What You Need to Know
Cheesemaking is the art of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
Steps
- 1.
Raclette (Switzerland): Semi-hard cheese melting creates characteristic stringy texture
- 2.
Paneer (India): Acid-coagulation produces non-melting cheese for curries
- 3.
Burrata (Italy): Stretching curd creates pouch for creamy stracciatella filling
The Science
Primary Reaction
Lactose fermentation