Most of us love cheese.Some people prefer to put a slice of it on a sandwich for morning tea, while others do not present fresh, still hot pasta without such an important addition. But what do we know about this product and its sometimes surprising production? After all, there are very diverse types of cheeses that are hard to even imagine, and the same interesting ways of making them.
Все сыры изготавливаются из молока.Not only cow, but also sheep, goat, and even buffalo milk are used as raw materials. Therefore, the first types of cheeses can be divided into two main groups: fermented milk and rennet.
Sour-milk cheeses are the resultcoagulability of milk protein under the influence of lactic acid. It is formed by the addition of a special sour starter. Such cheeses are very similar in appearance and texture to cottage cheese.
For the manufacture of rennet cheeses used specialenzyme. It is added to the cheese mass for early ripening. Sometimes for the same reason, rennet is used in the preparation of fermented milk cheeses.
Cheese types are also divided by production method.
Hard cheeses have a very dense texture.covered with a crust of paraffin or beeswax, which ripen from six months to several years under the pressure of a heavy load. They are also called “pressed”. In such cheeses, either the “holes” (“Parmesan”, “Emmental”, “Edam”, “Conte”, “Cheddar”) are completely absent, or they are, but very small (“Gouda”). Hard cheeses are usually ground before use.
Soft - these are soft sweet cream cheeses.consistencies that do not require additional processing. They can be either without a shell or have a natural or moldy crust. They have a wide taste range: pepper, mushroom, cream, etc. Soft cheeses are of two types: requiring ripening (savory, red-moldy) and ready to eat. The latter are also called "fresh" ("Mascarpone", "Ricotta", "Broussé Du Rowet"), which have a very short shelf life.
Brine - this cheeses ripening in brine (in an aqueous solution of sodium chloride). They have a brittle or layered texture and have a sharp-salty taste ("Suluguni", "Brynza", "Adygei", "Feta", "Chanakh").
Fused - these are cheeses that contain severalcomponents: cottage cheese, dry or condensed milk, cream, butter, whey, buttermilk, and other natural products. They are heat treated with the addition of salt-melters.
Separately, you need to say about blue cheese.
Types of this product are divided according tomold color and method of use. This method of manufacture gives the cheese a particularly savory taste. Mold for cheese is harmless, food (genus Penicillium) and comes in different colors: blue, green, blue, red and white. It can cover both the entire surface of the cheese (“Camembert”, “Brie”), and be inside it (“Roquefort”, “Fourm”, “d“ Amber ”).
And finally, all kinds of cheeses need properstorage. The ideal place is a cool cellar in compliance with the required parameters: good ventilation, high humidity and a temperature of about 10 ° C. The refrigerator is also a suitable place to store cheeses. Types of food mold and various flavorings in this case will not lose their taste. However, in order for the cheese to not dry due to the low humidity in the refrigerator, it must be wrapped with parchment or cling film.
