How is tasty cheese made

You just have to use other types of cheddar. However there were also plenty of comments from New Zealanders quick to remind everyone that tasty cheese was also a Kiwi thing. But Mr Prichard said the name was now often applied to stock standard supermarket cheese and not just cheese that fit the traditional requirements to be considered tasty. This is known to be cheddar that is sharp, crumbly. Generally soft cheeses require less stirring than harder cheeses.

Cooking the curds is a gentle heating process that helps remove more whey. Most fresh cheeses are not cooked, while drier matured cheeses are. Salt enhances flavour, preserves cheese, reduces moisture and can also restrict the growth of undesirable bacteria. Most cheeses are salt brined except for cheddar types, which are dry salted by adding salt to curd chips prior to hooping.

The time in the brine depends on the cheese size and desired salt level. Some cheeses also have their surface rind washed with a brine solution during maturation. This helps restrict mould growth and aids the development of the rind. Once the curds are firm enough and have the right acidity they are placed into hoops or moulds to form the shape of the cheese.

The cheese stays in the hoops for up to 16 hours. Most semi-hard to hard cheeses are pressed in mechanical presses though most soft cheeses are not pressed. Pressing assists curd fusion, closes the texture and helps remove more whey. During maturation enzymes in the cheese break down the fats and proteins, creating texture and flavour.

The main enzyme sources are the milk, starter and rennet, while hard Italian-style cheeses may also have lipase added to speed up fat breakdown and contribute to their unique flavour. Maturation of rind-less cheeses usually takes place in temperature-controlled cool rooms.

Rinded cheeses require humidity as well as temperature control. White mould cheese must be able to breathe through its wrapping as it continues to ripen. The wrapping therefore plays a big part in the successful maturation process. Cheddar is most commonly wrapped in a vacuum-packed bag. More traditional methods such as waxing and wrapping in cloth are used for specialty cheddar.

Dairy Matters. You should have a semi-solid mass that looks like jelly. Pour the whey out of the pot, cut the mass into five slices, and place back into the pot. This is the cheddaring process and will give your cheese its unique flavor and deliciousness.

After 2 hours , the curds will be shiny and very firm. In 10 minutes, stir gently with your fingers or a wooden spoon. Repeat twice more. Remove the pot from the sink and add salt. Stir gently once more.

Line the cheese press with a piece of cheesecloth and carefully place the curds into the press. Wrap the cloth around the cheese and press at 10 pounds of pressure for 15 minutes.

Remove the cheese from the press, unwrap , and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 40 pounds of pressure for 12 hours. Re-wrap using a fresh piece of cheesecloth, and press at 50 pounds of pressure for 24 hours.