Blended Cheeses And Methods For Making Such Cheeses

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.

Dive into the delicious and intricate universe of cheese with "Say Cheese!," the ultimate companion for anyone captivated by the art and science of cheese-making. This comprehensive eBook is your golden ticket to not just exploring, but mastering the world of cheese, from its rich history to the state-of-the-art trends making waves within the cheese community. Embark on a voyage through time in our opening chapter, where we unravel the fascinating story of cheese, chart its categories, and delve into the enchanting science that transforms milk into this beloved food. With each turn of a virtual page, your journey into curds and whey deepens as you uncover the pacemakers of flavor milk types, starter cultures, and the mysterious dance of coagulation. Calling all culinary voyagers and scientific minds alike — "Say Cheese!" equips you with the essentials of cheese chemistry and microbiology. Grasp the role of bacteria and mold, understand acid development, enzymatic reactions, and learn how proteins work in silent symphony to create diverse textures and profiles. The heart of cheese-making beats in the craft itself. Learn the secrets behind aging cheese, the mastery required for creating ethereal soft cheeses, and the steadfast patience needed for hard cheese perfection. Discover the magic behind blue-veined cheeses and embrace the chance to produce rare and traditional varieties as "Say Cheese!" guides you through each meticulous step. We extend beyond the basics into advanced techniques that will sharpen your skills and have you creating your own washed-rind wonders and experimental flavors. Then, take the leap from passionate hobbyist to entrepreneurial maker, navigating the business landscape with finesse. But your expertise won't stop at production. Explore the art of cheese pairings, the joy of hosting tastings, and innovative uses in recipes that will amplify your culinary endeavors and dazzle any table. "Say Cheese!" also serves as an indispensable reference, complete with a glossary, resource guide, and logbook sections for you to document your cheese-making journey — ensuring you can reflect on, learn from, and celebrate your experiences. Whether you're yearning for a self-sufficient hobby, dreaming of crafting artisanal delights, or looking to join the ranks of professional cheese mongers, "Say Cheese!" is the only guide you'll ever need to unlock the world of cheese-making. Get ready to embark on a delectable expedition that will transform the way you see, taste, and create cheese. Your savory adventure awaits!

Introduction Cheesemaking, as practiced in North America, is decidedly unnatural. Is there an approach to the art that’s not dependent on packaged mesophilic starter cultures, freeze-dried fungal spores, microbial rennet, and calcium chloride? Do cheesemakers really need pH meters, plastic cheese forms, and sanitizing solutions? Are modern technologies the only path to good cheese? What of traditional methodologies? Did cheesemakers make consistently good cheese prior to pasteurization? Did cheeses fail if they weren’t made in stainless-steel vats with pure strains of Lacto­bacilli and triple-washed surfaces? Where are the guidebooks that teach traditional methods? Have our ancestors’ cheesemaking practices been lost to the forces of progress and commercialization? I believe that the quality and taste of cheese have declined dramatically as traditional methods have been abandoned. And that the idea—propagated by the industrial cheesemaking paradigm—that traditional ways of making cheese, with raw milk and mother cultures, make for inconsistent and poor-quality cheese is a myth. For there is wisdom in the traditional practices of cheesemakers . . . Generations upon generations of traditional cheesemakers evolved the diverse methods of making cheese while carefully practicing their art. All classes of cheese were discovered by cheesemakers long before they had a scientific understanding of the microbiological and chemical forces at play in its creation. Industry and science hijacked cheesemaking from the artisans and farmers some 150 years ago, and since then few new styles of cheese have been created; yet during that time hundreds, possibly thousands, of unique cheeses have been lost. Standard methods of cheesemaking—reliant on pasteurization, freeze-dried starters, and synthetic rennets that interfere with the ecology of cheese—are equivalent to standard practices in industrial agriculture, such as the use of hybrid seeds, chemical fertilizers, and pesticides that have overtaken traditional agriculture, and conflict with the ecology of the land. Cheese comes from the land and is one of our most celebrated foods; yet its current production methods are environmentally destructive, corporately controlled, and chemically dependent. In its eating we’re not celebrating the traditions of agriculture but rather pasteurization, stainless-steel production, biotechnology, and corporate culture. If we gave its methods of production some thought, we wouldn’t want to eat the stuff! It strikes me as absurd that there is no commonly practiced natural cheesemaking in North America. Farmers practice ecologically inspired agriculture; brewers are making beers and wines with only wild yeasts; bakers are raising breads with heirloom sourdough starters; and sauerkraut makers are fermenting their krauts with only the indigenous cultures of the cabbage. But cheesemakers are stuck in a haze of food technology, pasteurization, and freeze-dried commercial cultures, and no one even questions the standard approach. Other cheesemaking guidebooks insist that home cheesemakers adopt the industrial approach to cheese along with its tools and additives. Their advice is based on standards put in place to make industrial production more efficient, and a mass-produced product safer. But for small-scale or home-scale cheesemaking, a different approach can work. A Different Approach From the making of my very first Camembert, I knew there had to be a better way than the cheesemaking methods preached by the go-to guidebooks. I just couldn’t bring myself to buy a package of freeze-dried fungus, and my search for alternatives to commonly used cheese additives led to a series of discoveries—about the origins of culture, about the beauty of raw milk, and about the nature of cheese—that set in place the philosophies of this guidebook. Not being one to blindly follow the standard path, I set out to teach myself a traditional approach to cheesemaking. The methods I share in this book are the result of 10 years of my own experimentations and creative inquiry with milk: years of trial and error in my kitchen, rediscovering, one by one, a natural approach to making every style of cheese. I now practice a cheesemaking inspired by the principles of ecology, biodynamics, and organic farming; it is a cheesemaking that’s influenced by traditional methods of fermentation through which I preserve all my other foods; and a cheesemaking that’s not in conflict with the simple and noncommercial manner in which I live my life. I now work with nature, rather than against nature, to make cheese. When I teach my methods to students, there is not a single book that I can recommend that explores a natural cheese philosophy, and no website to browse but my own. It is this absence of information in print and online that led me to write this book. I never thought that I’d be an author, but I felt compelled to provide a compilation of methods for making cheese differently. For it’s about time for a book to lay the framework for a hands-on, natural, and traditional approach to cheese. The techniques presented in this book work. And the photographs within, featuring cheeses made by these methods, are the only proof I can offer. I wish I could share my cheeses with you so that you could taste how delicious a more naturally made cheese can be, but unfortunately I cannot sell the cheeses I make because raw milk and food safety regulations restrict me from selling cheeses made in the small-scale and traditional manner that I practice. If small-scale and traditional practices are constrained by regulations controlling cheese production and access to raw milk, perhaps it is time to question the authority of these standards. We need a more radical cheesemaking, a more natural approach to the medium of milk. But it’s surprising that it’s come to me to lay this foundation; for who am I, but a small farmer and a humble cheesemaker . . .

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types

Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk. For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom. Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.