What cheese do you mean? It is difficult to talk about different names of a certain cheese, if you do not know what kind of cheese is speech. Therefore, I will say about the principle.

The names of the cheeses can be considered weathered only if they have been checking the time, there were no long time on hearing and everyone is known. The same applies not only to the names of cheeses, but for anything. The same thing can be called differently, but one name will take root and will be sustained, and about another they will forget.

In different countries, cheeses made on the same technology are produced, but they have different names. The name of the cheese, which everyone knows and is a weathered.

The names of the cheeses are unusually diverse and have different origins. Since the etymology of the names of the cheeses is very different, and the very diversity of recipes is large, it is absolutely impossible to come up with a universal classification, in which a certain typological position corresponds to the name of a certain cheese or their group.

The most famous and common classification of this product is French, but it is rather conditional. So, the main types of cheeses are as follows:

1. Fresh. The most famous representatives are Ricotta, Feta, Mozarella, Formaz Blanc and Maskarpone.

2. Fine pressed pressed. These include such miscellaneous varieties like Gouda, Kantel, Cheddar, Edamer, Pekorino, Mimolet and Rebrus.

3. Pressed pressed. This category belongs to Parmesan, Bofort, Conte, Gruyer, Emmental.

4. Soft cheeses. They are two species: with a molded crust (brie, Camembert) and with wicked edges (Livaro, Marul, Epuass, Limburg, Münster).

5. Cheeses from sheep and goat milk. Shevr, St. Mica, Shabishu Du Poato and Crottin de Shavinol are considered the most strongest representatives.

6. Melted. Here are cheeses for aperitif, shabciger, cheeses sandwich melted and cheeses with various additives (nuts, paprika, spices).

7. Blue cheeses with mold. Many are known such varieties as Rokfort, Donablo, Gorgonzola, Ble de Kos and others.

Care for cheeses in maturation significantly affects microbiological and biochemical processes in cheese.

The goal of the care of cheese in maturation is to accelerate the formation of protective crust, preventing the development of mold, reduction of drying of cheese and stimulating enzymatic processes.

Immediately after the embrace in the crust of cheese, there is a large amount of salt, which prevents the development of microflora, however, as the salt penetrations in inside the cheese heads, the salt concentration on the surface decreases, which creates conditions for the development of microflora of cheese mucus and mold. For this reason, in the event of an emergence of foreign microflora, it is required to delete; To this end, the cheese is washed or cleaned its surface.

In the process of ripening cheese, its mass decreases due to the loss of moisture and dry substances during washing and cheese lag and reaches 10-12%, taking into account losses at the embonimation. To reduce the drying of the cheeses after the embonimation, as well as protect the surface of the cheese from molding, ease, etc. and facilitate the care of cheese care, they are coated with different protective coatings or paraffin (traditional method). Coatings can be formed directly on the surface of the cheese or packaging in polymer films.
reviving cheeses in polymeric films. For ripening of cheeses, films allowed to use the Ministry of Health of the Republic of Belarus can be used. They should be durable, non-toxic, inert to cheese, have a low vapor, gas and moisture perception, easy to cook, facilitate packed cheese tightly and others.

Cheeses after the embrace before packaging in the film are dry (2-10 days). Typically, the chass is carried out in the same room, where it is a peeler. In case, for these purposes, the chamber of the chaser is used, in the last temperature and humidity mode corresponds to the room of the audience. It should be remembered that if the cheeses are not sufficiently suspected with a cortical layer, the moisture accumulates under the film, the surface of the cheese becomes donkey, the mold and mucus begins to develop, which causes flavors and odor's flavors - felled, unclean, etc. contributes to the release of moisture under the film and High source humidity of cheeses.

In addition, T. I. Shingareva found that when packing cheese at an early stage of maturation increases the likelihood of free moisture on its surface under the film, the cause of which is the ongoing dehydration of proteins, due to the influence of the lactic acid, formed as a result of the development of the microflora's lactic acid. This is especially manifested in the case of using the start of the direct method of introduction, so in the production of cheese, an important point is to achieve the minimum value of the pH of the cheese until its packaging in the film.

Recently, in Belarus for packaging cheeses, as a rule, use a heat shrink film in the form of bags corresponding to the size of the cheese. After placing the cheese in bags, the air rolls out with a vacuum pump and the end is sealed or clamping the cell. Packed cheese are placed on 3-5 s in hot water (temperature + 95 ... + 97 ° C) for shrinkage film.

If the mold is detected during ripening, the film from the cheese is removed, then the cheese is washed, dry and packed again.

Parafining (traditional method). Solid cheeses with NT2N may be subjected to parafining after 10-12 days after their touch, provided that the induced crust is well. For this, the dry cheeses for 3-12 days after the embrace are placed on 2-3 C in paraffin-wax alloy, having a temperature of +140 ... + 150 ° C (at temperatures below +140 ° C paraffin layer is too thick and can crack, At temperatures above +150 ° C layer turns out too thin). After paraffining, the cheese during maturation is periodically turned over (for lack of deformations) and wipe the surface with a soft dry napkin. If necessary, before shipment, the cheese is paraffinated again.

Care for cheeses with VT2N. Care for cheeses with VT2N is to prevent the formation of thick crust, the development of molds or mucus on it. To maintain the peel in proper condition, the cheese is periodically wiped with a wet cloth or a slight suction surface. To prevent the deformation, cheese periodically turn over.

Care of cheeses involving cheese mucus microflora. Cheeses ripening with mucus on the surface, when entering the ripening chamber, they are mistaken for cultivation of microflora and accelerate the formation of cheese mucus, then the mistress is carried out after 2-3 days, after - periodically. Cheeses are pumped with a damp napkin over the entire surface of the head, periodically cheeses turn over.

Modes of ripening of soft renewed cheeses:

pyatigorsky - temperature +12 ... + 14 ° С, relative air humidity 92-95%;

doroborovsky - temperature + 12 ... + 14 ° С, relative air humidity 92-95%;

raminas - temperature +12 ... + 14 ° C, relative air humidity 90-92%.

Ripening of cheeses using combined coatings. The main condition for the use of polymer-paraffin or paraffin-wax alloys is the presence of sufficiently durable dry crust on the cheeses and the lack of development on them surface microflora. In this regard, the process of ripening of low-temperature cheeses with a low temperature of second heating leads in the direction of acceleration of the guide and prevent the lesion of cheese mold and another microflora. In the ripening of cheeses, 3-5-fold daily exchange of air, uniform throughout the size of the room, should be provided.

As they appear on dumping and mucus, they are washed in warm water (+ 35 ... + 40 ° C), they are dry and returned for ripening. An effective way to prevent the development of mold on cheese to coating is the processing of their surface with a protein composition in a mixture with sorbinic acid. Composition composition:
the protein mass is 40%, two-stage sodium phosphate - 4.5%, sodium chloride - 2%, sorbic acid - 3.5%, water - 50%. Cheeses intended for the coating by the protein composition, after the embrace are dry for 5-9 days. Then, on the dry cheeses evenly throughout the area of \u200b\u200bthe upper cloth and the side surface, the composition is applied with a thin layer. After a 1-2 daily dryness, the cheese is turned over, the coating is applied to the second web and, if necessary, on the side surface. The protein coating with sorbic acid is most effectively used if the cheese matures in the chamber at a relative humidity of 75-85%.

The deadline for applying the protective coating cheese is strictly not limited - this is determined by the condition of the surface of the cheese and the properties of the coating. If a well-pressed cheese is kept with low relative air humidity (from 70 to 80%) and normal ventilation in the raw and it becomes suitable for applying a protective coating after 10-20 days after the embonon. The processing of the cheese of the protein-sorbic composition at the above ripening conditions allows you to apply protective coatings after 10-12 days after the embonon.

Polyceed type coating is an aqueous dispersion of a Vi-nylacetate copolymer with ethylene modified by fulgistatic components and dyes. The coating is applied to the cheese head. It can be used in a complex of paraffin-wax composition, which is applied at the end of maturation or in its middle.

Two-layer combined coatings of type Vimi "Novalen" consist of a frame and protective layers. Polymer-paraffin or paraffin-wax alloys are used as a protective layer. The frame layer of combination coatings is a mixture of various latex. The latex composition is applied to cheese in 5-15 days after the embonimation. The protective layer is applied to the frame after the end of the intensive gas formation processes in the cheese: for cheeses with a low temperature of the second heating - after 5-11 days after applying the frame layer; For cheeses with a high temperature of the second heating - after the release of cheese from the ferrous chamber.

However, at the present period, combined coatings for cheeses in the Republic of Belarus do not apply.

Ripening cheese

Corrosive, where cheese matures, is the Holy Saints of the Cheese Plant. There are cameras here - refrigeration and warm. They neatly laid on the shelves of head racks, cylinders, cheese bars. At racks of racks - thermometers and psychrometers, the air temperature is supported with an accuracy of 1-2? With humidity up to 2-3%.

In the rawral chambers under the action of the renewed enzyme and enzymes, the microflora continues and the process of ripening cheese, which began in a cheese bath, continues.

The nature of maturation is approximately the same, but for each type of cheese, it has its own characteristics that determine, in particular, the duration of this process. Solid renewed cheeses, such as Swiss, Soviet, Kostroma, etc., ripen to 180 days. The reason, of course, not in the different volume and mass of these types of cheese, but in the same microorganisms.

For several months, while the cheese is on the shelves of racks, they do not cease about it. Cheese periodically turn over so that his form does not break, it was better to peel, evenly distributed salt; wash when they detect on it mold; Sometimes transferred to another separation unit, where other temperature conditions.

The ripening of cheese is a process, during which the cheese acquires a yellowish color, a specific, characteristic of its kind of taste, more or less gentle consistency and the so-called drawing - the chokes round, oval or other shape, the crust of the cheese becomes dense and at the same time Elastic. For example, in Swiss cheese The volume of emptiness can reach up to 20% of the total volume. And some cheeses are covered with a paraffin mixture, which means that the end of its maturation at the factory is nearing.

Check Cheese is performed by a special hammer, the cheese must make a soft, clean, decent and monophonic sound in all places. But any ways to determine the quality of the cheese will not replace the organolyliptic sample. To do this, there are special fixtures on the factories - probe (nickel-plated or stainless steel tube). It is introduced into the head of the cheese, turn and remove the cylindrik of the fragrant smelling cheese. This sample estimate drawing, color, consistency, taste and smell of the product.

Here is the cheese ready. It is packaged in drawers and are sent to the base or in a refrigerator, where they are stored at 2-6? With air humidity 85-87%. From here it enters the stores.

Requirement of quality solid renewed cheeses

Solid cheeses depending on organoleptic indicators Deliver to the highest and first grade. Organoleptic method The quality of cheeses is determined by a 100-point system. All highest grade cheeses should have a general assessment of 87-100 points. An important indicator is the taste and smell - a total assessment of at least 37 points. A total assessment for the first grade of 75-86 points, including the taste and smell of at least 34 points. The highest grade cheeses must have the right form; The peel is thin, smooth, clean and elastic, without wrinkles. In paraffined cheeses, the paraffin layer is whole, unwielded. The taste and smell must be clean, characteristic of this form, without extraneous tastes and smells. In the first grade is allowed a weakly spawned feed and sour flavor. The dough consistency should be elastic, homogeneous throughout the mass. In the first grade is allowed cuddy, loose, solid, belt (with good taste and smell). Test color from white to weakly yellow, homogeneous throughout the test. In the first grade is allowed inhomogeneous color.

Cheese having vices are not allowed.

Vices of cheeses. Vices of cheeses may arise as a result of violations of production technology, low quality milk, storage conditions finished products and violations of transportation conditions. The vices of cheeses include: flavors of taste and smell; consistency, drawing and colors; appearance (crusts and shapes). In determining the quality of cheeses, the organoleptic method is important and smell.

Vices of taste and smell. Unselected cheese taste. The reasons for this may be an extract of cheese in storage facilities with insufficient humidity, ripening under reduced temperature, young cheese age. An empty taste is usually in the cheeses that were subjected to freezing. Feed flavor - as a result of feeding animals by silo and when eating a wormwood, wild onions, etc. acidic taste - appears when using milk with increased acidity, as well as with increased moisture content in cheese (45% and higher) and as a result of others Causes that stimulate milky-sour fermentation. The cottage taste is manifested by a sharply pronounced acid taste and cuddiness. Without delicious cheese - It turns out as a result of a minor formation of soluble products in the process of maturation. Salted taste is formed in the process of ripening cheese in the development of oxidative processes. Bitter taste - the ripening of cheese passed at low temperatures and can be transmitted from feed. A voiced moldless taste appears usually at soft cheeses as a result of accumulation of fat cleavage products. Sniffle, rotten smell - defects of bacterial origin. Ammonia taste and smell develops in cheese with a weak and easily fissioning crust at high ripening temperatures and high relative humidity. Plok is considered a sharply expressed smell of ammonia. The taste and smell for this type of cheese and the smell is formed as a result of a violation of the technological process.

Consistency patterns of drawing and colors. A solid belt consistency is the result of a strong crushing of grain, very high heating temperature, strong swelling of proteins. Blind cheese is cheese without eyes or with a small or rare drawing. This vice is formed as a result of insufficient gas formation under adverse conditions of the development of bacteria. Negatively affects the gas formation a large amount of salt, excess acidity of fresh cheese and low basement temperatures. Cheese without a picture is obtained when processing pasteurized milk, which did not contribute bacterial soldering. A rare and small pattern is formed as a result of milk processing with increased acidity and ripening cheese with a lower temperature than it is supposed. The torn pattern is formed as a result of a strong gas formation or breaking partitions between closely arranged large eyes. A crucial consistency is formed as a result of increased acidity of the cheese mass. Mozhushy dough is a consequence of negligent grain processing (heterogeneous, petty grain is formed. Uneven color - uneven distribution of salt or paint in cheese dough.

Vices of appearance (shapes and peels). The vice shape of the cheese arises as a result of deformation. The reason for this may be rare turning tender cheeses (one-sided sediment), storage of cheese on uneven shelves (dents); Storage of high humidity varieties in warm raw stons (broken shape). Deformed cheeses for sale are not allowed. Weak eased, white crust is formed in cheeses with an elevated content of lactic acid. Deformed cheeses for sale are not allowed.

Cracks on the crust. The reason is too rapid drying of the surface layer in dry raw storages; Strong gas formation.

The quality of cheeses in many respects also depends on the raw materials used - milk, which should have a density of not lower than 1.027 / cm 3, acidity - 16-18 o t, calcium content - 125mg, casing well under the action of a renewed enzyme, to form a tight clutch with a good compartment Serum, be a favorable medium for the development of dairy bacteria.

The quality of the cheese depends on his bodies. Cooking salt gives cheese a certain taste, regulates microbiological and biochemical processes in its maturation, contributes to the formation of the product crust, affects the consistency, drawing and output. For the embrace, axes are used with a salt concentration of 13-18% for brine and soft cheeses and 22-24% for solid cheeses. Cheeses are salted at a temperature of 8-10 ° C for several days.

Cheeses with outsided impurities in the test, which lost the shape, affected by subcortex mold and others.

Bacteria of intestinal stick groups are not allowed.

Now in stores and in the markets you can find and buy almost any product, even the most exotic, and it is not necessary to spend time on the preparation of your favorite delicacies. This is the opinion of the majority of people, and it can be understood: time-money, after work I want to just get a package from the refrigerator and not think about where it also appeared. Attentive buyers, in addition, paying attention to prices, read more and compliance with production standards (GOST, TU). And thoughtful and wise buyers learn more about what they eat, after which seriously think about the transition at least partially on own cooking Food. Homemade cheeseIn addition, which has an interesting and fresh taste, gives a guarantee that "produced" it was for all the rules and without unnecessary components. The fact that your cheese will be very different from the shop analogues for the better and is the main reason to try.

There is a small feature in the preparation of cheeses. Good cheeses obtain from large volumes of milk. Making a trial sample of a liter volume, you can get similar, but distant to good quality Home cheese.

Cheese is essentially milk concentrate. Thus, shelted solid cheese contains as many useful substances in itself as they are contained in 4.5 liters of milk. Having seen in the morning a fragrant piece of bread with cheese, you can say, drink a glass of milk with all its useful substances: riboflavin, calcium, vitamins. During the ripening of cheese, the content of group B vitamins increases, so that the cheese carries extra benefits.

Cheap cheese (up to 200 rubles / kg) are usually made of dry mixes. In stores such cheese is usually already cut, and information about the composition and production standards of the buyer is not available. Making homely cheese, you can be calm for quality, because milk for this you will buy yourself. The best wayWhen you live outside the city and have the opportunity to buy fresh real milk or keep the cow yourself. If milk has to buy, it is important to choose the supplier correctly. Milk should be clean, without extraneous unpleasant odors, maximum fatty and, of course, fresh. Such milk can be bought in the markets, it is sometimes brought from the surrounding villages to areas of train stations, they sell in places where train stops. If it is not possible to find a rustic, you can do the most fatty store milk (the storage period should be minimal) or use ready-made cottage cheese. The last option for the first time is even preferable, as it will save time, but will give a general idea of \u200b\u200bthe process, and you can decide, needed homemade cheese or it is not for you.

Cheeses are varying degrees of hardness (or softness). Home cheese is usually soft. It can achieve a solid state after long exposure. Solid cheese is prepared on the basis of a cushion separated from the serum. The heavier berth, the better the serum is pressed, and the stride the cheese becomes. Solid cheese can be stored a little longer than medium and soft cheeses. Holding solid cheeses significantly improves the taste. Soft cheese It is not long withstanding under the press, therefore it has a structure of dense cottage cheese, shortly stored and has a gentle non-master taste. Soft cheese is not worse than solid - it's just another. It all depends on your taste preferences and patience.

In the cheese case, rarely when it turns out the first time, so basking patience. If the preparation is serious enough, it is possible that the delicious cheese will work the first time. For cooking, an impressive list of tools will be required. Some tools can be replaced with shirts, and basic make it easiest.

You will need:

Choose a form of needs. The optimal diameter of 20 cm is not too big, but not narrow. In the future, you can make cheese forms of different values. If you have not yet decided to finally do cheese or not, try to make the simplest shape from any tin can of a large diameter volume near the liter. Cut the uneven edges from above so that they do not interfere with enter piston, and from the inside in the bottom of the bank, do the holes for draining the liquid. Torn edges of the holes should be outside, so as not to damage the future cheese.

The piston is part of the press equal to the diameter of the shape. The piston must freely enter the form and have no big gaps around the edges. Purpose assignment - put pressure and press the extra moisture.

Press. This device can be made independently or buy. The most simplest press, and at the same time and the piston can be considered two velockers, one of which is smaller. Small and will be at the same time piston. In the larger bucket, make a hole in the bottom of the serum leakage.

Pots will be needed to collect the recess (liquid remaining from milk). It is better to have several pots of different capacities at the ready.

The colander will be required for separating the liquid part of the rolled milk (reverse). As a rule, the march will work with a colander in a pair, delaying solid parts and transmitting liquid.

The stringently you want to get cheese, the hardest should be the cargo. Optimally to have the main weight weighing about 10 kg and several additional 5 kg. As a cargo it is convenient to use conventional bricks.

Paraffin or wax will need if you want to prepare solid cheese. Paraffin serves to preserve the resulting cheese. The easiest way is to melt several household colorless candles.

The spoon should have a long enough handle to get to the bottom of the container in which you will mix milk. Better if it is wooden. Do not use aluminum.

The easiest way to make cheese from cottage cheese. Time and effort will spend less, and the enzyme will not be needed for milking. Cottage cheese on a colander lined with a fabric to the glass serum, sprinkle with salt (1 tbsp. Spoon on a kilogram of cottage cheese) and thoroughly overtake so that salt is evenly distributed, and there were no lumps in the cottage cheese. Ideally, a plastic curd mass should be obtained. If cottage cheese is dry or low, you can add a little sour cream or cream. After that, the cottage cheese is put into shape, the bottom of which is laid down in a few layers of gauze and put under the press for 10-12 hours. Make sure that the cheese does not work out. The resulting cheese is not stored for a long time, it should be eaten for several days.

The second way is that cottage cheese is sorted with salt and leave for 5 days in a dry place. Temple and yellowed curd again mix, put the saucepan in a lubricated oil and boil on weak fire, constantly stirring to the formation of liquid homogeneous mass without lumps. Through the finished mass by tanks and cool. You can eat ready-made cheese after a few hours. Sometimes, with such a method, the amount of milk is added to the weight to the mass, heated and allow to cool in forms. Cheese, obtained by these ways, is also not kept for a long time.

From cottage cheese will not get solid varieties that can be kept and stored for a long time. This cheese can be obtained only with whole milk and fermenting substance. As an enzyme most accessible is pepsin. Since, due to the specifics of its production, pepsin is quite difficult to get in its pure form, the drug "Acidine-pepsin" will be suitable instead, freely sold in pharmacies. Preparations containing pepsin should not be feared. Pepsin is just an enzyme produced in the stomach of animals, it fuses the protein well. In the pure form of pepsin is a medicine with some types of gastritis and with poor digestion of food. In the case of cheese, pepsin acts as an enzyme, quite quickly turning milk into the necessary thick mass. By the way, it is possible to use a pepsin just once, it can later use Zapvask. Another option is natural schuch. This is the gastric enzyme produced from the stomachs of animals. Vegetarians are therefore not eating cheeses based on Sichiga. Instead of the rennet break, you can use skis milk, live yogurt or a couple of pastres homemade cookingBut in this case the process is somewhat stretched over time.

Remember that from 4 liters of milk it turns about 0.5 liters of finished cheese. The best cheese is obtained from large milk volumes (from 7 liters). An important element In the manufacture of cheese serves salt. Avoid recalling. On average, each liter of milk is spent from one tea to one tablespoon salt. The degree of saline is selected individually.

Stages of cooking cheese.

1. Maturation.

Heat milk up to 32 degrees (use a thermometer) and add a solder. If it is a skis milk, it is necessary about 500 ml per 10 liters of fresh milk. Mix thoroughly and cover the lid. Leave in a warm place for the night. The temperature of the container should not increase.

2. Adding Sichiga.

Add to milk (25 degree temperatures) ½ teaspoon of a schuch or a solution of one tablet "Azden-pepsin" per 100 ml of water. Mix the mixture thoroughly and cover with a lid or cloth. Wait 30-40 minutes before the folding of the milk.

3. Cutting.

Rolling milk should be thickened, and serum to separate. Long knife cut the mass on equal pieces with a string of 3 cm, cutting vertically, and then, tilting the container, cut horizontally. Mix pieces with a wooden spoon with a big handle.

4. Heating.

Place the curd mixed mass in a smaller container, which put in a large one. Pour water into greater and heat the water bath, slowly increasing the temperature (on 2 degrees every 5 minutes). Bring the temperature to 38 degrees and keep at this level by stirring the curd weight about 30-40 minutes. Mix gently and do not allow cubes sticking and periodically check for density, carefully compressing and re-released. The state is considered when the cubes are cleaned in the hand and do not stick together. This condition may occur in 2-2.5 hours after Sichuch got into milk. This is an important point, it is necessary to wait for the necessary density of curd cubes, otherwise there may be a bad taste.

5. Spin.

Filter serum from cottage cheese. To do this, you can take advantage of a colander, elited by fabric. After that, put the mass into a fairly flat container and turn out of the side to the side so that the serum residues come out finally. From time to time, shove the mass with hands or fork, so that the lumps are not formed. Control the temperature. With 32 degrees, cottage cheese must be rubbing, embroidering when chewing.

The amount of salt is chosen experimentally. For the first time, take the salt slightly less than it will seem sufficient. For selected initial proportions, the guide will be from 1 to 2 tablespoons. Switch to salt evenly and thoroughly mix. When the salt is dissolved, and the mass will cool up to 30 degrees, it can be shifted into a pressing form.

Rign down the form for pressing inside the cloth and fill in the cheese mass. Dump mass on top of the free ends of the fabric and put under the press. To begin with, load the piston of about 15 kg (3-4 bricks). Gradually add one brick, bringing the total weight of up to 40 kg (8 bricks) and wait until the serum stops lying (about an hour).

8. Wrapping.

Remove the piston, remove the piston, get the cheese, rush, wash the upper layer of fat, scrub the irregularities and folds. Cut the piece of matter to overlap a piece of cheese on 5 centimeters. Cheese should be tight and reliably "Ukutan". Put back into the form for the press (pre-flushing and wiped it dry) and place under the pure on the day (40-50 kg).

Remove the cheese, remove the cloth, wash it with a dry clean cloth. Wash the warm water, at the same time, lay the cracks and irregularities (with your fingers or a table knife). Wipe cheese with a clean cloth and put in a dark cool place. The optimal storage location is a wooden wardrobe. Wipe and turn the cheese daily 4-5 days, while a crust is formed on the surface.

10. Paraffin.

If the cheese turned out to be quite firmly, then for best result You can cover it with paraffin surface. Heat in a water bath of 250 grams of paraffin to a liquid state. Capacity should be greater in diameter than cheese head. Lower the cheese for a few seconds in the paraffin and let it find 2-3 minutes. Make sure that the entire surface is covered with paraffin evenly.

11. Maturation.

Out your cheese every day. Every week, wipe the cabinet, ventilate and dry it. After 6 weeks, the cheese will acquire a density, it will be soft and gentle. The storage temperature should be no higher than 15 degrees. If you want to wait for acute taste, then you should withstand the cheese of 3-5 months. At the same time, lower storage temperature up to 5-7 degrees. The smaller the storage temperature, the longer you can withstand cheese, and the graceful and sharp will turn out to be. For the first cheese, it will be enough to withstand it for several weeks. You can split the cheese before pouring paraffin into several parts and one part test for taste. But many believe that only the whole head is capable of royalty quality.

These recommendations are designed to give a landmark in the manufacture of cheeses, show the reality of their preparation at home. Detailed recipes Cooking cheese there is quite a lot, and they all will be different to some extent. In the production of cheese, each of the stages described affects the taste, aroma and structure. Experimenting and trying, you can get your own "branded" grade and call it as he wants.

In independence from the grade of cheese, the process of its manufacture is always about the same. Recipes of cheeses differ mainly by the presence of additional ingredients, their type, temperature conditions for the processing of the cheese mass, the conditions of pressing and the emboniments, drying and ripening. But in all recipes for cooking cheese, both home and in mass production, have certain stages that we now and consider.

[Preliminary stage] Preparation of equipment, inventory and ingredients.

This is an important stage, because a lot of sanitary condition depends on the sanitary condition of the inventory. All inventory and equipment must necessarily be sterilized before use. It is necessary to measure and prepare all the ingredients specified in the recipe. Also at this stage, it is necessary to prepare for the introduction of a coagulant (a milk-screening enzyme), calcium chloride And dyes (if used): they must be pre-dissolved in water in the proportions specified in the recipe.

Heating milk

At this stage, it is necessary to heat the milk to the temperature specified in the recipe (most often, 31-33 ° C). If there is no cheesery, for the heating of milk use water bath Of the two saucepans. This allows you to heat the milk more evenly and eliminates the burning of it to the walls and the bottom of the pan. Also at this stage, calcium chloride is made (if its use is stipulated in the recipe).

Making starters and cultures

After achieving milk, the desired temperature makes frkins (mesophilic, thermophilic or combination of crops), according to the recipe. Dry solder sprinkled on the surface of milk, waiting for 2-3 minutes, then stir, distributing throughout the volume of milk, then leave to activate for 30-45 minutes. If the maternal starter is used, it takes 10-15 minutes to activate it.

Also at this stage, additional cultures are made indicated in the recipe: mold, propionic bacteria, surface mucus bacteria.

Making coagulant (milk excavating enzyme)

At this stage, a thoroughly divided into milk-screwing enzyme is brought into milk, then mixed. To form a cheese bunch (coagulation), it is necessary about 40-60 minutes. This time will be different and depends on the quality of milk, as well as on whey the cheese of which family you prepare (soft, semi-solid or solid). .
When the bunch is formed, i.e. Milk became jelly-like, it is easy to cut, not a dirt knife ( see Clean Finger Test), the stage is considered completed.

Cutting a bunch

Formed cheese clots need to be cut into the same cubes of 0.5-1.5 cm. As a rule, this procedure is produced by a long knife, noise, whisk, whipping or special lyure.

Re-heating (dry grain drying)

This stage is characteristic of most solid or semi-solid cheeses. The clock temperature slowly rises to the values \u200b\u200bspecified in the recipe (depends on the type of swax). Circuits must be continuously stirred. At this time, serum from cheese grain (synexis) is released, it becomes less in size and more elastic (indeed, begins to be like grain). At the same stage, the acidity of the crude mass is allowed due to the substitution of a certain proportion of serum with pasteurized water (so-called, flushing of cheese grain). At the end of the stage, the raw mass is left for several minutes for sedimentation to the bottom of the pan and pluck or drain excess serum.

Formation of cheese mass

The finished raw mass is shifted in a colander before the end of the serum separation. Some cheese recipes provide for the chedderization procedure, which is produced at this stage. After the raw mass shift in the form, in accordance with the instructions in the recipe.

Pressing

2 methods of pressing cheese, which are used, depending on the grade of cheese: self-resistance (soft, semi-soft cheeses) and pressing mechanical (under the influence of cargo, solid and semi- solid cheeses)

As a rule, pressing the cheese of solid and semi-solid varieties is carried out in several stages with smooth increase in weight and regular cheese turning in shape (so that the pressing occurs evenly throughout the cheese body).

The self-pressed cheeses are laid in a special form (without a bottom or with a removable bottom), and then at a certain time turn the form upside down, thus pressing cheese on the other side. So turn the form several times until the cheese is finally formed.

Ambigra

At this stage, salted cheese. Depending on the method of cheese, this stage can follow or after pressing. Solo cheese must, even if you do not like saline: salt regulates biochemical and microbiological processes in cheese. The lunch of cheese gives him a certain taste, as well as the intensity of the ambulance depends on the consistency and the structure of the cheese. Most often, the renewed cheeses are solid in a special salt bath or brine, after pressing, but some varieties will salt in the grain before pressing.

Drying cheese

Solid and semi-solid cheese varieties Before sending to the chamber for ripening, it is necessary to dry, so that a smooth solid layer is formed on the surface - the cheese crust. The integrity and quality of the natural crust is a very important indicator, even if the cheese is covered with wax or other coatings before ripening. Cork promotes the correct ripening of cheese, protects the body of cheese from harmful effects ambient. Cheese will be dried, as a rule, 2-5 days, in well-ventilated dry rooms at room temperature until the surface layer and the formation of a solid crust. During this period, the cheese turns 2-3 times a day for uniform drying.

Preparation for ripening

After drying cheese, it is necessary to prepare it for sending to ripening in special cameras. To begin with, it is necessary to make sure that the crust has already been fully formed. If it formed a white mold or a flask - it is simply erased by a towel, moistened in the salt solution, or scraped with a knife. After that, this place should dry. Exist various methods Cheese preparations for ripening: Wax coating, latex coating, room in a heat shrinkable package for ripening, bunding (wrapping of marley or muslin cheese) (). Often, the cheese is left in a natural crust, which in the process of ripening is lubricated, for example, olive oil (for example, parmesan).

Ripening cheese

Immediately after the manufacture, all cheeses have about the same taste. And he starts to differ gradually, in the process of ripening cheese. At this time, they make their work made in the process of cooking cheese frivors, mold, other additives. The ripening period is determined by the grade of cheese. Fresh cheese You can eat in just a couple of weeks after cooking, and some solid grade of cheese ripen for years, and are becoming more tastier every year. As a rule, solid cheeses ripen either in special cheese caves, or in special chambers. In these premises, there must be strictly defined temperature and humidity conditions. Permissible temperature range: 10-15 ° C. Humidity must be quite high, 75-90%. In standard refrigerators in which products are stored, such conditions are almost impossible. Therefore, at home for ripening of cheeses, it is necessary to highlight a separate special refrigerator in which to support this mode. Latex, wax cheese, or wrapped in a heat shrinkable package for ripening, reduced humidity is not scary, they are reliably protected from drying. In the remaining cases, with reduced humidity, it is recommended to place cheeses in special closed containers, which make it easier to adjust the level of humidity.

If an indoor temperature is installed in the ripening room, it may cause different cheese vices, such as sour or bitter taste.

When ripening cheeses with natural crust, it is permissible to form a white floor or mold on the surface. If they appear, it is necessary to wipe these places with a towel dipped in vinegar or in a salt solution.