What is cheese and how is it made?

Cheese is a dairy product made from milk, typically from cows, goats, or sheep. It's produced by coagulating milk proteins using rennet or an acid, then separating the curds from the whey. The curds are then processed and aged to create a wide variety of cheeses with distinct textures and flavours. Understanding the cheesemaking process helps appreciate this versatile food.

What are the main types of cheese?

Short answer: Cheeses are broadly categorized into hard, soft, blue, and fresh varieties, each defined by their moisture content, texture, and aging process.

Hard cheeses

Hard cheeses have a low moisture content, typically less than 36%. They are aged for extended periods, often months or even years. This aging process results in a firm texture and a concentrated, often sharp, flavour. Examples include cheddar, Parmesan, and Gruyère. In South Africa, aged cheddars are quite popular.

Soft cheeses

Soft cheeses contain a higher moisture content, usually between 50% and 60%. They are generally aged for shorter periods, or not at all. Their texture is creamy and spreadable, with milder flavours compared to hard cheeses. Brie, Camembert, and cream cheese fall into this category. Many people enjoy soft cheeses on crackers.

Blue cheeses

Blue cheeses are characterized by the presence of blue or green mould, which is intentionally introduced during the production process. This mould gives them a distinctive pungent aroma and a sharp, tangy taste. Roquefort, Stilton, and Gorgonzola are well-known blue cheeses. The unique flavour comes from specific Penicillium moulds. These cheeses are often paired with sweet accompaniments.

Fresh cheeses

Fresh cheeses are not aged and are meant to be consumed soon after production. They have a high moisture content, often above 60%, and a mild, milky flavour with a soft, often crumbly or spreadable texture. Examples include ricotta, mozzarella, feta, and cottage cheese. Many South Africans enjoy fresh feta in salads. These cheeses are best eaten within a few days of purchase.

How is cheese produced?

Short answer: Cheese production involves several key stages: preparing milk, coagulating it to form curds, draining the whey, pressing, salting, and aging, with variations creating diverse cheese types.

Milk selection and preparation

The process begins with milk, most commonly from cows, but also from sheep, goats, or buffalo. The milk is pasteurized to kill harmful bacteria, though some artisanal cheeses use raw milk. Starter cultures, which are specific bacteria, are then added. These cultures ferment lactose into lactic acid, lowering the milk's pH. This acidification is important for flavour development and curd formation. Typically, this stage takes about 30-60 minutes.

Coagulation and curd cutting

Rennet, an enzyme complex usually derived from animal stomachs, is added to the milk. Rennet causes the milk proteins (casein) to coagulate, forming a gel-like mass called curd. In some cases, acid alone can also cause coagulation. Once the curd has set, it is cut into small pieces using specialized knives or wires. The size of the cut determines how much whey will be released; smaller cuts lead to drier cheeses. This step can take 45 minutes to several hours.

Whey draining and pressing

The cut curds are then heated and stirred to expel more whey, the liquid byproduct of cheesemaking. The curds are separated from the whey, which can be used for other products like ricotta or whey protein supplements. For many cheeses, the curds are then placed into molds and pressed. Pressing removes remaining whey and helps the curds knit together, forming a solid mass. The amount of pressure and duration varies greatly depending on the desired cheese type. This can take anywhere from 1 to 24 hours.

Salting and aging

After pressing, the cheese is salted. Salt controls microbial growth, enhances flavour, and helps with moisture removal. Salting can be done by rubbing dry salt onto the surface, immersing the cheese in brine, or mixing salt directly into the curds. The final stage is aging, or ripening, where cheeses are stored in controlled environments for weeks, months, or years. During aging, enzymes and microbes break down fats and proteins, developing complex flavours and textures. Over 1,000 different cheese varieties exist globally.

The science behind cheese flavour

Short answer: Cheese flavour develops through the action of bacteria and enzymes on milk fats and proteins, with aging significantly impacting the complexity and intensity of taste.

Role of bacteria and enzymes

The starter cultures added early in the process are key players. They produce lactic acid, which contributes to the cheese's tanginess and helps preserve it. Different strains of bacteria produce different flavour compounds. For instance, certain bacteria create buttery notes, while others produce pungent aromas. Enzymes from rennet and those produced by bacteria and moulds break down milk fats into fatty acids, which contribute to richness and flavour. They also break down proteins into smaller peptides and amino acids, affecting texture and adding savoury (umami) notes.

Impact of aging on taste

Aging is where the magic of flavour development truly happens. As cheese ages, the continuous action of enzymes and microbes transforms its character. Longer aging periods typically result in a more intense and complex flavour profile. Hard, aged cheeses like aged cheddar or Parmesan develop sharp, nutty, and sometimes caramel-like notes due to extensive protein and fat breakdown. The moisture loss during aging also concentrates these flavours. The conditions during aging, such as temperature and humidity, also play a significant role in the final taste.

Cheese in South Africa

Short answer: South Africa has a growing cheese industry, featuring popular local and international varieties, with a developing trend towards artisanal production and recognition through awards.

Popular cheese varieties in SA

In South Africa, common cheese types include cheddar, gouda, mozzarella, and feta. These are widely available in supermarkets and form the basis of many local dishes. Alongside these mass-produced varieties, there's a rising interest in artisanal cheeses, including goat's milk cheeses and specialty aged cheddars. The demand for variety is increasing, reflecting a more sophisticated palate among consumers.

Local cheese production

South Africa has a well-established dairy industry that supports local cheese production. Numerous dairies, from large commercial operations to smaller artisanal producers, create a diverse range of cheeses. These producers often focus on quality ingredients and traditional methods, contributing to the unique character of South African cheese. The country's climate and agricultural resources are well-suited for dairy farming, providing a strong foundation for cheesemaking.

South African cheese awards and trends

The South African cheese scene is gaining recognition through various awards and competitions. These events highlight the quality and innovation within the local industry, encouraging producers to strive for excellence. Trends indicate a growing appreciation for handmade cheeses, unique flavour combinations, and cheeses made from alternative milk sources like sheep and goat milk. Consumers are increasingly seeking out locally produced, high-quality cheeses.

Tips for enjoying cheese

Short answer: To best enjoy cheese, store it properly, serve it at the right temperature, and pair it thoughtfully with complementary foods and drinks.

Storing cheese correctly

Proper storage is key to maintaining cheese quality. Rule of thumb: When storing cheese, wrap it in cheese paper or parchment paper, not plastic wrap, to allow it to breathe. This prevents it from drying out too quickly while still allowing some air circulation. Store wrapped cheese in the warmest part of your refrigerator, usually the vegetable drawer. Different types of cheese may have slightly different storage needs; very soft cheeses might benefit from being kept in their original containers.

Serving cheese at the right temperature

Cheese flavours and aromas are best appreciated at room temperature. Cold cheese can taste muted and its texture may be firm. Take cheese out of the refrigerator about 30 to 60 minutes before serving, depending on the type and size of the piece. This allows the fats to soften and the volatile compounds responsible for flavour and aroma to be released. This simple step can dramatically improve your cheese-eating experience.

Pairing cheese with food and drink

Pairing cheese involves finding combinations that either complement or contrast with the cheese's characteristics. For example, a strong blue cheese might pair well with a sweet wine or honey, while a mild, creamy cheese could be enhanced by fresh fruits or a crisp white wine. Crusty bread, crackers, nuts, and dried fruits are classic accompaniments that offer textural contrast and subtle flavours. Experimentation is encouraged to find your favourite pairings.

Pros and cons

Pro	Con
Wide variety of flavours and textures	Can be high in saturated fat and sodium
Good source of calcium and protein	Lactose intolerance can be an issue for some
Versatile ingredient in cooking	Some cheeses require specific storage conditions
Can be aged for long periods, increasing value	Improper aging can lead to spoilage
Supports dairy farming and artisanal producers	Production can be resource-intensive
Enjoyable on its own or as part of a meal	Some strong cheeses have polarizing tastes

Common mistakes when handling cheese

• Mistake: Storing cheese in plastic wrap. Fix: Use cheese paper or parchment paper to allow the cheese to breathe and prevent it from becoming slimy.
• Mistake: Serving cheese straight from the refrigerator. Fix: Allow cheese to come to room temperature for about 30-60 minutes before serving to enhance its flavour and texture.
• Mistake: Overcrowding the cheese board. Fix: Give each cheese enough space on the board so that flavours don't mix and each cheese is easily accessible.
• Mistake: Not considering pairings. Fix: Think about complementary flavours and textures when selecting accompaniments like crackers, fruits, or beverages.

Alternatives to traditional cheesemaking

While traditional cheesemaking relies on dairy milk, several alternatives cater to different dietary needs and preferences.

• Vegan cheeses: Made from plant-based ingredients like nuts (cashews, almonds), seeds, soy, or coconut oil. These are suitable for vegans and those with dairy allergies. They often mimic the texture and flavour of dairy cheese but vary significantly in quality.
• Lactose-free cheeses: Produced using methods that remove or break down lactose. These are a good option for individuals with lactose intolerance who still wish to consume dairy cheese. Many hard cheeses are naturally lower in lactose due to the aging process.
• Plant-based cheese alternatives: These products are specifically designed to replicate the taste and meltability of dairy cheese using a variety of plant sources. They are readily available in most supermarkets.

Vegan cheeses are a good choice when you need a dairy-free option. Lactose-free cheeses are better if you can tolerate dairy but struggle with lactose. Plant-based alternatives offer the widest range of textures and melting properties, mimicking traditional cheese closely.

Quick recap

• Cheese is a dairy product made by coagulating milk proteins and separating curds from whey.
• Major types include hard, soft, blue, and fresh cheeses, differing in moisture and aging.
• Production involves milk preparation, coagulation, curd cutting, whey draining, pressing, salting, and aging.
• Flavour develops from bacteria, enzymes, and aging processes, influenced by specific cultures and conditions.
• South Africa has a growing cheese industry with popular local and international varieties.
• Proper storage and serving at room temperature enhance cheese enjoyment.

Frequently asked questions

What is the primary ingredient in cheese?

The primary ingredient in cheese is milk. This milk is typically from cows, but can also come from sheep, goats, or buffalo.

How long does cheese typically age?

The aging period for cheese varies greatly. Fresh cheeses are not aged at all, while soft cheeses might age for a few weeks. Hard cheeses, like aged cheddar or Parmesan, can age for months or even several years.

Is cheese healthy?

Cheese can be a good source of calcium and protein. However, it can also be high in saturated fat and sodium. Moderation is usually recommended as part of a balanced diet.

What is the difference between rennet and cultures in cheesemaking?

Cultures are bacteria added to milk that ferment lactose into lactic acid, affecting flavour and texture. Rennet is an enzyme that coagulates milk proteins to form curds, a crucial step in separating solids from liquids.

Frequently asked questions

What is cheese made from?

A: Cheese is a dairy product primarily made from milk. The milk typically comes from cows, goats, or sheep, and the proteins within it are coagulated using rennet or an acid. This process separates the solids (curds) from the liquid (whey), forming the basis of all cheese varieties.

How does cheese get its flavour?

A: Cheese flavour develops through the complex interaction of bacteria and enzymes with milk fats and proteins during production and aging. Starter cultures introduce bacteria that ferment lactose into lactic acid, adding tanginess, while enzymes from rennet and microbes break down fats and proteins into compounds that create a wide spectrum of tastes, from mild and milky to sharp and savoury.

What are the main categories of cheese?

A: Cheeses are broadly classified into four main types: hard, soft, blue, and fresh. Hard cheeses have low moisture and are aged for long periods, resulting in firm textures and concentrated flavours, while soft cheeses have higher moisture and are aged less or not at all, offering creamy textures and milder tastes. Blue cheeses are characterized by their distinctive mould, and fresh cheeses are unaged and meant for immediate consumption.

Are there any risks associated with eating certain types of cheese?

A: Yes, consuming raw milk cheeses can pose a risk of foodborne illness due to the potential presence of harmful bacteria. While pasteurization kills these pathogens, some artisanal cheeses are made with raw milk, and individuals with compromised immune systems, pregnant women, and young children should be particularly cautious. Additionally, individuals with lactose intolerance or dairy allergies should avoid or limit their intake of cheese.