Have you ever wondered how Italian cheese is made? Have you ever looked at cheese and thought, “What animal did this come from?” Well, if so, then read on to learn the process of Italian Cheese-making.
Italian cheese-making uses milk derived from cows, sheep or goats- each type of milk has its unique flavor and texture. The first step is heating the milk until it reaches around 90 degrees Fahrenheit (32 Celsius). Once heated, rennet, an enzyme that helps solidify the protein in the milk, is added. Next comes cutting up curds into small pieces with a long knife called a cheddar slicer. After that follows draining off most of the whey by hand or using a machine to do it for you, this process helps produce a cheese with a dryer texture and a more solid form. You must know that cheese making in Italy is an art.
The next step is adding salt, which helps flavor the cheese and prevents it from spoiling. It also aids in drawing out water from the cheese. The amount of time this step takes depends on the type of cheese being made; hard cheeses require twice as much salt as soft ones since they take longer to age properly. Next comes the aging or maturation of the product for a certain length of time to achieve its particular taste and texture.
Finally, once maturation is complete, your fresh Italian-style cheese can be served however you please! From melted mozzarella sticks to cubes on a salad, Italian cheese goes great with any meal. If you are interested in making your fresh cheese, try this simple recipe.
RECIPES FOR MAKING YOUR ITALIAN-STYLE CHEESES.
If you want to try this recipe for making your fresh cheese, check one of the most famous in Italy:
1-gallon Whole milk
Heat on medium to 90 degrees Fahrenheit [32 Celsius]. In a separate pot, add 4 tbsp of vinegar or lemon juice.
When it reaches 90 degrees Fahrenheit, add the 4 tbsp of vinegar while stirring slowly and gently. Let sit for 5 minutes, then check if it has solidified/curdled by tipping some on a spoon. If it doesn’t have a good shape yet, add more acid until the desired texture is achieved. Drain off any excess liquid once you are happy with the coagulation.
Let sit for 20 minutes until curds begin to clump together.
Transfer contents of the pot into a colander lined with several layers of cheesecloth, and place the colander over another container to catch draining whey.
Once most whey has drained off, transfer contents into a bowl or other container that makes it easy to work with (folding in blue cheese cubes while it’s still hot is one example). Add salt 1 tbsp at a time until you are satisfied with its taste. Mix well. Store in fridge or freezer immediately, or hang overnight in your kitchen to dry out further for flavorsome rinds on your aged cheeses. Experiment with mixing in spices, finely diced herbs, peppers or whatever other flavors you enjoy!
Now you know how cheese making in Italy works! But be careful and eat Italian cheese with caution because it’s a food with a high amount of fat!
fat!