the cheese through a series of maturation stages where temperature and relative humidity are carefully controlled, allowing the surface mould to grow and the mould-ripening of the cheese by fungi to occur. Mould-ripened cheeses ripen very quickly compared to hard cheeses (weeks against
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Before the age of pasteurization, cheesemakers knew that certain cheeses could cause constipation or kidney stones, so they advised their customers to supplement these side effects by eating in moderation along with other foods and consuming walnuts, almonds, or horseradish.
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The designs and patterns were often used to decorate the cheeses and differentiate between them. Since many monastic establishments and abbeys owned their share of milk animals at the time, it was commonplace for the cheeses they produced to bear a cross in the middle.
371:, although, in theory, cheese could be made from the milk of any mammal. Cow's milk is most commonly used worldwide. The cheesemaker's goal is a consistent product with specific characteristics (appearance, aroma, taste, texture). The process used to make a
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occurs and cheese whey is expressed from the particles. The
Cheddar curds and whey are often transferred from the cheese vat to a cooling table which contains screens that allow the whey to drain, but which trap the curd. The curd is cut using long, blunt
226:. Another theory is offered by David Asher, who wrote that the origins actually lie within the "sloppy milk bucket in later European culture, it having gone unwashed and containing all of the necessary bacteria to facilitate the ecology of cheese".
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of one fragment of the casein) and glycomacropeptide, which is lost in the cheese whey. As the curd is formed, milk fat is trapped in a casein matrix. After adding the rennet, the cheese milk is left to form curds over a period of time.
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curd is put into cheese moulds lined with cheesecloths and pressed overnight to allow the curd particles to bind together. The pressed blocks of cheese are then removed from the cheese moulds and are either bound with
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the use of heterofermentative bacteria is necessary to produce the compounds that give characteristic fruity flavours and, importantly, the gas that results in the formation of bubbles in the cheese ('eye holes').
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Kats, Sandor Ellix; Pollan, Michael (2015). The Art of
Fermentation an In-depth Exploration of Essential Concepts and Processes from around the World. Vermont: Chelsea Green Publishing.
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In making
Cheddar (or many other hard cheeses) the curd is cut into small cubes and the temperature is raised to approximately 39 °C (102 °F) to 'scald' the curd particles.
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which contribute flavour and coat texture. Others are allowed to develop bacterial surface growths which give characteristic colours and appearances, e.g., by the growth of
151:
of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
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and 'blocked' (stacked, cut and turned) by the cheesemaker to promote the release of cheese whey in a process known as 'cheddaring'. During this process the
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543:. To prevent such decomposition it is necessary to remove most of the water (whey) from the cheese milk, and hence cheese curd, to make a partial
1004:
664:. Some cheeses are surface-ripened by moulds, such as Camembert and Brie, some are ripened internally, such as Stilton, which is pierced with
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and prevents mould (fungal) growth during maturation, which depending on the wanted final product may be a desirable characteristic or not.
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requires a gentler treatment of the curd. It is carefully transferred to cheese hoops and the whey is allowed to drain from the curd by
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breed any time of the year as opposed to sheep, who also produce milk, but mating season only came around during fall and winter.
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the lactose into lactic acid. These bacteria in the milk may be wild, as is the case with unpasteurised milk, added from a
442:. Fermentation using homofermentative bacteria is important in the production of cheeses such as Cheddar, where a clean,
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would have resulted in the production of cheese; the cheese being essentially a concentration of the major milk protein,
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SUCCESSFUL CHEESEMAKING™, Step-by-Step
Directions and Photos for Making Nearly Every Type of Cheese, (670pp, 800 photos)
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One of the ancient cheesemakers' earliest tools for cheesemaking, cheese molds or strainers, can be found throughout
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Once the cheese curd is judged to be ready, the cheese whey must be released. As with many foods the presence of
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The goal of cheese making is to control the spoiling of milk into cheese. The milk is traditionally from a
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390:; this approach generally leads to a less consistent product but one that is valuable in a niche market.
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have not been added to the cheese milk it is applied to the cheese either by spraying the cheese with a
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of the curd increases to a desired level. The curd is then milled into ribbon shaped pieces and
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of mould spores in water or by immersing the cheese in a bath containing spores of, e.g.,
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Starter cultures are chosen to give a cheese its specific characteristics. In the case of
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Asher, David (2015). The Art of
Natural Cheesemaking. Vermont: Chelsea Green Publishing.
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Elisabeth
Eugster, Ernst Jakob, Daniel Wechsler. "Cheese, Processed Cheese, and Whey".
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Cheesemaking is documented in
Egyptian tomb drawings and in ancient Greek literature.
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During the fermentation process, once sufficient lactic acid has been developed,
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would have been produced, which through gentle agitation and the separation of
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bacteria. Bacteria which produce only lactic acid during fermentation are
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Some cheeses may be deliberately left to ferment from naturally airborne
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of the curd. There are several ways to separate the curd from the whey.
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Papademas, Photis (2018). Papademas, Photis; Bintsis, Thomas (eds.).
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Global
Cheesemaking Technology: Cheese Quality and Characteristics
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will be similar to, but not quite the same as, that used to make
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cheese, the as-yet-undrained curd is broken by rotating mixers.
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used are biochemically very active when compared with starter
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178:' stomachs. Because their stomach linings contain a mix of
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Forgotten
Harvest: The Story of Cheesemaking in Wiltshire
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bags to be stored for maturation. Vacuum packing removes
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is mixed into it to arrest acid development. The salted
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to promote mould spore germination and growth, as with
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891:The Cheeses of Italy : Science and Technology
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619:In contrast to cheddaring, making cheeses like
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744:Ullmann's Encyclopedia of Industrial Chemistry
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139:. The production of cheese, like many other
775:: CS1 maint: multiple names: authors list (
681:. Surface ripening of some cheeses, such as
957:(3rd ed.). Dordrecht: Kluwer Academic.
938:. St. Louis, Missouri: Smooth Stone Press.
502:to para-κ-caseinate (the main component of
300:. Unsourced material may be challenged and
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446:flavour is required. For cheeses such as
398:Cheese is made by bringing milk (possibly
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320:Learn how and when to remove this message
80:Learn how and when to remove this message
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43:This article includes a list of general
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868:. Britain: Cromwell Press. p. 32.
693:which gives an orange coat to cheeses.
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1005:Cheese Terminology and Classifications
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656:months or years). This is because the
162:Cheesemaking may have originated from
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953:Robinson, R.K.; Wilbey, R.A. (1998).
298:adding citations to reliable sources
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116:2011. The sign declares, "Eat your
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841:O'Sullivan, Muiris (Winter 2018).
554:Maturing cheese in a cheese cellar
539:and the bacteria in it encourages
49:it lacks sufficient corresponding
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218:, other major milk proteins, and
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973:The technology of dairy products
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96:During industrial production of
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993:. New York: Three Rivers Press.
984:. New York: Workman Publishing.
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340:at the cheesemaking factory of
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812:. Hoboken, New Jersey: Wiley.
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222:are all removed in the cheese
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753:10.1002/14356007.a06_163.pub2
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494:. Rennet contains the enzyme
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198:. A product reminiscent of
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975:. London: Chapman and Hall.
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1232:WikiProject Food and drink
853:– via JSTOR Ireland.
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1111:Beecher's Handmade Cheese
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934:Winstein, Merryl (2017).
899:10.1007/978-3-319-89854-4
864:Wilson, Avice R. (1995).
186:as milk contaminants and
135:) is the craft of making
1166:Valley Shepherd Creamery
989:Tannahill, Reay (2008).
980:Jenkins, Steven (1996).
889:Gobbetti, Marco (2018).
458:-ripened cheese such as
747:. Weinheim: Wiley-VCH.
120:", in reference to the
64:more precise citations.
678:Penicillium roqueforti
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486:is added to cause the
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143:processes, allows the
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27:Craft of making cheese
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691:Brevibacterium linens
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238:, dating back to the
170:in vessels made from
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1187:List of cheesemakers
719:List of cheesemakers
294:improve this section
230:Ancient cheesemaking
214:, and milk fat. The
1080:Catherine Mathieson
847:Archaeology Ireland
649:Penicillium candida
1141:DCI Cheese Company
893:. Springer, Cham.
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440:heterofermentative
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346:Canton of Fribourg
336:The production of
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133:caseiculture
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1131:Chèvréchard
1085:Lino Saputo
1048:Individuals
711:Food portal
671:, to admit
545:dehydration
524:cheesecloth
522:hanging in
504:cheese curd
492:precipitate
478:Coagulation
400:pasteurised
350:Switzerland
180:lactic acid
166:who stored
145:nutritional
114:Maker Faire
62:introducing
1248:Categories
1116:Groupe Bel
1075:Alex James
971:Early, R.
875:0952654407
725:References
644:suspension
310:March 2021
240:Bronze Age
45:references
621:Camembert
565:Syneresis
526:to drain.
468:Camembert
464:Roquefort
432:aldehydes
394:Culturing
373:Camembert
281:does not
196:coagulate
124:movement.
1206:Category
1151:Lactalis
917:44128087
697:See also
662:bacteria
633:solution
559:Scalding
531:Draining
500:κ-casein
496:chymosin
470:, mould
448:Emmental
388:bacteria
342:Gruyères
184:bacteria
122:locavore
110:workshop
98:Emmental
625:gravity
599:plastic
574:acidity
460:Stilton
436:ketones
428:alcohol
416:starter
408:culture
404:ferment
377:Cheddar
369:buffalo
302:removed
287:sources
262:Process
244:Ireland
220:lactose
192:ferment
174:'s and
155:History
118:Zipcode
58:improve
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687:yeasts
640:spores
629:brined
603:oxygen
587:muslin
570:knives
520:chevre
518:Fresh
488:casein
484:rennet
472:spores
384:spores
236:Europe
212:casein
200:yogurt
188:rennet
137:cheese
47:, but
913:S2CID
669:wires
658:fungi
637:mould
591:waxed
537:water
456:mould
367:, or
365:sheep
206:from
204:curds
176:goats
172:sheep
940:ISBN
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777:link
757:ISBN
578:salt
508:salt
444:acid
438:are
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361:goat
285:any
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