Today there are more than 2 thousand varieties of various cheeses. A large number of different types of cheeses make it difficult to classify a product.
In different countries, cheese has the same names, but different technological features of production and vice versa are made according to the same manufacturing technologies, but they are called differently. There are also cases when the name of cheese products is the same, the production technologies are the same, and the taste is different.
What is cheese made of?
For cheese, the basis is milk. Based on this, we can understand why they use similar technologies, and the taste qualities of cheese are different. For this, various milk can be used: goat, buffalo, sheep, etc. When creating the "Ilves" they take milk bored from under the reindeer. Cheese made by Jordanian craftsmen requires goat milk, camels, sheep and cows to make Lyaban. And the technology of making Mozzarella cheese is not complete without black buffalo milk.
Tasteful shades of milk, and subsequently cheese, also differ if the cow is grazed under different conditions. The taste reflects weather conditions, wet or dry weather, warm or cold stood at a time when the animal was grazing. At the same time, it is important what the animal ate - meadow grasses or juicy vegetables and other plant foods. Following this, the animal can give 3 types of milk with different taste tastes.The same cheese made using the same technology can have 3 different tastes. Therefore, it cannot be said that cheese with a certain name has the same taste in different countries.
Gouda cheese
One of the most frequent cheeses on tables is Gouda cheese. It is named after the Dutch city of Gouda because it was first produced near this place. The history associated with this cheese goes far into the past, where the first mentions in the Gouda recipes are described for the first time in 1303, and the cheese goes out for about 700 years. This cheese is a classic semi-solid. Gouda makes up 60% of the cheeses made in Holland from the general assortment.
It has a classic cheese circle shape with an oval side on the side and a flat surface. Fresh cheese has a sweetish taste. Over time, ripening, the taste is filled with complex shades. This cheese is considered exemplary cheese and one of the most delicious. It also applies to dessert cheeses and dining rooms, and also harmoniously combines with fruits and almost any kind of wine.
Cheese production technology
- Milk are posterized at a temperature of about 70 degrees. If the composition in the milk of bacteria is more than 150,000 / ml, separation must be done;
- Milk is placed in a cheese maker, which should be 35 degrees;
Next, the ingredients are added in a strict order (per 100 liters):
- Certified Liquid Rennet - 25 ml;
- 15 ml of calcium chloride in liquid form;
- Liter of sourdough;
- Mix the contents for about 5 minutes at a speed of 6-7 revolutions per minute;
- Protein clots are cut at a rotation speed of 2 revolutions / minute and increase the speed for 16 minutes, so that at the end there are about 8 revolutions / minute;
- The next step is to drain the whey in the amount of up to 45% of the total mass, which was in the cheese-maker;
- Stirring the cheese mass at 8 revolutions / minute for about 5 minutes, put in the cheese-maker heated clean water with a temperature of about 60 degrees until the temperature becomes 35 degrees;
- Mix the mass for 35 minutes;
- The composition is transferred from the cheese maker to the molding device;
- Leave the mass in the apparatus under a layer of whey for 10 minutes to form a layer of cheese;
- Press the formation for 25 minutes, increasing the pressure from 2 bar to 4 - 4.5 bar, while removing the draining whey from the container so that at the end of the process it is completely removed;
There are about 2 thousand species of varieties around the world. One of the most popular types of hard cheeses was produced for the first time in the Dutch city of Gouda in whose honor it was named. Cheese is produced mainly with special equipment, without which it is not possible to make cheese similar to taste and content at home.
