Modern Marvels: Cheese's Glorious, Gooey History! (S13, E24) | Full Episode
HISTORY・2 minutes read
Cheese production involves a complex process starting with milk testing for antibiotics, pasteurization, fermentation, and curd coagulation, leading to the creation of various types of cheeses with unique flavors and textures. The history of cheese making dates back thousands of years, with stinky cheeses like Limburger and Mont des Cats, as well as modern processed cheese slices like American cheese and Cheez Whiz, showcasing the evolution and diversity of cheese production techniques and products.
Insights
- Cheese production involves a complex process starting with pasteurizing milk, adding bacteria for fermentation, and coagulating with rennet to form curds, which are then processed, salted, and aged for flavor development.
- The history of cheese making spans thousands of years, with unique cheeses like Limburger, Mont des Cats, and Mimolette developed through specific techniques involving bacteria, molds, and mites, showcasing the intricate art and science behind creating diverse cheese varieties.
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Recent questions
How is cheese made?
Cheese production involves milk, bacteria, mold, and mites. The process starts with testing milk for antibiotics, then pasteurizing it to kill bacteria. Starter culture bacteria are added to initiate fermentation, followed by coagulation with rennet enzyme. The curds are cut, whey is expelled, and curds are washed, salted, and pressed into forms. After pressing and aging, cheese develops its flavor.
What causes cheese to smell?
Cheese becomes stinky due to bacteria and molds breaking down fats and proteins into volatile compounds. Stinky cheeses like Limburger and Mont des Cats are ripened with natural bacteria, resulting in their strong smell. The bacterial culture used in cheese production is responsible for the unique aroma of each type of cheese.
How are processed cheese slices made?
Processed cheese slices like American cheese are made using a chill-roll system designed by Norman Kraft. The cheese is pre-sliced using this method, which was introduced by Kraft in 1950. Kraft produces billions of American cheese slices annually, with Cheez Whiz being another popular processed cheese spread introduced in 1952.
What is the difference between mozzarella and fresh mozzarella di bufala?
Mozzarella is made using a cooker-stretcher machine that melts and stretches the curd, then molded into blocks, cooled in a brine bath, aged, shredded, and packaged. Fresh mozzarella di bufala, on the other hand, is made from water buffalo milk and is non-aged, resulting in a higher-moisture cheese. The process and ingredients used in making these two types of mozzarella result in distinct textures and flavors.
How is whey utilized in cheese making?
Whey, a byproduct of cheese making, is dried into powder and used in various food products. Instead of being discarded, whey is repurposed to add nutritional value and flavor to different food items. The utilization of whey in food production helps reduce waste and maximize the resources obtained from the cheese making process.