Description
Craft of making cheese
Technical
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.
Science
Primary Reaction
Lactose fermentation
Sensory Profile
Aroma ()
butterysharpnuttyearthycreamy
Wine Analogy
Aged cheeses resemble full-bodied red wines with complex tertiary aromas
Coffee Analogy
Fresh goat cheese shares bright acidity with Ethiopian Yirgacheffe coffee
Perfume Analogy
Bloomy rind cheeses evoke white floral perfumes with mushroom undertones
Culinary Applications
RacletteSwitzerlandSemi-hard cheese melting creates characteristic stringy texture
PaneerIndiaAcid-coagulation produces non-melting cheese for curries
BurrataItalyStretching curd creates pouch for creamy stracciatella filling
Dietary
VegetarianGluten-FreeHalalKoshermilk
Molecular Pairing
Key Compounds Produced
Lactic acidCalcium phosphateCasein peptidesFatty acids (e.g. oleic acid, linoleic acid)Volatile compounds (e.g. diacetyl, acetoin)