Traditional Cheese Making: A Comprehensive Guide to Making Aged Cheese
Cheese making, a time-honored tradition that dates back thousands of years, involves a fascinating process of curdling milk, separating it into curds and whey, and aging it to develop complex flavors and textures. Among the diverse range of cheeses produced globally, aged cheese, or “cheddar” in some contexts, represents a category cherished for its robust flavors and firm texture. This article provides a detailed guide on how to make traditional aged cheese at home, from the initial preparation to the aging process.
Ingredients and Equipment
Ingredients:
- Milk: The foundation of cheese making. Fresh, whole milk is preferable. Raw milk is traditional, but pasteurized milk can also be used. The milk should be free of additives.
- Starter Cultures: These bacteria cultures acidify the milk and develop flavor. Common starter cultures include mesophilic or thermophilic strains.
- Rennet: An enzyme that coagulates the milk, separating it into curds and whey. Rennet is available in animal, vegetable, or microbial forms.
- Salt: Used for flavor and preservation. Non-iodized cheese salt is recommended.
- Calcium Chloride: Enhances curd formation and improves texture, especially useful with pasteurized milk.
Equipment:
- Large Stainless Steel Pot: For heating the milk.
- Thermometer: To monitor milk temperature accurately.
- Cheese Mold: To shape the cheese during pressing.
- Cheese Cloth: To drain the curds from the whey.
- Cheese Press: To apply pressure and compact the curds.
- Cheese Mat: To support the cheese during aging.
- Aging Container: A cheese cave or aging box with controlled temperature and humidity.
Step-by-Step Cheese Making Process
1. Preparing the Milk:
Begin by heating the milk to the appropriate temperature for the starter culture. Typically, this is around 85°F (29°C). Stir the milk gently as it heats to ensure even temperature distribution. Once the milk reaches the target temperature, add the starter culture. Mix thoroughly to ensure the bacteria are evenly distributed.
2. Adding Rennet:
Dissolve the rennet in a small amount of cool, non-chlorinated water. Slowly add this mixture to the milk, stirring gently for about 30 seconds. Allow the milk to rest undisturbed for 60 to 90 minutes, or until it forms a solid curd. The curd should be firm and cleanly separated from the whey.
3. Cutting the Curd:
Using a long knife or curd cutter, cut the curd into uniform cubes. This helps release the whey and allows the curds to firm up. The size of the curd cuts can influence the cheese’s texture; smaller curds lead to a firmer cheese.
4. Cooking the Curd:
Gradually heat the curds to around 105°F (40°C), stirring gently to prevent the curds from sticking together. Maintain this temperature for about 30 minutes, stirring occasionally. This process helps the curds release more whey and become firmer.
5. Draining the Whey:
Carefully ladle the curds into a colander lined with cheese cloth. Allow the whey to drain off. Once the curds have drained, gather the cheese cloth around them and gently squeeze out additional whey.
6. Pressing the Curd:
Transfer the curds into a cheese mold lined with cheese cloth. Press the curds with a cheese press to remove excess whey and form a solid cheese mass. Press the cheese at a moderate pressure for about 30 minutes. After pressing, remove the cheese from the mold, turn it over, and press it again for another 30 minutes.
7. Salting:
After pressing, remove the cheese from the mold and sprinkle it with salt. Rub the salt into the surface of the cheese, or immerse the cheese in a brine solution if preferred. Salting enhances flavor and helps in preservation.
8. Aging:
Place the salted cheese on a cheese mat in an aging container. The aging environment should have controlled temperature (typically between 50-55°F or 10-13°C) and humidity (70-85%). Allow the cheese to age for several weeks to months, depending on the desired flavor and texture. During this period, the cheese should be turned regularly and monitored for mold growth, which can be brushed off if it occurs.
Understanding the Aging Process
Aging cheese, or affinage, is a crucial step in developing its final characteristics. During aging, the cheese undergoes complex biochemical changes. Proteolytic and lipolytic enzymes break down proteins and fats, leading to the development of distinctive flavors and textures. The texture of the cheese becomes firmer and the flavor more pronounced. Cheddar cheese, for example, develops a sharp, tangy flavor as it ages, and its texture becomes crumbly.
Troubleshooting Common Issues
- Curds Not Forming: If the curds do not form properly, check the rennet and starter cultures’ freshness and the milk’s temperature. Adjust as necessary.
- Excess Moisture: If the cheese is too wet, increase the pressing time or temperature to ensure proper whey removal.
- Uneven Aging: Ensure the aging environment is consistent and that the cheese is turned regularly to promote even aging.
Conclusion
Making traditional aged cheese is a rewarding process that combines science and art. By carefully following each step and monitoring the cheese during aging, you can produce a flavorful and textured cheese reminiscent of those made by artisans for centuries. Whether you are a novice or an experienced cheese maker, the principles of cheese making remain largely the same, with each batch offering an opportunity to refine your skills and enjoy the fruits of your labor.