What are the steps to cheese making?

Cheesemaking is an ancient craft that has been practiced for thousands of years. The basic steps involved in cheese making are as follows:

Procurement of Milk

- Source fresh, high-quality milk. The type of milk used (cow, goat, sheep, etc.) will determine the final flavour and texture of the cheese.

Pasteurisation (optional)

- Some cheeses, such as hard cheeses, may not require pasteurisation. However, for softer cheeses, pasteurisation is recommended to eliminate any harmful bacteria. This can be done by heating the milk to a specific temperature for a set amount of time.

Addition of Starter Culture

- Starter cultures are bacteria that are responsible for converting the lactose in milk into lactic acid. This process, known as acidification or fermentation, is essential for the development of cheese.

Coagulation

- After the addition of the starter culture, the milk is allowed to rest until it starts to coagulate. This process can be accelerated by adding rennet, an enzyme that helps in the coagulation of milk proteins (casein).

Cutting the Curd

- Once the milk has coagulated, it is cut into small pieces, or curds. The size and shape of the curd will affect the texture of the final cheese.

Cooking

- The curds are then gently heated to a specific temperature to firm them further and expel whey, the liquid that remains after the curds form.

Draining the Whey

- The curds are separated from the whey by placing them in a colander or cheese mould lined with cheesecloth. This allows the whey to drain away, leaving the curds behind.

Salting

- Salt is added to the curds to enhance the flavour and to help preserve the cheese. The amount of salt used varies depending on the type of cheese being made.

Pressing

- Depending on the desired texture and moisture content, the curds may be pressed to remove any remaining whey and to shape the cheese.

Ageing

- The cheese is then moved to a cool, humid environment for ageing. During this period, the cheese develops its characteristic flavour, texture, and rind. The ageing period can range from a few weeks to several years, depending on the type of cheese.

Packaging and storing

- Once the cheese has aged to the desired maturity level, it is packaged and stored in appropriate conditions to maintain its quality and flavour.