How is the cheese produced?

cheese is one of the various and fascinating dairy products. In its most basic form it is decorated with milk sheep, goats, cows or other mammals. The cheese can be found in a wide range of incarnations, from soft cottage cheese cheese to much harder parmesan, which also includes a hard bark achieved by long curing. It is used in a dazzling range of culinary applications, with different types required depending on the desired effect.

To take the cheese, rennet, the enzyme complex produced in the stomach of all mammals. Most Rennet comes from calves stomachs, although Rennet is also used from other young mammals. For vegetarians and persons watching kosher diet are not an animal. Rennin is an active enzyme in Rennet, and when introduced is introduced, it causes it to be divided into solid cottage cheese and leaves the whey.

After creating the curd, they are released and pushed to separate them from whey. Freely wrapped curd, also called cottage cheese, are consumed after sentencesShine of the world. The desire contains a small amount of whey because it is not fully exhausted. Little Miss Muffet was known to consume this type before they were afraid of a spider, probably because the slight taste attracts children.

usually the curd are released and repeatedly pushed to push out all the water out. When they begin to strengthen, the curd turns into fresh or farmer cheese, which is soft and easily spread the product with a slight taste. This type is delicious consumed fresh. Chevres, Neufchal and CAS are examples of fresh cheeses. Fresh varieties spoil quickly, even if they are cooled if it is not strongly preserved.

After the pressed dry, the curd is wrapped in mold and weighted. This is where the magic of cheese begins, because depending on the diet of the USEED to produce milk content, milk fat, pasteurization, surrounding molds and bacteria and maturation time, dramatically different products can be produced. PressThe cheese can be sinking, as is the case with a feta or treated in another way for the desired taste. The flavors can also be introduced by smoking, soaking of wine or other liquid or adding herbs and spices to cottage cheese.

The longer the cheese ages, the more the taste develops. Most of them are highly acidic and therefore kill any harmful bacteria and at the same time allow forms to disrupt the taste. Some forms occur only in very specific regions or even in certain caves, which means that around the world can produce a wide range of cheeses.

The possibilities of this dairy product are literally endless. In some cases, the government has protected their legacy of cheeses to indicate origin, which means that only specific items can bear regional name. The cheese must be aged in Cambale France and contains, for example, Penicililum Roqueforti to be called Roquefort.

Cheese forms

are often extremely complex and efforts to write them all so far wouldLo unsuccessful. One cheese can contain many types of molds and those from different parts of the same cave sometimes have different mold populations. Many of them are therefore considered craft products because they must be ripened in a specific location and take care of them to achieve the desired result. Some gastronomers have suggested that they are simply the result of a carefully controlled decay and present the infamous, Gooey and colorful cheeses as evidence.