Tag: Washed rind cheese

While fermentation is a crucial step in cheesemaking, the process used is typically lactic acid fermentation, not the alcoholic fermentation that produces beer and wine. So, does cheese contain alcohol? The simple answer is usually no, though some unique cheeses are treated with spirits.

The stickiness of cheese is not a sign of spoilage, but a highly desired characteristic in many gourmet varieties, especially washed-rind cheeses. The question of which type of cheese is sticky is answered by exploring varieties like Limburger, Taleggio, and Brie, where a unique aging process cultivates specific bacteria, resulting in a desirable, pungent, and tacky surface.

The average milk pH is around 6.7, but the process of converting it into cheese significantly alters this acidity. When it comes to finding what cheese has the highest pH, the answer typically points to surface-ripened, soft cheeses such as Limburger, Brie, and Camembert, with some reaching or even exceeding a neutral pH of 7.0.