Whether on bread, as appetizers with the wine or Baked, cheese is very popular with the Germans. The cheese consumption has increased steadily in the last decade. In 2014, every German consumed an average 24,19 kilograms of cheese. Cheese is a very valuable part of the daily diet because it contains protein, fat, carbohydrates and Calcium, many vitamins. Whether you like your cheese in the Aroma, subtle and mild, or it maybe really hearty prefer, does not matter. Here are the senses of taste and smell are solely decisive.
Cheese, a distinction is made according to various criteria.
Milchart: In our Region, cheese made primarily from cow’s milk. Increasingly popular specialties from sheep, goat and Buffalo milk. So Mozzarella is becoming more and more popular. Originally, it is a specialty cheese from Italy, made from Buffalo milk. With us, Mozzarella is offered, however, primarily as a cow’s milk product that tastes much milder than the Original.
Coagulation method: The basis of the cheese production is based on the “Curdling” of the milk. This process can be done through the use of Lab or lactic acid bacteria. The proteins coagulate and the milk is thick. It is the so – called Rennet cheese belongs to the the majority of cheeses, and sour milk cheese, such as Hand and basket cheese. Anyone who pays attention to the fat content of cheese is served with sour milk cheese. He is always one of the cheeses, the skim level (under 10% fat in the dry mass).
Rennet is an enzyme found in calves ‘ stomachs and milk protein to Coagulate. In addition to animal rennet from calf stomach, the enzyme may be mushrooms today of microorganisms or mould, and of genetically modified bacteria won.
Raw materials: In the thick Deposit of the milk is generally pasteurized, i.e. for a few seconds to about 75 °C is heated to make the product more durable and to make unwanted micro-organisms are harmless. In the manufacture of raw milk cheese, the milk is not pasteurized but only to a maximum of 40 °C is heated. As a result, both naturally occurring micro-organisms, which are important for flavor formation and maturation of the cheese is important, as well as unwanted bacteria from the raw milk can be excreted in the cheese. For this purpose, the Listeria. These are bacteria that can trigger the so-called listeriosis, a disease in pregnancy in death and prematurity can lead.Raw milk cheese must be labelled with the words “made with raw milk”. Many varieties of cheese, originally as a raw-milk cheese (such as Parmesan and Emmental cheese) today as the pasteurized cheese in the trade. The cheese contains no separate identification “from raw milk”, it may be safely eaten.
Maturation: The development of taste, aroma and appearance of each cheese needs to Mature. The necessary time is cheese to cheese in different ways. So Camemberts, for example, need a ripening period of 1 to 2 weeks. Edam, Gouda, Tilsiter, and precious mushroom cheese tyres about 5 weeks. A Allgäuer Emmentaler must Mature at least 3 months. The only exception is the fresh cheese is, this requires no time to Mature.
Consistency: Depending on the type of cheese, the consistency varies from prank-grade cream cheese up to hard cheese (e.g. Emmental, gruyère, Parmesan).
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