How is Cheese made?
There are 6 important stages of making cheese.
Acidification
The first stage of making cheese is Acidification. During this stage, a starter culture is added to the milk so the milk sugar will change into Lactic acid. This changes the acidity level of the milk and begins the process of turning milk from a liquid into a solid.
Coagulation
The Second stage of making cheese is Coagulation. Coagulation is the process of transforming the liquid into a semisolid. When making cheese, an enzyme called rennet is added either as a liquid or a paste to further encourage the milk to solidify.
Curds and Whey
The third stage of making cheese is Curds and Whey. As the milk solidifies, it forms curds and whey. The curds are the solid part and whey is the liquid. In this step, the curds are cut using a knife or a tool that resembles a rake. When this process is done the whey is drained away, leaving the curd alone to become cheese.
Salting
The forth stage of making cheese is salting. Salt is added for flavor. It also acts as a preservative so the cheese does not spoil during the months or years it spends aging and it helps to form a natural rind on the cheese. Salt can be added directly into the curd as the cheese is being made.
Shaping
The fifth stage of making cheese is shaping. In this stage each type of cheese takes a familiar form as a solid block or a wheel. The cheese is put in a basket or a mold to form it into a specific shape. At the same time, the cheese is also pressed with weights or a machine to expel any remaining liquid.
Ripening
The sixth and final stage is ripening. Referring to as affinage, this process ages cheese until it reaches optimal ripeness. During this time, the temperature and humidity of the cave or room where the cheese ages are closely monitored.
