Domain Two: Cheesemaking Processes

Domain Two: Cheesemaking Processes

Cheese professionals should have the ability to describe the basic cheesemaking process for specific cheese types. This would include the ability to explain the differences between artisanal cheesemaking and cheese produced by larger manufacturers. According to the American Cheese Society, “artisan or artisanal implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker’s art, and thus using as little mechanization as possible in the production of the cheese. Artisan, or artisanal, cheeses may be made from all types of milk and may include various flavorings.”

ACCEPTING MILK

  • TRANSPORTATION AND STORAGE OF MILK FOR CHEESEMAKING

HANDLING OF MILK BEFORE COAGULATION

  • VAT TYPES AND OPERATIONS
  • HEAT TREATMENTS
  • SEASONAL ADJUSTMENTS OF MILK IN VAT
  • MANAGING YIELD AND STANDARDIZING
  • HOMOGENIZATION

SETTING THE MILK FOR CHEESEMAKING

  • STARTER PREPARATION
  • COAGULANT BEST PRACTICES AND USAGE

CUTTING OR BREAKING CURD

  • USING CHEESEMAKING TOOLS
  • DETERMINING OPTIMAL TIME TO CUT CURD

CONCENTRATING CURD SOLIDS

  • ACHIEVING CORRECT MOISTURE LEVEL IN CHEESE BODY

SEPARATING CURDS AND WHEY

  • MANUAL AND MECHANICAL SEPARATION OPTIONS AND TOOLS
  • EFFECTS OF ACIDITY AT WHEY DRAIN ON CHEESE

FORMING A CURD MASS

  • TOOLS AND BEST PRACTICES FOR FUSING CURDS
  • FORMING A UNIFORM CURD MASS/WHEEL

ADDING SALT TO CHEESE

  • FACTORS THAT INFLUENCE SALT UPTAKE
  • ROLE OF SALT IN CHEESEMAKING
  • OPTIONS AND BEST PRACTICES FOR ADDING SALT
  • MANAGING A BRINE SYSTEM

CHEESE FINISHING BEFORE AGING

  • HANDLING CHEESE AFTER MANUFACTURING
  • EARLY RIND MANAGEMENT (PROCESS-DRIVEN)
  • OPTIONS AND MATERIALS FOR CHEESE RIND PROTECTION (MATERIAL-DRIVEN)
  • EFFECT OF pH ON CHEESE

TOOLS AND EQUIPMENT

  • MOLDS
  • TABLES
  • PASTA FILATA