What is Rennet?
It was discovered when they use to store milk in the stomachs of goats. The milk would then begin to curdle in the bag. They discovered this as a way to preserve milk. They also noticed that they could separate the curds and whey, and they could dry out the curds. They discovered that the most active portion of the young animal’s stomach was the abomasums, which caused the curdling. They then cut this sections of the stomach into strips and would add it to the milk to cause it to turn into curds and whey. It is now produced by genetically engineered bacteria, which has the gene for this enzyme inserted into it.
Why add salt?
Salt slows down the aging process.
Swiss cheese is soaked in salt water to conserve, hardened and intensify its taste
The salt adds flavor, aids in further expulsion of whey, and helps with preservation. (http://www.rickandlynne.com/cheese/process/index.html#salting)
How long does it take cheese to age?
For fresh cheese, it will be ready to eat the next day. For Blue cheeses, Brie, and Camembert, it takes about 30-50 days. For a hard cheese, it takes a few months. (http://www.thecheesemaker.com/FreqAskedQues.htm)
For Swiss cheese, it will take about 6 months for the cheese to age and is flipped often during the process so it ages evenly. The pieces are then placed on its side. The cheese will be good for at least 10 years.
Aroma’s in Cheddar Cheese
- Acetaldehyde
- Acetic acid
- n-Butanol
- Furanone
- Guaiacol
- n-Pentanoic acid
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