on a relatively small scale and accounts for the rich diversity of cheeses
still available. Large-scale industrialized production is increasingly im-
portant, however, and is dominated by one variety, Cheddar, which is
now produced throughout the world, far removed from the small town in
Somerset where it originated. Cheddar cheese is particularly valued for
its smooth texture and good keeping qualities, although products sharing
the name can vary dramatically in flavour. In what follows we will
describe the basic steps in cheesemaking with particular reference to the
manufacture of Cheddar cheese.
Cow’s milk for cheese production must be free from antibiotics and
sanitizing agents that might interfere with the fermentation. Although it
is not compulsory, a heat treatment equivalent to pasteurization is
usually applied at the start of processing. This helps to ensure a safe
product and a reliable fermentation, although cheeses made from raw
(unpasteurized) milk have been claimed to possess a better flavour. The
milk is then cooled to the fermentation temperature which, in the case of
Cheddar and other English cheeses such as Stilton, Leicester and Wens-
leydale, is 29–31 1 C. The starter organisms used in most cheese-making
Table 9.7 Cheese varieties and their classification
Moisture Content
50–80%SOFT CHEESES
Unripened
Cottage, Quark, Cream, Mozzarella
Ripened
Camembert, Brie, Neufchatel (as made in France), Caciotta,
Cooked
Salt-cured or pickled
Feta, Domiati
39–50%SEMI SOFT
CHEESES
Ripened principally by internal mould growth
Roquefort (milk from sheep), Stilton, Gorgonzola, Danish
Blue
Ripened by bacteria and surface micro-organisms
Limburger, Brick, Trappist, Port Salut
Ripened primarily by bacteria
Bel Paesa, Pasta Filata, Provolone, Brick, Gouda, Edam
o39%HARD CHEESES
Without eyes, ripened by bacteria
Cheddar, Caciocavallo
With eyes, ripened by bacteria
Emmental, Gruye`re
o34%VERY HARD CHEESES
Asiago old, Parmesan, Romano, Grana
Based on USDA, 1978
Chapter 9 331