The Manufacturing Process
Although cheese making is a linear process, it involves many factors. Numerous varieties of cheese exist because ending the simple preparation process at different points can produce different cheeses, as can varying additives or procedures. Cheese making has long been considered a delicate process. Attempts to duplicate the success of an old cheese factory have been known to fail because conditions at a new factory do not favor the growth of the proper bacteria.
Preparing the milk
- 1 Small cheese factories accept either morning milk (which is richer), evening milk, or both. Because it is generally purchased from small dairies which don't pasteurize, this milk contains the bacteria necessary to produce lactic acid, one of the agents that triggers curdling. The cheese makers let the milk sit until enough lactic acid has formed to begin producing the particular type of cheese they're making. Depending on the type of cheese being produced, the cheese makers may then heat the ripening milk. This process differs slightly at large cheese factories, which purchase pasteurized milk and must consequently add a culture of bacteria to produce lactic acid.
Separating the curds from the whey
- 4 At this stage the cheese may be inoculated with a flavoring mold, bathed in brine, or wrapped in cloth or hay before being deposited in a place of the proper temperature and humidity to age. Some cheeses are aged for a month, some for up to several years. Ageing sharpens the flavor of the cheese; for example, cheddar aged more than two years is appropriately labeled extra sharp.
Wrapping natural cheese
- 5 Some cheeses may develop a rind naturally, as their surfaces dry. Other rinds may form from the growth of bacteria that has been sprayed on the surface of the cheese. Still other cheeses are washed, and this process encourages bacterial growth. In place of or in addition to rinds, cheeses can be sealed in cloth or wax. For local eating, this may be all the packaging that is necessary. However, large quantities of cheese are packaged for sale in distant countries. Such cheeses may be heavily salted for export (such as Roquefort) or sealed in impermeable plastic or foil.
Making and wrapping processed cheese
- 6 Edible yet inferior cheeses can be saved and made into processed cheese. Cheeses such as Emmental (commonly called Swiss), Gruyere (similar to Swiss), Colby, or cheddar are cut up and very finely ground. After this powder has been mixed with water to form a paste, other ingredients such as salt, fillers, emulsifiers, preservatives, and flavorings are added. The mixture is then heated under controlled conditions. While still warm and soft, the cheese paste is extruded into long ribbons that are sliced. The small sheets of cheese are then put onto a plastic or foil sheet and wrapped by a machine.