Cheese making art started involuntarily, when pastoral tribes carrying milk using saddlebags made of animal skins realized that, the milk clotted and in the end separated into milk curds and whey. The whey provided a refreshing whey drink; while they drained the curds, salted it to give a tasty and nourishing protein food. Traditionally, the cheese making procedure remained a day-long process, starting in the morning, after farmers milked their cows, till late in the afternoon. Eventually, the art evolved drastically and spread across the world. The cheese making process is part science and all cheese crafting uses some variant of the four-step process that includes curdling, draining, pressing, and ripening. In this occasion, we explore…show more content… 2.Making process
Another disparity is in their making processes; cheddar making process starts by heating milk to 71F to pasteurize and curb decomposition and promote product uniformity. Thereafter, a starter is added to enable the growth of flavor and texture. The starter culture changes lactose to lactic acid, preparing the milk before adding rennet which helps coagulate the milk proteins. Thereafter, the coagulated milk is cut into small curds, a process that helps separate curd from whey. The cheesemakers then heat the mixture, stirring constantly after which the whey is drained. The “Cheddaring” stage kicks in, which involves kneading curd with salt, cutting it to drain excessive whey, then rotating and piling. The cheese then enters the salting stage, after which the curds are set in molds and pressed to shape and get rid of excess moisture. Pressing can go overnight. Lastly, maturing stage sets in which goes on up to 24 months, depending on the age required.
Subsequently, Gouda making process uses pasteurized or unpasteurized milk. Nonetheless, the milk must be clean and quality milk. The milk is heated to 86F; culture is added, and then ripened for one hour. Thereafter, rennet, which helps coagulate the milk, is added. The mixture sits for about 45 minutes or until firm curds develop. The process continues with cutting the curd, into inch-big squares, holding for another five minutes to let curds firm up; this trick helps avoid losing milk fat.