Cheeses

Most cheese begins as milk (usually cow’s, goat’s or sheep’s) that is allowed to thicken (sometimes with the addition of Rennin or special bacteria) until it separates into a liquid (Whey) and semisolids (Curd). The whey is drained off and the curds are either allowed to drain or pressed into different shapes, depending on the variety. At this stage it is called fresh (or unripened) cheese. In order to become a ripened (or aged) cheese, the drained curds are cured by a variety of processes including being subjected to heat, bacteria, soaking and so on. The curds are also sometimes flavoured with salt, spices or herbs or colored with a natural dye. After curing, natural cheese begins a ripening process during which it’s stored, usually uncovered, at a controlled temperature and humidity until the desired texture and character is obtained. It can be covered with wax or other protective coating before or after this ripening process.