Lyla Lindsey
Cheese is a dairy product made from milk and its production process involves a combination of techniques, including standardisation, pasteurisation, and the addition of starter cultures. In Australia, cheese is predominantly made using high-quality cows' milk, with some contributions from goats, sheep, and buffaloes. The country's dairy industry has a history dating back to the mid-1900s when Kraft Walker dominated the market with Processed Cheddar, and it has since evolved to include a variety of locally produced speciality cheeses. The process of cheesemaking in Australia involves standardising milk composition, pasteurising it for safety, and utilising specific enzymes and cultures to form and mature the curds, resulting in a diverse range of cheese types that vary in moisture content and flavour development.
| Characteristics | Values |
|---|---|
| Milk Source | Predominantly cows, with some from goats, sheep, and buffaloes |
| Milk Type | Full-fat, partly or fully skimmed, depending on cheese style |
| Milk Standardisation | Adjusts ratio of proteins and fats to a preset value |
| Milk Pasteurisation | Milk heated to 72°C for 15 seconds, then rapidly cooled |
| Starter Cultures | Acidifying starters to produce lactic acid from lactose |
| Additional Cultures | Some cheeses have these to assist during maturation |
| Curd Formation | An enzyme in rennet added to form curd; non-animal sources like yeast and fungi also used |
| Whey Release | Moisture released from curd; amount depends on type of cheese |
| Stirring | Helps release whey, with soft cheeses requiring less stirring than hard cheeses |
| Cooking Curds | Gentle heating to remove whey |
| Draining | Curds cut into large blocks, rotated, and drained |
| Salt Addition | Curds milled into small pieces and salt added |
| Pressing | Curds put into hoops lined with cheesecloth and pressed |
| Maturation | Cheese kept at 12º C; turned and brushed regularly for even maturation |
| Flavour Development | Longer storage increases flavour; Cheddar stored for 4-8 months |
| Ripening | Final step where cheese is inspected and turned |
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What You'll Learn
Milk sources and quality
The quality and abundance of Australian milk make it ideal for high-quality cheese production. Most Australian cheese is made using standardised milk, which adjusts the ratio of proteins and fats to a preset value, ensuring consistency and minimising waste. However, some small cheesemakers may not follow this step as they milk cows themselves.
Full-fat or partially/fully skimmed cow's milk is predominantly used in cheese production, although milk from goats, sheep, and even buffaloes is also utilised. The breed of cow, lactation cycles, feed, weather, and individual characteristics of each cow can all influence the composition and quality of the final product. For this reason, quality milk is essential at the start of the cheese-making process, but care and patience are also required throughout, often involving manual labour rather than machines.
Farmhouse cheese is made on the farm using only milk produced on that farm, while farmhouse-style or artisan cheese is produced on the farm or in small factories using a combination of their own milk and other local milk sources. This cheese is typically handmade.
Before milk can be used to make cheese, it undergoes pasteurisation, which involves heating the milk to 72°C for 15 seconds and then rapidly cooling it. This step ensures the safety of the product by eliminating pathogenic microorganisms and improving its keeping quality. Some hard cheeses matured for over three months may use unpasteurised milk, but strict rules must be followed.
The first step in the actual cheese-making process is curdling the milk. Traditionally, this was achieved using rennet, a source of the enzyme chymosin, which forms curds. More recently, non-animal sources such as yeasts and fungi have been utilised to produce rennet. After the milk sets, the curds release whey, which can be further encouraged by cutting the curds. The curds are the solid part of the milk, containing protein, fat, water, and a small amount of sugar and milk, while the whey is the liquid that separates from the solid.
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Pasteurisation and standardisation
The first step in cheesemaking is to separate the curds from the whey. Curds are the solid part of milk, made up of protein, fat, water, and a small amount of sugar and milk. Whey is the liquid that separates from the solid and contains sugar.
Before separation can occur, milk is standardised to make it consistent. This process uses a filter to adjust the ratio of proteins and fats to a preset value. Most cheese in Australia is made using standardised milk, except for some small cheesemakers who milk their own cows. Standardisation ensures a consistent quality product and minimises waste.
Milk is then pasteurised to destroy pathogenic microorganisms and improve safety and keeping quality. This involves heating the milk quickly to 72°C for 15 seconds, then rapidly cooling it. Some hard cheeses matured for over three months may use unpasteurised milk, but only if strict rules are followed.
Full-fat, partly skimmed, or fully skimmed milk is used depending on the style of cheese being produced. The breed of cow, lactation cycles, feed, weather, and even the individuality of each cow can influence the composition and quality of the cheese.
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Coagulation and curdling
Coagulation is one of the most crucial steps in cheesemaking. It is the process that transforms liquid milk into a solid mass called a curd. The milk coagulates and changes from a liquid into a firm, rubbery material. This change occurs because of the casein proteins in milk. Casein molecules aggregate into spheres called micelles. The outer layer is negatively charged, which allows the micelles to remain dispersed in liquid milk. To form cheese, the proteins must coagulate or stick together.
Coagulation can occur in a few different ways: enzyme action, acid addition, or acid/heat addition. Rennet coagulation refers to the addition of enzymes to milk in order to make it clot. Rennet is a natural complex of enzymes produced in any mammalian stomach to digest milk. The active enzyme in rennet is called rennin or chymosin. Rennet enzymes act like a razor and shave off the κ-casein hairs. Without the hairs, the micelles can now stick, aggregate, and form the backbone of the cheese structure. The more acidic the milk, the faster this coagulation occurs and the firmer the curd. Rennet is found in a calf's stomach—its fourth stomach. It is thought that an earlier forebear noticed that milk would prematurely curdle in containers made from calf stomachs.
Acid coagulation, on the other hand, neutralises the negative charge surrounding the casein micelles. Adding acid is like adding a positive charge. This allows the micelles to bump into each other and stick. Acid coagulation results in a softer cheese because acid dissolves the calcium "glue" from the casein micelles. Examples of acid-coagulated cheeses include cottage cheese, quark, and chèvre.
Once the milk has coagulated, the resulting curd is cut into smaller cubes, changing from a rubbery solid into cubes floating in liquid whey. The curds are then pressed and cut into the desired shape of the final cheese. The curds are treated differently depending on the type of cheese, giving it its distinct shape and consistency.
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Draining and pressing
The process of draining and pressing is important to remove moisture from the cheese. For example, to make cheddar cheese, the curds are heated to remove moisture, and then pressed to remove even more moisture. Finally, the remaining whey is drained off. The size of the curds also affects the moisture content of the cheese. Finely cut curds release more whey, resulting in drier cheeses. For instance, the curds for Parmesan, a low-moisture cheese, are cut into small grains, while the curds for Brie or Camembert, higher-moisture cheeses, are cut into larger cubes.
Stirring the curds also helps to release whey. This step is influenced by the type of cheese being made, with soft cheeses generally requiring less stirring than harder cheeses. Cooking the curds is another gentle heating process that helps to remove whey.
After the pressing step, the cheese is left to mature. For cheddar cheese, this involves storing the cheese at 12°C for 4-8 months. During this time, the cheese is regularly turned and brushed to ensure even maturation. The longer the cheese is stored, the more flavour it develops.
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Flavour development and preservation
The flavour of cheese is influenced by a variety of factors, including the type of milk used, the weather conditions, and the techniques employed during cheesemaking. In Australia, the abundance of high-quality milk from cows, goats, sheep, and even buffaloes provides an ideal base for crafting a diverse range of cheeses.
Standardisation is a crucial step in Australian cheesemaking, where milk is filtered to adjust the ratio of proteins and fats, ensuring consistency across batches. This process minimises waste and lays the foundation for flavour development. Pasteurisation, another key technique, involves rapidly heating the milk to 72°C for 15 seconds and then quickly cooling it. This step not only enhances food safety by eliminating harmful microorganisms but also improves the keeping quality of the cheese.
The addition of starter cultures further contributes to flavour development. These cultures produce lactic acid from the lactose (milk sugar) and can be varied to create different flavours. Some cheeses even incorporate additional cultures to enhance maturation flavours.
For matured cheese, an enzyme called chymosin, derived from rennet, is essential for flavour development. This enzyme facilitates the formation of curds, which are then cut to specific sizes depending on the desired moisture content of the cheese. For drier cheeses like Parmesan, the curds are finely cut, while for higher-moisture cheeses like Brie or Camembert, larger cubes are formed. The cutting process releases moisture in the form of whey, and the subsequent stirring and cooking steps help remove more whey, further concentrating the curds and influencing flavour.
The final stage of flavour development occurs during the ripening or maturation process. After the cheese has been pressed, salted, and drained, it is left to mature at a controlled temperature. During this maturation period, the flavours continue to evolve and intensify. For instance, a tasty cheddar is typically stored for 4-8 months to achieve its characteristic flavour. Regular inspections, turning, and brushing of the cheese during ripening ensure even maturation and the development of desirable flavours.
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Frequently asked questions
The first step in making cheese is to separate the curds from the whey. Curds are the solid part of milk, and whey is the liquid that separates from the solid.
Curds consist of protein, fat, water, a small amount of sugar and milk.
Most cheese in Australia is made using standardised cows' milk, although some cheese is also made using milk from goats, sheep and even buffaloes.
Standardisation makes milk consistent by using a filter, which adjusts the ratio of proteins and fats to a preset value.
The next step is to mill the curds into small pieces and add salt. The curd is then put into big hoops lined with cheesecloth and pressed. This step is called pressing.
