Uns alted hard cheeses: list, taste description, production technology

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

Hard, uns alted cheeses have a lower moisture content than soft ones. They are usually packaged in high pressure molds and aged for longer. Cheeses that are classified as semi-hard and hard include the familiar cheddar.

Where does the cheese with that name come from? He comes from the village of Cheddar in England. But now this name is used as a general term for this type of cheese. Its varieties and similarities exist all over the world.

The list of semi-hard and hard-type uns alted cheeses can be overwhelming, but the most well-known types include:

• Cheddar.
• Parmesan.
• Gouda.
• Emmental.
• Maasdam.
• Edam (Dutch).
• Russian cheese. The price for it does not exceed a thousand rubles per kilogram, so it is extremely common.

What about the benefits of the product?

When it comes to he alth, cheese is both good and bad. On the one hand, hard species are an excellent source of protein and calcium. For example, in 30 grams of cheesecheddar contains 7 grams of protein and 205 milligrams of calcium. If you eat 50 grams, you get the same amount of calcium as from one glass of milk (305 mg).

Cheese also provides the body with adequate amounts of vitamins A, B2 (riboflavin) and B12, magnesium and zinc. And hard, uns alted cheeses like cheddar, Swiss and Parmesan are very low in lactose, so people with a mild to moderate lactose intolerance can eat them without any symptoms.

The downside is that the product is high in fat, especially saturated (the type that raises blood cholesterol). Dairy products contain a substance in a class of saturated fat called myristic acid, which is the most powerful type of acid when it comes to raising cholesterol levels. One 50g serving of cheese provides 9 grams of saturated fat, almost double the amount for a person on a 2,000 calorie diet.

Which cheese is the he althiest? Many people tend to think that parmesan is the he althiest choice among the hard varieties. It has less fat and calories than other similar varieties.

What is cheddar cheese

Cheddar cheese is a relatively hard, off-white (sometimes even orange when spices are added to it) product. Sometimes it can have a spicy taste. Where is the cheddar cheese from? First created in the English village of Cheddar in Somerset, this type of product is produced outside of the region and around the world.

Produce it like this. Cottage cheese and whey are separated using a rennet enzyme complex, usually made from the stomachs of newborn calves (vegetarian or kosher cheeses use bacterial, yeast or mold chymosin).

After heating, the curd is kneaded with s alt, cut into cubes to drain the whey, and then squeezed and turned over. Harder and more mature cheddar, sometimes referred to as vintage cheddar, must mature for 15 months or more. The cheese is kept at a constant temperature, which often requires special facilities.

Parmesan

Parmigiano-Reggiano - Italian hard flowing cheese. The name "parmesan" is often used to refer to the same product that is produced outside the traditional areas in Italy, although this is prohibited by European trade rules.

In this regard, the price of parmesan can vary from 100 rubles. up to 4 thousand rubles per piece. The most expensive will be the original Italian product with a long exposure.

This cheese is made from unpasteurized cow's milk. The whole milk of the morning milking is mixed with the natural skimmed milk (which is produced by storing in large shallow tanks to allow the cream to separate) from the previous milking, resulting in a partially skimmed mixture. This mixture is pumped into copper-lined vats (the metal heats up and cools down quickly).

Starter whey (containing a mixture of certain thermophilic lactic acid bacteria) is added there, and the temperature is raised to 33–35 °C. After that inthe mixture is put rennet, and everything is left to coagulate for 10-12 minutes. The curd is then mechanically crushed into small pieces (the size of rice grains), the temperature is raised to 55 °C under careful control. The cottage cheese is left to settle for 45–60 minutes.

The compacted product is collected into a piece of muslin, and then divided into two parts and placed in molds. There are 1100 liters of milk per vat, resulting in two heads of cheese. The cottage cheese that makes up each circle weighs about 45 kg.

The cheese is placed in a round stainless steel mold, which is pressed tightly with a spring buckle to keep the product in the shape of a wheel. After a day or two, the buckle is released and the plastic strap is imprinted repeatedly on the cheese, displaying the name, plant number, month, and year of production. The metal form is again tightly fastened. The prints are fixed on the surface of the cheese after about a day, and then the head is placed in a container of brine to absorb s alt for 20–25 days. After that, the rounds are transferred to special premises at the plant for 12 months. Each piece is placed on wooden shelves. Each head and the shelf underneath is cleaned by hand or machine every seven days. The cheese is also turned over at this time.

Maturation period for Parmesan cheese is at least 12 months. The best product is considered to be a 2-year exposure. The only additive allowed is s alt, which the cheese absorbs when immersed in brine tanks for 20 days.

Real Parmigiano-Reggiano has a sharp complexfruity-nutty flavor with strong savory notes and a slightly grainy texture. The price of this type of parmesan cannot be low. Unaged versions may taste slightly bitter.

Gouda

Gouda is a soft yellow cheese made from cow's milk. It is one of the most popular cheeses in the world. The name is used today as a general term for many similar products produced in the traditional Dutch manner. In Russia, his version was called “Kostroma Cheese” for a long time.

Various sources suggest that the term "gouda" refers more to the general style of cheese production rather than a specific type, referring to its flavor, which varies with aging. According to reviews of gouda cheese, the young (and factory-produced) variety is described as having an aroma that is "slightly sugary with nutty notes, but very delicate", while the more mature farm product is often cited as having "a lovely fruity flavor with sweet aftertaste" which can take on an "almost candy aftertaste" if aged for more than two years.

It is produced as follows. After the fermented milk products thicken, some of the whey is drained and water is added. This process is called "washing the curd" and it creates a sweeter cheese because the washing removes some of the lactose, resulting in less lactic acid production. About 10% of the mixture is curd, which is pressed into round shapes for several hours. The uns alted cheese is then soaked in a saline solution, which gives it andcrust unique taste.

The cheese is trimmed for several days before being covered with a yellow rind to prevent it from drying out, and then subjected to aging, during which the product changes from semi-solid to firm. Dutch cheesemakers usually use six grades to classify gouda:

• Young cheese (4 weeks).
• Young Aged (8-10 weeks).
• Mature (16-18 weeks).
• Very mature (7-8 months).
• Old cheese (10-12 months).
• Very old cheese (12 months or more).

It takes on a caramelized sweetness as it ages and a slight crunch from the cheese crystals, especially in aged versions.

Emmental

Emmental (known as Swiss cheese) is a medium hard yellow product invented in the Emmental district of the Canton of Bern. It has a spicy but mild taste. Despite the fact that its name is patented, Emmental cheese is also produced in other countries, especially in France, Bavaria and even Finland.

It is produced using three types of bacteria: Streptococcus thermophilus, Lactobacillus helveticus and Propionibacterium freudenreichii. Previously, large holes in the product were a sign of imperfection, and until recently, manufacturers tried to avoid them. Emmental cheese is used in many dishes, especially in gratin and fondue, where it is mixed with Gruyère.

Maasdam

Maasdam is a Dutch cheese made according to a Swiss recipe. It is one of the most famous uns altedcheese varieties. It is made from cow's milk and aged for at least 4 weeks. The product ripens faster than other Dutch cheeses. Maasdam has internal holes from the ripening process and a smooth yellow rind. Sometimes it is waxed like gouda.

This uns alted cheese was created to compete with Swiss emmental as it is cheaper and faster to produce. The same basic components are used in the production process as for Swiss cheeses. The result is the same nutty and sweet taste, but softer due to the higher moisture content.

Edam

Edam (Dutch cheese) is a semi-solid product that was invented in the Netherlands and named after the city of Edam in the province of North Holland. This uns alted hard cheese is traditionally sold in pale yellow rounded cylinders or covered with red paraffin wax. Edam can be stored for a long time, while its taste can only get better. These qualities (among others) have made it the most popular cheese.

Most types of "young" edam cheese sold in stores have a very mild taste, slightly s alty or nutty, and almost no smell compared to other products. As the cheese ages, the flavor of Dutch cheese sharpens and becomes harder. It has a significantly lower fat content than many other traditional cheeses - edam can have as little as 28% fat on a dry matter basis.

Russian cheese

This variety was invented in the USSR and indoes not currently have a copyright holder. It is produced by most Russian and other post-Soviet factories. This is a semi-hard cheese with many small holes on the cut. The color of the product is light yellow, the taste has a pronounced sourness. The price of Russian cheese is quite affordable (about 330 rubles per kilogram), which explains its great popularity.

Can I make this product myself?

Soft cheeses are easy to make at home. So, uns alted feta and mozzarella cheeses do not require special skills and hard-to-find ingredients. However, things are a little different with solid foods.

The main difference between soft and hard cheeses is that the latter requires a special press and bacterial cultures.

Making these products requires a lot of patience. You will also need cheese making equipment, which is not easy to find commercially. However, it is very exciting and useful.

Required equipment and ingredients

What is required to make hard cheeses? The list of components for your own mini-cheese factory is as follows:

• Whole milk (the more fat, the more cheese you get).
• Rennet, which is necessary for the separation of curd and whey. It is recommended to purchase a liquid animal product. It is much easier to use and measure than hard or grainy.
• Cultures of bacteria. They are needed to ripen and flavor the cheese you want to make. Without this, you will have a plain white product.
• S alt. Many experts say that it is better to buy cheese s alt. These are flakes of s alt that melt easily, but they are very expensive. Just make sure you are buying a non-iodized product.
• Thermometer. It must be good and accurate.
• Calcium chloride. Store-bought processed milk is homogenized and evaporates calcium during the cheese making process. To make your product useful, enrich it with this mineral.
• Steamer. It is undesirable to put milk directly on the fire. A steamer is needed to prevent burning. Your milk pot should also be large enough to hold a lot of liquid.
• Cheese press. You will need to press down on freshly made cheese.
• Cheese shapes. You can buy them or make them from a plastic bucket.
• Cheese fabric. Please note that cheesecloth, which you can buy at any pharmacy, is useless in a home mini-cheese factory. What you need is called muslin. This is a reusable fabric.
• Cheese wax. Some types of cheese are aged from several months to several years. To prevent the product from drying out, you must cover it with wax. Don't try this with paraffin wax. It is not the same and it will not protect the product well.
• Cheese cave. If you're really into cheese making, you'll need a place to age it. A cool cellar or wine cooler is ideal for this purpose.
• Other things you'll need: up to 25kg of ab weight. You can use a bar for this.
• Some pot forserum. A metal pie dish or deep baking sheet will do.

Before you start

Once all of your cheese making equipment is ready to use, there are a few simple preparations to make.

Take the milk out of the fridge and let it come to room temperature. This will make it heat up later.

Before you can start using anything that will come into contact with cheese, everything must be sterilized. The biggest problem that beginners face when preparing a product. It's best to boil everything you use - even every bowl and spoon.

Heating milk

Start by warming up 8 liters of whole milk. Since you shouldn't put it on direct heat, you will need to use a steamer. You can also place the saucepan in a large container of water and a small cooling rack so that the dishes do not touch. You will also need your thermometer for this step.

Pour the milk into a saucepan and heat it up to 30 degrees. You need to do this very slowly, keeping the heat as low as possible. Do not try to heat the milk faster by raising the temperature. If it gets too hot, you can burn it.

Milk ripening

Once the milk has warmed up to 30 degrees, it's time to add bacterial cultures. As a rule, they are sold in portioned packages, where all the necessary proportions are indicated. Let the starter float on the surface of the milk for a minute. Using a spoonwith holes, mix the mixture thoroughly and allow the culture to mature in milk at 32 degrees for 30 minutes. Watch the temperature so that it does not exceed 33 degrees.

Curd and whey separation

After maturation, milk must be coagulated to separate the curd (cheese) and whey (not cheese). If you are using a store-bought product, now is the time to add calcium chloride. Add 3/4 teaspoon of this substance diluted in a quarter cup of water. Mix well.

Next it's time to add the rennet. Dilute half a teaspoon of the substance with a quarter cup of water. Mix very well in up and down motions for 1 minute. Cover the milk and let it heat up to 30 degrees for 30-45 minutes. Do not forget to monitor the temperature - it must not fall or rise for successful coagulation.

Cut cottage cheese

After 30-45 minutes, the milk should have become firm, almost like jelly. To determine if it's done, insert a clean finger or thermometer into the mixture at a 45-degree angle and lift it up. If the curd cracks neatly around the thermometer or finger, then you have a clean break and the product is ready to be sliced. If it's too soft, let the milk sit longer.

To cut the curd, take a long knife and insert it into the mixture all the way to the bottom of the pan. Cut it from top to bottom, then from side to side, into cubes measuring 5-7 mm. It must be crushed in a checkerboard pattern. Leave the chopped curdfor 40 minutes. It will settle to the bottom of the pot.

Heating cottage cheese

The next step is to heat the curd. Slowly heat it up to 38 degrees, increasing the temperature by 2 degrees every 5 minutes. This should take about 30 minutes. Stir the curd gently and often to prevent it from sticking to the bottom of the pot.

After 30 minutes, drain all liquid whey and leave the mixture to heat for another 30 minutes. Stir every 5 minutes to keep the curd from sticking together. Heating causes the whey to stand out, and the curd shrinks a little and holds its shape better.

Cheese pressing

Spread the curd into a colander and let it drain. Add 1 teaspoon s alt and stir gently. Set up the press. Place the tray first and then the mold along with the fabric.

Place the curd into the mold and fold the excess fabric over it. Lay the slider on top of the mold and place a heavy object on top. Squeeze the curd for 15 minutes. If your serum collection container is too small, keep an eye on it and drain the liquid in a timely manner.

After 15 minutes, unwrap the cheese and turn it over. Do this very carefully, the product is very fragile and will tend to fall apart. Put it back in the mold and press it for 12 hours.

Waxing and aging

After 12 hours of abs, your cheese should be nice and firm. Unwrap it and leave it at room temperature until it reaches a dry consistency, turning twice a day. This should take 1-3 days. Once dry, apply the wax to the cheese. This will prevent further drying and preventmold growth.

Keep the cheese at 12-13 degrees for 1-4 months, turning it at least once a week. With age, the product will gain spiciness. You can try it in a few weeks. There is nothing wrong with product testing. Simply apply a new layer of wax to the cut.

Depending on the type of bacterial culture, you can make a variety of cheeses at home.