Course for a beginner housewife: rennet cheeses

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the production of cheese, as a rule, enzyme preparations are used. They are catalysts for the curdling process of milk. One of these enzymes is rennet. It allows us to enjoy foods like rennet cheeses. This enzyme is extracted from the stomachs of young calves that have not yet tried any other food than mother's milk.

Hard rennet cheeses

First, let's talk about cheeses cooked at a low temperature of the second heating. Such products include Kostroma, Dutch, steppe, Yaroslavl and Uglich cheeses. They have a sour delicate taste and pleasant aroma. Due to their plastic consistency, they can be cut into thin slices. In fact, this is cheese in its classic form.

Also, there are rennet cheeses prepared by cheddaring. This refers to products such as Gorny Altai and Cheddar. They don't have eyes. It is impossible not to recall the cheeses made at a high temperature of the second heating. These include Altai, Swiss, Soviet, Moscow and Kuban cheeses. Their main differences: spicy sweetish aftertaste and delicate aroma. These cheeses acquire these qualities due to long maturation, which takes from 3 to 8 months. They arewill be an excellent option for lovers of unusual culinary experiments.

In addition, experts distinguish cheese products with a soft crust. These are Latvian, Volga and Krasnodar cheeses. They are characterized by a mucous crust, which is formed as a result of the breakdown of proteins by bacteria. Therefore, these products have a slight ammonia smell and taste. The consistency of these cheeses is soft and spreadable. In this regard, such cheeses are usually wrapped in a thin layer of paper.

Soft rennet cheeses

The named type of cheese is characterized by high humidity and smearing texture. These rennet cheeses ripen under the influence of mold and special bacteria. Experts divide them into 4 types.

First of all, it is worth remembering cheeses that go on sale without ripening, they are also called cottage cheese. This species is characterized by a white color and a sweetish taste. They are perfect for making casseroles. In addition, there is a soft type of cheese. They have mucus on their surface. In addition, they are distinguished by a slightly smearing texture, a sharp taste and a slightly ammonia smell.

A striking example of such cheese is Roquefort. It is easily recognizable by its blue-green mold. First it is grown on bread, after which it is transferred to cheese. The more mold in "Roquefort", the better it is. At the same time, it has a sharp taste. We must not forget about pickled cheeses ripening in a s alt solution. They have a fairly strong s alty taste, so before use, such rennet cheesesshould be soaked. The mentioned species include cheese, suluguni and chapakh.

Both hard and soft cheeses are presented in a fairly wide range, so it is almost impossible to describe them in one article. However, the above knowledge will help novice housewives continue to surprise others with original culinary ideas.