Kinds of Cheeses
There are over 400 varieties of cheese in the world. According to Robert C. Goss of Loyola University, there 28 basic types of cheese. He notes that most cheese is made from cow's milk, but it can also come from other animals such as goats, camels, buffalo and even reindeer. Though there are many types of cheese, the basic manufacturing process is very similar, and all depend on basic ingredients. In addition to milk, cheese requires microorganisms that help ripen it and add acid; rennet, which curdles the milk; and salt.
Cheddar Cheese
Cheddar cheese is the most popular type of cheese made in the United States, according to the National Dairy Council.
Typically, artificial coloring is added to cheddar to give it a bright orange color.
The manufacturing process of cheddar cheese is distinctive, because the whey is removed from the curds and they are then pressed together into a large mass that is sliced into slabs. A technique called cheddaring is then used; the slabs are stacked, turned and re-stacked for several hours.
Cheddar is aged between three months and one year before being packaged for sale. The longer cheddar is aged, the sharper it is. Mild cheddar is aged for just a few months; sharp cheddar can be aged for much longer.
Colby Cheese
Colby cheese has a softer consistency than cheddar. During processing, the curds are stirred so that they do not mat together. The cheese is poured into forms and aged for one to three months. Colby cheese has less salt than cheddar and is much milder in flavor.
Swiss Cheese
Swiss cheese is grouped with other cheeses that are bacteria-ripened throughout the interior and include eye formations, or holes.
During processing, bacterias are introduced into the cheese. These bacterias thrive in high temperatures, and the mixture of curds and bacteria is brought to about 130°F. Another bacteria is introduced to make the flavor sweet and create the distinctive holes of Swiss cheese.
Swiss cheese is formed into large wheels that weigh between 80 and 100 pounds. After a short period of chilling, the cheese is kept in a warm room for three or four weeks while the bacteria ferments it. After fermentation, the cheese is kept cold for three to nine months until completely ripened.
Parmesan Cheese
Parmesan and Romano cheeses are hard cheeses that have a very long curing time. These cheeses are well-salted in brine for 14 days and then allowed to dry completely for another eight to 10 days.
The curing time for these cheeses is much longer than others--10 to 24 months or more.
Provolone and Mozzarella
During the cheese-making process for provolone and mozzarella, the curd is cut into large blocks and then stretched in very hot water. While still hot, the curd is stretched and then molded into balls or cylinders. Provolone cheese is cured for several months and then goes through a smoking process to add additional flavor. Mozzarella is typically not cured at all--it is used right away. String cheese is popular in the United States and is made using this same process.
Tags: into large, Swiss cheese, cheddar aged, cheese kept, cheese made
