Cheese

Cheese is a solid milk product which: - is obtained by coagulating a protein content of milk, casein, won - with a few exceptions. It is the oldest method of preservation of milk and its products. The modern German word " cheese " goes MHG cheese, OHG Kāsi on Latin CASEUS, actually " Fermented sour that has come " back, which among other things also the engl. cheese and queso span is based.

Dissemination

Milk products are in Europe, North America and Australia to the staple foods. Cheese is particularly widespread in western culture. It is assumed that up to 5,000 cheeses, which also differ cheese of the same denomination from dairy to dairy. The country with the largest cheese production are the world's USA. In East Asia, Africa and South America cheese plays a subordinate role. One reason for this is the widespread lactose intolerance of the population.

History

It is likely that even Stone Age hunters in the stomach of young ruminants captured, which had recently drank milk, whitish gelatinous lumps discovered. Such in the stomach of the prey from milk fermented Labquark probably represents the original form of cheese dar.

With the beginning of the domestication of probably first goats, then sheep and last of cattle and the spreading Rangeland Management in the Middle Stone Age, roughly between the 10th and 8th century BC, the people large amounts of animal milk were first available. In order to keep these larger quantities of perishable milk longer, then people gradually developed the art of cheese making. The diverse traditions of the dairy suggest that developed the cheese at different times and in different places. In earthen vessels or animal bladders stockpiled milk was first mad in the sun or in a warm fire to curdle it soon. Here, under favorable circumstances created an edible, storable food.

Such relatively simple to produce sour milk cheese enriched the food supply of the people and helped to bridge shortages in food supply. A little later we discovered the effects of animal and plant coagulants (Lab) for the targeted production of rennet. With Lab specifically produced cheese could have been created for example when they were bottled milk for storage in calf stomachs and recognized the amazing effect of the rennet. So you noticed already in prehistoric times the preservative and flavor-enhancing effect of some edible mold when cheeses were stored in caves with a corresponding flora. In contrast to the blue-veined cheese is spoiled when he other, partly toxic mold or microorganisms such as bacteria contains.

The first archaeological evidence of cheesemaking comes from the Neolithic period around 5500 BC in Kuyavia ( Kujawy Polish ) in present-day Poland. There remains have been found of Seihern of clay that could be clearly identified as Käseseiher for skimming of whey because of the traces of milk fatty acids of holes.

From about 5000 BC is certain that the cheese in Mesopotamia, was known in the Black Sea region, Asia Minor, Egypt and North Africa and was further developed. The oldest pictorial and written representations and evidence of a cheese production come from Mesopotamia ( in the area of present-day Iraq) from a period of about 3000 BC

In the daily life of the Greeks cheese also had a fixed place. He was valued as a delicacy and was a coveted commodity, it aphrodisiac effects have been attributed, and he found as an offering to the gods use. Homer describes in the 10th canto of his odyssey, the strengthening effect of the cheese enjoyment. From the 4th century BC, written Prague Matien Aristotle comes the first recorded technical treatise on milk processing.

Greek slaves refined the art of cheese-making in the Roman Empire, from there came the spread in almost all parts of Europe. The Romans already created a variety of pastries with cheese and all sorts of variations of cheese salad. The Roman legionaries had besides raisins and olives cheese as provisions in their field pack.

As in the 4th century BC, the Celts crossed the Alps, they already knew in the dairy common today screens for skimming the cream and refined the art of cheese in northern latitudes. The Germans took over the Celtic traditions and improved the now extensive craft.

A documented source for the development of dairy in Europe since the early Middle Ages are the records of the monasteries. In many monasteries not only own cheese were produced, the meticulous records of the monks also make it possible to trace the history of some of today cheeses produced around the year 1100. So found in 1115 of the Gruyere, Gouda and Edam 1184, 1200 and Bavarian Emmentaler cheese hand and in 1282 the Appenzell its first documentary mention in monastery manuscripts. The English Cheshire is mentioned in the 1086 Domesday Book completed.

Since the 19th century, facilitated and improved many scientific discoveries and technological developments cheese making. Ferdinand Cohn discovered that the ripening of the cheese with related microorganisms, Louis Pasteur, Justus von Liebig Ilya Ilyich Mechnikov and researched in the laboratory the secrets of maturation, flavor and aroma or procedures developed to improve the shelf life of cheese. Engineers developed partly in collaboration with master cheese cutting frame, beater, quark, electric cutting and mixing tools, huge boiler and Buckets, Coolers and other aids for cheese production on an industrial scale.

More recent developments in this area include a large scale can be produced as microbial rennet substitutes or genetically engineered rennet.

Cheese production

For the production of one kilogram of cheese liters of milk are required, depending on the type of cheese 4-16. Based on the manufacturing process can be distinguished four types:

• Sour milk cheese
• Rennet ( Süßmilchkäse )
• Whey protein cheese - the best-known whey protein cheeses are the Italian ricotta and Greek manouri
• Whey cheese - sweet and salty cheese from Norway, which is obtained by boiling whey ( Gudbrandsdalen )

Sour milk cheese is produced when milk is acidified by lactic acid bacteria and thus the milk protein (casein ) is precipitated. This process is referred to as clotting. The precipitated casein is separated from the liquid, whey, and the so-called cheese. It can mature sour milk cheese is produced by special bacteria cultures ( red smear ) or white mold can be refined.

In the production of rennet (also called Süßmilchkäse ) the milk protein casein, is precipitated by an enzyme mixture of pepsin and chymosin. The property from the Lab, the milk protein casein to split so that the milk thickens without being sour, has been recognized since ancient times and made usable for cheese production. The most well-known hard or semi-hard cheese types come from the Süßmilchgerinnung. And soft cheese, which is typically prepared by acid coagulation of milk with the aid of lactic acid bacteria may be prepared by use of rennet.

Whey protein cheese is not made from milk but from sweet whey, acid whey and whey cream. While rennet cheese and sour milk cheese get their strength by coagulation of the milk protein casein using the set- Lab enzymes or by acidification, whey protein cheese and whey cheese win their condition by heat-induced precipitation of whey proteins albumin and globulin.

The bacterial degradation of the carbohydrate contained in the milk lactose results in the formation of lactic acid and carbon dioxide ( carbon dioxide). This gas is responsible for the formation of the holes in the cheese.

Cheeses

Depending on the nature of the milk (such as from sheep, goat or cow ), the pre-treatment (pasteurization, bacteria), by the manufacturing method (temperature, size of the cheese curd ), possible additives, such as salt, spices, bacterial and fungal cultures, treatment with brine or mold, the ripening conditions (temperature, humidity, film maturation ) and the maturation period arise in taste as well as strength ( consistency) and look very different cheese.

Classification by source of milk

Cheese is made mostly from cow's milk, but there are still also cheese made from sheep 's and goat's milk. Mozzarella is traditionally made ​​from buffalo milk, but for today's mass production is used often the cheaper cow's milk. Exotic cheese products are in Asia, especially Nepal, cheese from the milk of yaks, in Scandinavia, especially the Juustoleipa in Finland, which is made ​​from milk of reindeer. In Serbia Pule is made from donkey milk and Afghanistan Kadchgall from sheep or camel milk.

From the milk of pigs, no cheese can be produced, since the pig 's milk contains too little casein.

Cheese groups according to water content

Cheese is divided into these groups according to the water content in the non-fatty matter. The more dry matter contains a cheese, the harder it is, the less dry matter, the more water is contained and the softer it is.

• Cream cheese - water content over 73 %, such as quark / plugs, cottage cheese, ricotta
• Soft Cheese - water content above 67%, such as brie, Romadur, Muenster cheese, feta, Camembert
• Sour milk cheese - water content 60% to 73 %, such as Limburger cheese, Mainzer cheese, cook cheese, hand cheese
• Semi-hard cheese - water content 61 % to 69%, mostly young cheese, butter cheese, blue cheese
• Cheese - water content 54 % to 63%, such as Edam, Gouda, Tilsit
• Hard cheese - water content to 56 %, such as mountain cheese, Parmesan cheese, Swiss cheese, Pecorino, Manchego

This classification does not apply to cheese whey, whey protein cheese, brine cheese or cheese, which is brought into liquids such as cooking oil on the market and Brühkäse ( " ropy-dough cheese " ), such as mozzarella and provolone.

The water content of the cheese is set by the removal of whey from the curd obtained by curdling milk. In hard, firm and soft cheese curds is the small cut with a cheese harp to the cheese curd. Subsequently, the cheese curd is fired, i.e., depending on the type of cheese to up to 55 ° C and heated. The smaller the break grain is and the more intense the curd is burned, the more whey is separated from the curd, and the higher the dry matter. Then, if hard or semi-hard cheese is to be obtained, which formed from the treated fraction cheese wheel pressed. This more whey is separated, so that the cheese is harder. By a subsequent salt bath the cheese even more water can be withdrawn. With cream cheese, the whey is not, however, deposited by a cheese harp, but through cheesecloth or filter bands.

Fat contents of the cheese

Cheese is divided into the following fat contents according to its fat content in dry matter:

The fat content is not specified in the cheese as a percentage of total weight, but as a percentage of the dry matter. The reason is that during storage or cheese loses moisture and thus weight; the relative fat content can therefore increase during storage yet. However, the ratio of amount of fat to dry matter in a piece of cheese remains the same during the entire time.

By the addition or the separation of cream, the fat content of the cheese can be adjusted.

Cheese and fat content

Each cheese is made from different ratios of water and fat. If it contains more water, it has less dry matter and is thus less fat and vice versa. A double cream cheese with 60 % fat in dry matter. therefore has less fat than a cheese with 45 % fat in dry matter. The fat content of fresh mass is obtained if one evaluates the fat content of dry matter by the following factors:

• Cream cheese x 0.3
• Soft cheese x 0.5
• Cheese x 0.6
• Hard cheese x 0.7

For example, the Gouda cheese has 48% F. in dry matter. x 0.6 = 28.8 % fat in the fresh mass.

Cheeses to cultures

The cultures may be subdivided into molds and bacteria. A special case of animal by cheese mites ( Tyroglyphus casei ) is a cheese produced.

• Cheese White cheese - Camembert, Brie, Coulommiers be produced by the fungus Penicillium camemberti.
• Blue cheese - Roquefort, Gorgonzola, Stilton, Cabrales be produced by the fungus Penicillium roqueforti.

• Bacterially produced or treated cheese Sour milk cheese - Olomouc Tvarůžky Cheese, hand cheese, Tyrolean gray cheese, Harzer Roller and cooking cheese without rennet by lactic acid bacteria and most lubricating bacteria, Brevibacterium linens, gekäst.
• Red mold - Romadur, Limburger be with lubricating bacteria Brevibacterium linens made ​​.

• Production and the aid of animal organisms Mite cheese - from East Thuringia and Saxony- Anhalt or mimolette
• Casu Marzu

In blue cheese, the curd or the cheese wheel is inoculated with noble mold.

During the ripening period of a few weeks to three months, soft cheese are washed with salt water and treating the surface with Rotschmierbakterien. Thus, the surface water is removed. In conjunction with this red smear cheese get a brownish, waxy, semi-soft rind which is permeable to air. The air permeability allows the cheese the correct maturation. The dough of the cheese is fine, soft and creamy. The mild flavor is pronounced with age and strong.

Division in Switzerland

In Switzerland, the classification is done with the following designations:

• Cream cheese: ripening time without usually made ​​from pasteurized milk such as cottage cheese, mozzarella, cottage cheese.
• Soft cheese: ripening time a few weeks - usually made ​​from pasteurized milk such as Brie, Tomme.
• Semi-hard cheese: ripening time a few months - from raw milk or pasteurized milk, such as Appenzeller cheese, Fribourg Vacherin, Tête de Moine, Raclette.
• Hard cheese: ripening time a few months to one and a half years from raw milk, such as Emmental, Gruyere.
• Extra hard cheese: ripening time for several years - from raw milk, as Sbrinz, sliced ​​cheese.

Hard cheese is a raw milk cheese. The raw milk is curdled for the production of hard cheese by rennet. Hard cheese is exclusively full-fat cheese with at least 45 % fat.

When cheese / semi-hard cheese, there are two types. They are made from either raw or pasteurized milk. Also, they are Süßmilchkäse. Hard cheese and semi-hard cheese, there are various fat levels, from low-fat cheese to the cream cheese.

Soft cheese on the other hand usually produced from pasteurized milk. But there are exceptions, such as Camembert de Normandie. Even when the soft cheese curdling of milk by means of addition of rennet. The surface of soft cheeses is often treated with Rotschmierebakterien, or the breach or the loaf of soft cheese is inoculated with noble mold. In the Red mold orange-reddish bark is not consumed except in very young species. They developed a very spicy, reminiscent of ammonia flavor and gives wines a bitter aftertaste. The white bark of blue cheese is eaten.

Cream cheese is sour milk cheese. It adds little or no lab for curdling the milk. For the production of fresh cheese, pasteurized milk is used. Cream cheese do not bark.

Other classifications

• Raw milk cheese is made from untreated milk. The vast majority of the cheeses is in any case made ​​from raw milk determined in the original country of origin and if not for export.
• Processed cheese is made from a variety of cheeses with the addition of water and melting salts.
• Brine cheese - The cheese is matured in brine a brine ( salt water ); the most famous brine cheese is Feta
• Brühkäse - the famous mozzarella and provolone are Brühkäse

Brühkäse be prepared by the treatment of the curd with hot water, hot salt water or hot whey, and kneading, pulling the plastic mass into strips or strands and shapes.

In addition, a distinction cheese preparations and processed cheese preparations (they contain other milk products, such as cream or other foods such as mushroom or fruit pieces ) and cheese compositions (products which are composed of two or more types of cheese ). Many cheeses are also refined by the addition of spices, nuts or herbs, such as the French mimolette which contains annatto ( a dye extracted from the seeds of the Orléans - shrub ). Some cheeses are wrapped in chestnut leaves or wine or rolled in pure wood ash.

From the perspective of the end user is also a distinction between the cream cheese, which is spread on the bread, and cut or slice of cheese, which is placed on the bread.

Use

In the kitchen, the cheese is used in many dishes and cooking styles use, best known today is probably the cheese fondue and raclette. At any neat round table heard as a dessert transition a selection of good cheeses, where to properly begins with the mild cheeses and - often in conjunction with matching wines - " further costs " to the taste more intense.

Storage and ripening

Cheese tastes just really good if it is stored properly (not too cold) and properly ripe. Here, the room temperature without any problems for the cheese and 20 to 23 degrees Celsius reach, if the humidity is high enough and the cheese is ideally even throughout the loaf.

At low humidity ( below 60 %) makes the cheese dry out too quickly and prevents maturation. So Roquefort is stored in caves with a humidity of 95%.