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At this point, the curd is separated from the whey, and it’s time to start making the cheese look more like cheese! Depending on the type of cheese, this can happen one of two ways: Once the curds are cut, they’re stirred and heated to release even more whey. Drier cheeses are often cut more to form smaller curds, so more of the moisture comes out, while curds cut less are larger and are moister. Once it starts to gel, the cheesemakers cut it, which allows the whey to come out. The amount of rennet and time needed for it to separate into curds can vary from cheese to cheese. Rennet causes the milk to gel similar to yogurt, before the curds (the solids) separate from the whey (the liquid). After the starter culture, a few other ingredients are added including rennet and, depending on the type of cheese, color - which is why Cheddar is orange. For example, Swiss cheese uses one type of culture, while Brie and Blue use others. Different types of cultures are used to create different types of cheese. This process helps determine the cheese’s flavor and texture. The starter cultures ferment the lactose, milk’s natural sugar, into lactic acid. Pasteurization is necessary because raw milk can harbor dangerous bacteria, and pasteurization kills those bacteria.Īt this point, good bacteria or “starter cultures” are added to the milk. After the milk is standardized, it’s pasteurized. This is important because cheesemakers need to start with the same base milk in order to make a consistent cheese. Once it passes, the milk goes through a filter and is then standardized – that is, they may add in more fat, cream or protein.
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Once it’s brought to the cheese plant, the cheesemakers check the milk and take samples to make sure it passes quality and purity tests. What is cheese made of? It all starts with collecting milk from dairy farms. From cow to curd, there are many steps along the way to make the cheeses we all know and love.