What are Natural cheeses made from?

Natural cheeses are made from milk, typically cow's milk, but also goat, sheep, or buffalo milk. Here's a breakdown of the process:

1. Milk: The process starts with fresh milk.

2. Pasteurization: The milk is usually pasteurized to kill harmful bacteria.

3. Coagulation: Rennet (an enzyme) or acid (like vinegar or lemon juice) is added to the milk to cause it to coagulate. This separates the milk solids (curds) from the liquid (whey).

4. Curd Formation: The curds are cut and stirred to release the whey.

5. Draining and Shaping: The curds are then drained and shaped into molds or blocks.

6. Salting: Salt is added to the cheese to flavor it and preserve it.

7. Aging (optional): Many cheeses are then aged for varying lengths of time, which develops their flavor and texture. During aging, bacteria and mold can be added to the cheese to create unique flavor profiles.

Important Note: "Natural" cheese is not a regulated term, so it's important to check the ingredients list of a cheese to be sure it contains only milk, rennet, and salt. Some cheeses may contain additional ingredients like cultures, coloring agents, or preservatives.