Cheese is a dairy product that is made in a variety of flavours, textures, and shapes by coagulating the milk protein casein. It is made up of proteins and fat from milk, usually cow, buffalo, goat, or sheep milk.
Milk is usually acidified during production, and enzymes from rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. After separating the solid curds from the liquid whey, they are pressed into finished cheese. Aromatic moulds can be found on the rind, the outer layer, or throughout the cheese.
Milk can be used to produce a variety of dairy products, including yoghurt and cheese. The traditional method of cheesemaking has been passed down from generation to generation for many decades. Fresh, pasteurised milk is used to make Dutch-style cheese.
How is cheese chord made?
To the milk, a starting culture and coagulant are introduced. This causes the proteins to coagulate, resulting in a solid (the curd) and a liquid residue (the whey). The curd is next pounded to extract even more liquid, and the cheese is finally submerged in a brine bath. This imparts flavour and improves the shape and texture of the cheese. It also extends the cheese’s shelf life. The cheese is then aged for anywhere between four weeks and more than a year. This period of maturation will define the flavour of the cheese. Due to its production and ageing processes, Dutch-style cheese contains very little lactose.
The fat content of cheese is represented as a percentage of its dry matter, which consists of all of the cheese’s ingredients minus the water. Approximately 48% of the dry matter of full-fat cheese consists of fat. Due to the presence of water in cheese, its overall fat content is lower. Because these cheeses are manufactured with semi-skimmed milk, the fat content of reduced-fat cheese is lower.