Cheesemaking is said to be accidentally discovered by the nomads of Central Asia 10,000 years ago. Cottage cheese was a favorite among ancient Greeks as illustrated by their tragedies and comedies. Egyptian murals depict cheese making. Gauls and Romans alike, even when fighting, shared their love for cheese. Cheese products were efficient sources of nutrients for warriors because they could withstand all types of weather and time itself.

In Recent History

The start of mass production of cheese is parallel to the Industrial Revolution. Scientists of that time developed bacteria that aided production of cheese at large amounts. During World War II like in ancient times, they became staple foods of soldiers of all sides and fighting countries. Cheese making has become an industry not just a craft limited to a few people.

Its Products

Due to the varieties that have evolved in different countries, it is very difficult to categorize or classify cheese. One way of classifying the products of cheese making is by the characteristics of the products and they are fresh, processed, whey, semi-soft, sharp, hard, strong-smelling, semi-firm, blue vein, goat or sheep, soft-ripened, double and triple cream, and pasta filata. When classified according to age, they are the following:

• Curdled and drained, which are simplest and with very minimal processing. They are soft and with mild taste. They are spreadable on breads, crackers, and biscuits. A good example is cottage cheese.

• Whey, which refers to fresh cheeses that could be eaten raw or used in cooking

• Stretched curd that are kneaded using hot water and eaten after preparation. Good examples are Mozzarella and paneer.

Cheese making products could also be categorized according to texture and content.

The Process

Cheese making involves fundamental steps that you could do in your own kitchen. If you do it systematically, you could create your desired cheese as to content, texture, and taste. Here are common steps.

1. Sterilization of dairy milk at 161 degrees Fahrenheit, which is called pasteurization
2. Ripening, which is when you culture the milk by turning it into an acid
3. You add rennet into the cultured milk, which causes its protein to coagulate
4. Break up the curd to instigate whey release, which is referred to as cutting
5. Heat the cut curd so that moist is driven out of the curd and will result to its firming up
6. Remove the whey by hanging the cheese using a cheesecloth bag
7. Add salt for seasoning and preservation purposes
8. Mechanically press the whey from the cheese
9. Air dry the cheese
10. Ensconce the cheese in an air-tight container and let it age so that it will acquire its flavor and traits

Do not hesitate to conduct cheese making in the security and warmth of your home. coz if you really dont know you may end up wasting time, money etc.. Log online and visit The Grape and Granary for the best quality of materials and equipment. Save yourself from the enticement of packaging and branding that would cost you much, do your own cheese making! and thus we can now say that Cheese making is indeed an art!

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