Category: Cheesemaking

While cheese is a dairy product made from milk, the presence of an enzyme called rennet means that not all cheese is strictly vegetarian. The source of this coagulant is the key to understanding if any animal-derived components, like those from a calf, are used in its production. The answer is more nuanced than a simple 'yes' or 'no' and depends entirely on the cheesemaking process.

With a butterfat content that often reaches up to 75%, mascarpone contains far more fat than standard cream cheese, resulting in its distinctive rich flavor and velvety texture. This opulent Italian cream cheese is a key ingredient in desserts like tiramisu and is beloved for its versatility in both sweet and savory dishes.

Over 100 gallons of high-quality milk are needed to produce a single wheel of Parmigiano Reggiano. Understanding what aged Parmesan cheese is, and how its meticulous aging process transforms milk into a rich, complex, and highly prized delicacy is key.

In 2022, global cheese production exceeded 22 million metric tons. A common sight in supermarkets is the varied shade of cheese, from bright white to deep orange. So, why does cheese have a yellow color, and what factors, from the cow's diet to cheesemaking traditions, influence this visual characteristic?

Believe it or not, the creamy yellow-orange hue of cheddar isn't its natural color; genuine cheddar is actually off-white. The vibrant yellow color is created by adding a natural food coloring derived from the seeds of the achiote tree. This practice has a rich history tied to cheesemaking traditions and consumer expectations.

Havarti cheese is celebrated for its smooth, creamy texture. This desirable characteristic is the result of a precise cheesemaking process involving specific bacterial cultures, curd washing, and aging techniques. Understanding what makes Havarti cheese creamy provides insight into the science behind this beloved dairy product.

According to food science research, the precise timing of adding the lipase enzyme can accelerate the flavor development of cheese, cutting ripening time by as much as a month. But getting the timing wrong can hinder bacterial growth or cause unwanted rancidity, making it essential to understand the proper moment to add lipase for your specific application.

In cheesemaking, a complex set of enzymes produced in the stomachs of ruminant mammals is traditionally used to separate milk into solid curds and liquid whey. The key enzyme that converts casein to curd is called chymosin, a protease that acts on the casein protein in milk.

According to the U.S. Dairy, the fundamental step of cheesemaking involves separating milk into solid curds and liquid whey. Which cheeses contain whey, and in what quantity, depends entirely on this separation process and the specific type of cheese being produced.

According to the National Institute of Diabetes and Digestive and Kidney Diseases, an estimated 68% of the world's population has some degree of lactose malabsorption, making the search for delicious dairy alternatives a necessity for many. Fortunately, the world of cheese offers a surprising number of alternatives, ranging from traditional cheeses made with the milk of other animals to innovative, plant-based creations. This guide will explore the diverse options available for those seeking cheese that does not contain cow's milk.