General concepts. Cheese ripening

What kind of cheese do you mean? It's hard to talk about different names for a certain cheese if you don't know what kind of cheese you're talking about. Therefore, I will tell you about the principle.

The names of cheeses can be considered aged only if they have stood the test of time, have been around for a long time and are known to everyone. The same applies not only to the names of cheeses, but to anything. One and the same thing can be called differently, but one name will stick and be consistent, while the other will be completely forgotten.

Cheeses made using the same technology are produced in different countries, but they have different names. The name of the cheese that everyone knows is aged.

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

The most famous and widespread classification of this product is the French one, but it is also quite arbitrary. So, the main types of cheeses are as follows:

1. Fresh. Their most famous representatives are ricotta, feta, mozzarella, formagne blanc and mascarpone.

2. Uncooked pressed. These include such well-known varieties as Gouda, Cantel, Cheddar, Edamer, Pecorino, Mimolette and Reblochon.

3. Boiled pressed. Parmesan, Beaufort, Comté, Gruyère, and Emmental belong to this category.

4. Soft cheeses. They come in two types: with a moldy crust (Brie, Camembert) and with washed edges (Livaro, Marual, Epoisse, Limbourg, Munster).

5. Cheeses made from sheep and goat milk. Their most prominent representatives are chevre, Saint Maur, Chabicho du Poiteau and Crottin de Chavignol.

6. Fused. This includes cheeses for aperitifs, shabziger, processed sandwich cheeses and cheeses with various additives (nuts, paprika, spices).

7. Blue cheeses with mold. Many people know such varieties as Roquefort, Donablu, Gorgonzola, Bleu de Cos and others.

Cheese ripening

The cheese storage facility, where the cheese matures, is the holy of holies of the cheese factory. There are chambers here - refrigerated and warm. They contain heads, cylinders, and bars of cheese neatly laid out on shelves. There are thermometers and psychrometers on the racks, the air temperature is maintained with an accuracy of 1-2? C, humidity up to 2-3%.

In the cheese storage chambers, under the influence of rennet and microflora enzymes, the process of cheese ripening, which began in the cheese bath, continues and is almost completed.

The nature of ripening is approximately the same, but for each type of cheese it has its own characteristics, which determine, in particular, the duration of this process. Hard rennet cheeses, for example Swiss, Sovetsky, Kostroma, etc., ripen up to 180 days. The reason, of course, is not the different volume and weight of these types of cheese, but the same microorganisms.

For several months, while the cheese is on the shelves, they continue to take care of it. The cheese is periodically turned over so that its shape is not damaged, the crust is better, and the salt is evenly distributed; wash it when they find mold on it; sometimes they are transferred to another compartment of the storage facility, where the temperature conditions are different.

Cheese ripening is a process during which the cheese acquires a yellowish color, a specific taste characteristic of each type, a more or less delicate consistency and a so-called pattern - round, oval or other shaped eyes, the cheese rind becomes dense and at the same time elastic. For example, in Swiss cheese the volume of voids can reach up to 20% of the total volume. And some cheeses are coated with a paraffin mixture, which means that the end of its ripening at the factory is approaching.

The cheese is checked with a special hammer; the cheese should produce a soft, clean, distinct and uniform sound in all places. But any methods for determining the quality of cheese cannot be replaced by an organolyptic test. For this purpose, factories have a special device - a probe (nickel-plated or stainless steel tube). It is inserted into the head of the cheese, turned and a cylinder of aromatic-smelling cheese is taken out. This sample is used to evaluate the pattern, color, consistency, taste and smell of the product.

The cheese is ready. It is packed in boxes and sent to the base or to a refrigerator, where it is stored at a temperature of 2-6? C and an air humidity of 85-87%. From here it goes to stores.

Quality requirements for hard rennet cheeses

Depending on organoleptic characteristics, hard cheeses are divided into premium and first grade. The organoleptic method determines the quality of cheeses using a 100-point system. All premium cheeses must have an overall score of 87-100 points. An important indicator is taste and smell - a total score of at least 37 points. The overall score for first-grade cheese is 75-86 points, including taste and smell of at least 34 points. Premium cheeses must have the correct shape; the crust is thin, smooth, clean and elastic, without wrinkles. Paraffin cheeses have a whole, undisturbed layer of paraffin. The taste and smell must be pure, characteristic of this species, without foreign tastes and odors. In the first grade, a mild fodder and sour taste is allowed. The consistency of the dough should be elastic and uniform throughout the entire mass. In the first grade, crumbly, loose, hard, belty (with good taste and smell) are allowed. The color of the dough is from white to slightly yellow, uniform throughout the dough. In the first grade, uneven color is allowed.

Cheeses with defects are not allowed for sale.

DEFECTS OF CHEESE. Cheese defects can arise as a result of violations of production technology, low quality milk, storage conditions of finished products and violations of transportation conditions. The defects of cheeses include: defects of taste and smell; consistency, pattern and color; appearance (crust and shape). When determining the quality of cheeses using the organoleptic method, taste and smell are important.

DEFECTS OF TASTE AND SMELL. Unexpressed cheese taste. The reasons for this may be aging the cheese in storage with insufficient humidity, ripening at low temperatures, or the young age of the cheese. Cheeses that have been frozen usually have an empty taste. Fodder taste - as a result of feeding animals with silage and when eating wormwood, wild onions, etc. Sour taste - appears when using milk with high acidity, as well as with increased moisture content in cheese (45% and above) and as a result of other reasons that stimulate lactic acid fermentation. The curdled taste is manifested by a pronounced acidic taste and crumbiness. Tasteless cheese - obtained as a result of insignificant formation of soluble products during the ripening process. A greasy taste is formed during the ripening of cheese during the development of oxidative processes. Bitter taste - the cheese was ripened at low temperatures and can be transmitted from feed. A rancid, moldy taste usually appears in soft cheeses as a result of the accumulation of fat breakdown products. A putrid, rotten smell is a defect of bacterial origin. Ammonia taste and smell develops in cheese with a weak and easily slimy rind at high ripening temperatures and high relative humidity. A strong ammonia smell is considered a defect. A taste and smell atypical for this type of cheese is formed as a result of a violation of the technological process.

DEFECTS IN CONSISTENCY OF PATTERN AND COLOR. The hard, belty consistency is the result of strong crushing of the grain, very high heating temperatures, and strong swelling of the proteins. Blind cheese is cheese without eyes or with a small or sparse pattern. This defect is formed as a result of insufficient gas formation under unfavorable conditions for the development of bacteria. Large amounts of salt, excessive acidity of fresh cheese and low cellar temperatures have a negative effect on gas formation. Cheese without a pattern is obtained by processing pasteurized milk, into which no bacterial starter has been added. A rare and small pattern is formed as a result of processing milk with high acidity and ripening cheese at a lower temperature than expected. The torn pattern is formed as a result of strong gas formation or rupture of the partitions between closely spaced large eyes. The crumbly consistency is formed as a result of the increased acidity of the cheese mass. Smeared dough is a consequence of careless processing of grain (the grain is heterogeneous and small). Uneven color - uneven distribution of salt or color in the cheese dough.

DEFECTS IN APPEARANCE (shapes and crusts). A defect in the shape of the cheese occurs as a result of deformation. The reason for this may be infrequent turning of delicate cheeses (one-sided settling), storing cheese on uneven shelves (dentation); storage of high-humidity varieties in warm cheese storage facilities (blurred form). Deformed cheeses are not allowed for sale. A weak, slimy, white rind is formed in cheeses with a high content of lactic acid. Deformed cheeses are not allowed for sale.

CRACKS IN THE CUSTOM. The reason is that the surface layer dries out too quickly in dry cheese storage facilities; strong gas formation.

The quality of cheeses also largely depends on the raw materials used - milk, which must have a density of at least 1.027 g/cm 3, acidity - 16-18 o T, calcium content - 125 mg, coagulate well under the influence of rennet, form a dense curd with good separation whey, be a favorable environment for the development of lactic bacteria.

The quality of cheese depends on its salting. Table salt gives cheese a certain taste, regulates microbiological and biochemical processes during its ripening, promotes the formation of a product crust, and affects consistency, pattern and yield. For salting, use brine with a salt concentration of 13-18% for brine and soft cheeses and 22-24% for hard cheeses. Cheeses are salted at a temperature of 8-10 °C for several days.

Cheeses with foreign impurities in the dough, out of shape, affected by subcrustal mold and others are not allowed.

Coliform bacteria are not allowed.

Among the variety of gastronomic dishes, cheeses occupy a special place. Cheese production is a combination of science, cooking and art. There are many patented varieties of cheese, and for each variety it is necessary to follow carefully developed technology. Temperature is very important at all stages of cheese making. It is especially necessary to maintain temperature and humidity conditions at one of the most important stages in the production of elite varieties - the ripening of prepared cheeses.

The central place in the map of French cheeses (both in terms of location and importance) is occupied by Roquefort, or Monsieur Fromage (French fromage - “cheese”), as the French respectfully call it. Its taste qualities are appreciated all over the world. Many lovers and connoisseurs believe that Roquefort generally stands somewhat apart from all cheeses. According to the decree of Charles VI of 1411, only residents of the town of Roquefort have the right to make real cheese, called Roquefort.

The temperature is carefully controlled at all stages of the production of real Roquefort. In the first stage, fresh sheep's milk is heated to 26°C and add rennet. Rennet is one of the sections of the sheep stomach, characterized by a high concentration of enzymes. For Roquefort, the rennet of five to six month old lambs is used. After an hour and a half, the sour milk is heated until it separates into whey and cheese curd, the latter is separated and cut into pieces the size of a walnut. These pieces are laid out in shapes. The size of the molds is strictly regulated, since the size and configuration of the Roquefort heads are important signs of its authenticity. So, these forms have a height of 8.7 cm and a diameter of 21 cm. So far, it would seem, nothing unusual. But here is the first detail that makes Roquefort Roquefort. Before putting the cheese curd into the mold, moldy bread crumbs are poured onto its bottom. And exactly the same crumbs are poured onto the curd before closing the mold. This is how mold gets into Roquefort. From now on it is called a delicacy. Anyone who has held a moldy piece of bread in their hands has seen the penicillium roqueforti mold. It acquires its nobility and blue-green color when sown in a cheese curd. There are no special strains of this mold, bred in ancient times by medieval alchemists. The miracle of Roquefort lies not in some unprecedented ingredients, but in their hitherto unprecedented combination of bread mold and sheep cheese.

The most important and, at the same time, truly inimitable detail in the production of Roquefort cheese is its aging in the caves of Mount Combalu, which is located in central France. Numerous cracks in the rocks maintain a constant temperature in the range from 4 to 7°C, fresh air and constant humidity, which are ideal conditions for the growth of penicillin fungus. Today, in the caves, which have been expanded and have a volume of only 90 thousand cubic meters, 16 thousand tons of Roquefort ripen annually!

The cheese, ready for ripening, is rubbed in a mold with dry salt and then pierced with long needles, making up to 60 punctures in each head. This is done to prevent excessive mold formation on the outside of the cheese and, conversely, to provide good conditions for its growth inside. The product is aged for 3 months, and all this time the condition of its surface is vigilantly monitored, if necessary, cleaning it with a knife. The minimum allowed aging period is a month, the maximum is 5. During this time, the taste and smell of Roquefort undergo significant changes.

At an early stage, Roquefort, like most sheep's milk cheeses, has a characteristic sharp aftertaste. But after 60 days, the taste completely disappears, but the development of the cheese does not stop there. By the fifth month of aging, it acquires a sharp, very pungent taste and smell. A six-month-old overexposed Roquefort can acquire an almost indecent, moldy bouquet of odors. Therefore, it is important to bring the cheese to the desired condition without keeping it in the cave. For those who want to enjoy the perfect Roquefort, it is best to buy cheese that has been aged between May and December.

Just as Roquefort is the most famous cheese in France, cheddar cheese is the pride of England. Cheddar has been made in England since the 16th century. Officially, farmhouse cheddar can be produced in four English counties located southwest of London. Such cheeses are marked with the PDO logo (Protected Designation of Origin).

Cheddar cheese ripening should occur at a temperature of 11 ° C and high humidity. But currently only one firm, Ford Farm in Dorset, uses the natural Wookey Hole Cave to mature its cheese wheels. The cheese in the cave, which is more than 60 meters deep, matures for about a year. The climate of the cave gives the cheeses exactly the aroma and density that the manufacturer needs. Now the caves can contain up to ten tons of cheese at a time. The wheels of cheese are placed in grottoes next to the footpaths, behind a large door that is bolted shut. This arrangement allows everyone to watch how the cheese matures.

Cheese ripening

Bacterial enzymes in cheese making

Bacterial enzymes play a major role, since rennet mainly causes caseolysis in a still acidic environment. It is bacterial enzymes that carry out the breakdown until the very last stage. However, this transformation can only occur in an environment close in its properties to neutral, since most specifically proteolytic diastases do not act in an acidic environment.

Thus, a dehydrated clot always retains a certain amount of whey in its cells, depending on the intensity of the process of its separation. In this whey, active lactic acid fermentation occurs, which imparts an acidic reaction to the curd. If this reaction continues for a long time, then proteolysis will not occur and the cheese will not ripen. Therefore, it is necessary to neutralize the clot if they want to ensure its maturation.

Neutralization of cheese dough is carried out in different ways depending on the types of cheese.

Since the milk is at rest during curdling, the fat tends to collect on the surface. Therefore, it is distributed unevenly in the resulting clot. This should be taken into account when molding some cheeses, especially if the curdling process was lengthy.

When the curd is severely dehydrated, some of the fat contained in the casein gel may be carried away with the whey. Fat losses in whey are greater the fattier the processed milk, the more elastic and compressible the curd is (i.e., the more pronounced the “rennet” properties are), the more vigorous the whey separation process. Thus, in the production of some cheeses, such as Camembert and Brie, almost all of the fat remains in the curd, while in the production of other cheeses, such as Gruyère and Cantal, a fairly large amount of fat is carried away from the curd with whey, resulting in 1 l whey may contain more than 5 g of fat. Such whey must be degreased.

The role of fat in the maturation process

For a long time, the role of fat in the phenomena of maturation was denied. However, recent work shows that fat is important for this process.

As already noted, for any given type of cheese, the absence of fat leads to an increase in the moisture content of the dough, which promotes the development of microbes, in particular proteolytic microbes, which ensure ripening. This explains why low-fat cheese matures faster than normal-fat cheese.

But often the lack of fat leads to spoilage of cheese during storage. This is explained by the fact that the absence of fat contributes to the untimely development of putrefactive anaerobic bacteria, which give the cheese a disgusting taste and smell. Moko et al. have proven that fat has a bacteriostatic effect on these microbes. What is the mechanism of this phenomenon? The authors experimentally discovered the bacteriostatic effect of linoleic and oleic acids. Perhaps the specific effect of fat on microbes is explained by the presence of unsaturated fatty acids in cheese, which are released during bacterial hydrolysis during ripening? Recent work by Bejamba et al. shows that changes in fat during maturation are characterized by the release of unsaturated fatty acids with increased iodine value.

Finally, there is no doubt that the products of bacterial hydrolysis of fat are involved in the formation of the aroma of ripened cheeses.

Soft cheeses ripened with the participation of molds (Camembert, Coulommier, Brie, etc.). Neutralization is caused by mold development ( Penicillia, Mop illa), which satisfy their energy needs by burning the lactic acid of the clot. In parallel, lactic acid bacteria continue to convert lactose into lactic acid. As a result, not only the acid disappears, but also the lactose that produces it.

Soft cheeses made from washed grains

Soft cheeses made from washed grains (Müneter, Livaro, Maruai, etc.). Surface neutralization of the curd is carried out by ammonia, which is contained in the atmosphere of the premises where the cheeses are ripened. Bacterial caseolytic flora, containing many putrefactive strains, can take root due to repeated washing of the crust, which prevents the proliferation of molds. The bacterial flora deeply breaks down the surface of the cheese, the produced ammonia spreads throughout the entire mass of the curd and completely neutralizes it.

Hard cheeses (Saint-Paulain, Edam, Gouda, etc.) and strong cheeses (Gruyère, Cantal). At first, the curd exhibits purely “rennet” properties. After the whey is separated, the calcium content in the curd does not change. Therefore, calcium can gradually neutralize lactic acid as it forms. In hard cheeses, oxidation can also be limited by washing the curd grains after mixing and draining the whey. This washing, by dissolving whey retained in the dehydrated curd, reduces the amount of lactose that can be exposed to lactic acid bacteria.

We also note that everything that contributes to increased dehydration of the curd, at the same time limits its oxidation, reducing the lactose content.

Finally, in the production of some types of cheese (Olivier, Vendôme), they resort to an original neutralization method, which consists of sprinkling the cheese with wood ash. The ash contains calcium hydroxide, which is involved in neutralizing the cheese dough.

Clot maturation

The dehydrated, seeded and salted curd must be exposed to diastase and bacteria, which is what ripening consists of.

Ripening occurs in rooms with good ventilation at a certain temperature (13-15°C) and humidity (relative humidity 90%). Usually these rooms are located above the hall where the curd preparation process takes place.

Cheeses placed on lattice wooden or metal shelves of movable racks are first subjected to ventilation in order to completely dry the curd. The more moisture the cheeses contain by the time they arrive for this operation, the stronger the aeration.

Appears on the 5th or 6th day Penicillium and quickly coats the top surface of cheeses. Therefore, it is necessary to turn the cheeses over to allow mold to develop on those surfaces that were previously pressed against the gratings. Each cheese is turned separately, which requires a lot of labor. The use of specially designed frames that allow several dozen cheeses to be turned at the same time greatly simplifies the operation.

12 days after entering the ripening room, the cheeses completely disappear under a layer of white mold, covered here and there with orange spots formed as a result of the appearance of colonies of red bacteria Bacteriumlinens. These microbes, together with micrococci, are the main carriers of caseolysis.

Removing grating stains from mold

Typically, at the manufacturing stage, cheeses are laid out on solid shelves to partially eliminate traces of mold on gratings. Laying out cheeses on shelves with repeated turning lasts 1-2 days. It is recommended to carry out the layout in a special drying room, where a low relative humidity is maintained (75-80%). Once the cheeses are dry on the outside, they are wrapped in waxed paper, packed in lightweight wooden boxes and sent to retailers.

If the plant's products are directly sent to retail, then the ripening time in a dry and cool basement at a temperature of 10-13 ° C can be extended to 12 days. In this case, the cheeses should be turned over frequently - once every two days.

During the ripening period of cheeses in cellars, mold on the surface of the cheeses gradually gives way to red bacteria. At the same time, the cheese dough, undergoing vigorous caseolysis, becomes yellowish and plastic, while releasing a pungent odor with an ammonia tint if the ripening was excessive.

If the cheeses are intended to be stored for several weeks, they should be placed in the refrigerator at a temperature of + 1 ° C. Gero recommends storing camemberts immediately after salting, since additional ripening of the cheeses occurs within a few days in the warehouse after they are removed from the refrigerator. When already ripened cheeses are stored in the cold, they can quickly “spread” as soon as they find themselves in a room with a normal temperature. However, the danger is reduced if the cheeses are not packaged.

Ripening conditions

Since the ripening of cheeses depends to a large extent on the action of certain microbes, it is believed that the physical and chemical factors responsible for these actions simultaneously regulate the ripening process. The most significant factors are:

oxygen, necessary for the proliferation of all molds and many bacteria;

humidity, which promotes the development of bacteria. The wettest cheeses (Camembert, Brie) always ripen faster and deeper than highly dehydrated hard varieties (Gruyère);

temperature, the optimal values ​​of which vary depending on the type of bacteria. For the development of ordinary lactic acid bacteria, the optimal temperature is 30 ° C, for thermophilic lactic acid bacteria 40-45 ° C, for most proteolytic bacteria the optimal temperature drops to 15-20 ° C;

salting with table salt, which prevents the proliferation of some unwanted molds (Geolrichumlactis), but does not interfere with the development of other beneficial microbes (Penicillia, proteolytic bacteria). At the same time, salt allows you to regulate the moisture content of the curd. When salt covers the surface of the curd, it absorbs a certain amount of water coming not only from the surface layers, but also from the depths of the cheese mass. In combination with evaporation, this absorption, on the one hand, causes the formation of a crust, and on the other, a slowdown in caseolysis due to dehydration of the dough. Of course, salt is also added to improve the taste of the cheese;

Regardless of the type of cheese, the process of making it is always approximately the same. Cheese recipes differ mainly in the presence of additional ingredients, their type, temperature conditions for processing the cheese mass, conditions of pressing and salting, drying and ripening. But in all recipes for making cheese, both homemade and in mass production, certain stages take place, which we will now consider.

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

This is an important stage, because a lot depends on the sanitary condition of the equipment. All inventory and equipment must 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 addition of a coagulant (milk-clotting enzyme), calcium chloride and dyes (if used): they must first be 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 cheese factory, a water bath of two pans is used to heat the milk. This allows the milk to be heated more evenly and prevents it from sticking to the walls and bottom of the pan. Also at this stage, calcium chloride is added (if its use is specified in the recipe).

Introduction of starters and cultures

After the milk reaches the desired temperature, starter cultures (mesophilic, thermophilic or a combination of cultures) are added according to the recipe. Dry starter is sprinkled on the surface of the milk, wait 2-3 minutes, then stir, distributing throughout the entire volume of milk, then left to activate for 30-45 minutes. If a mother starter is used, it takes 10-15 minutes to activate.

Also at this stage, additional cultures specified in the recipe are introduced: molds, propionic bacteria, surface mucus bacteria.

Adding a coagulant (milk-clotting enzyme)

At this stage, the milk-clotting enzyme, previously diluted in water, is added to the milk and then mixed. It takes approximately 40-60 minutes to form a cheese curd (coagulation). This time will vary and depends on the quality of the milk, as well as what family of cheese you are preparing (soft, semi-hard or hard). .
When the clot is formed, i.e. the milk has become jelly-like, is easy to cut, does not stain the knife ( see clean finger test), the stage is considered completed.

Slicing the curd

The formed cheese curd must be cut into equal cubes 0.5-1.5 cm in size. As a rule, this procedure is carried out with a long knife, a slotted spoon, a whisk or a special lyre.

Reheating (curd drying)

This stage is typical for most hard or semi-hard cheeses. The temperature of the curd slowly rises to the values ​​​​specified in the recipe (depending on the type of starter). The curd must be stirred continuously. At this time, whey is released from the cheese grain (synersis), it becomes smaller in size and more elastic (indeed, it begins to look like grain). At the same stage, it is possible to regulate the acidity of the cheese mass by replacing a certain proportion of whey with pasteurized water (the so-called washing of the cheese grain). At the end of the stage, the cheese mass is left for a few minutes to settle to the bottom of the pan and the excess whey is decanted or drained.

Formation of cheese mass

The finished cheese mass is transferred to a colander until the whey is separated. Some cheese recipes call for cheddarization, which is done at this stage. Afterwards, the cheese mass is transferred into molds according to the instructions in the recipe.

Pressing

There are 2 methods of pressing cheese, which are used depending on the type of cheese: self-pressing (soft, semi-soft cheeses) and mechanical pressing (under the influence of a load, hard and semi-hard cheeses)

As a rule, pressing of hard and semi-hard cheese is carried out in several stages with a gradual increase in weight and regular turning of the cheese in the mold (so that pressing occurs evenly throughout the entire body of the cheese).

Self-pressing cheeses are placed in a special mold (without a bottom or with a removable bottom), and then after a certain time the mold is turned upside down, thus pressing the cheese on the other side. So turn the mold over several times until the cheese is completely formed.

Salting

At this stage the cheese is salted. Depending on the method of salting the cheese, this stage may occur before or after pressing. It is necessary to salt cheese, even if you do not like salty things: salt regulates the biochemical and microbiological processes in cheese. Salting cheese gives it a certain taste, and the consistency and structure of the cheese depends on the intensity of salting. Most often, rennet cheeses are salted in a special salt bath or brine after pressing, but some varieties are salted in the grain before pressing.

Drying cheese

Hard and semi-hard varieties of cheese must be dried before being sent to the ripening chamber so that an even hard layer is formed on the surface - a cheese crust. The integrity and quality of the natural crust is a very important indicator, even if the cheese is coated with wax or other coatings before ripening. The crust promotes proper ripening of the cheese and protects the body of the cheese from harmful environmental influences. The cheese is dried, as a rule, for 2-5 days, in well-ventilated dry rooms at room temperature until the surface layer is completely dry and a hard crust is formed. During this period, the cheese is turned over 2-3 times a day to ensure even drying.

Preparing for ripening

After drying the cheese, it is necessary to prepare it for sending it to ripening in special chambers. First, you need to make sure that the crust is already fully formed. If white mold or plaque has formed on it, simply wash it with a towel dipped in saline solution or scrape it off with a knife. After this, the area should dry. There are various ways to prepare cheese for ripening: wax coating, latex coating, placing in a shrink bag for ripening, bandaging (wrapping the cheese with gauze or muslin) (). Often a natural crust is left on the cheese, which during the ripening process is lubricated, for example, with olive oil (for example, Parmesan).

Cheese ripening

Immediately after production, all cheeses have approximately the same taste. And it begins to differ gradually, during the ripening process of the cheese. At this time, the starters, molds, and other additives introduced during the cheese preparation process do their work. The ripening period is determined by the type of cheese. Fresh cheeses can be eaten just a couple of weeks after preparation, and some hard cheeses take years to mature and become more delicious every year. As a rule, hard cheeses are matured either in special cheese caves or in special chambers. These rooms must have strictly defined temperature and humidity conditions. Allowable temperature range: 10-15° C. Humidity should be quite high, 75-90%. In standard refrigerators in which food is stored, it is almost impossible to create such conditions. Therefore, at home, to ripen cheeses, you need to allocate a separate special refrigerator in which to maintain this regime. Cheeses coated with latex, wax, or wrapped in a shrink bag for ripening are not affected by low humidity; they are reliably protected from drying out by the coating. In other cases, with low humidity, it is recommended to place cheeses in special closed containers, in which it is easier to regulate the humidity level.

If the temperature in the ripening room is set too low, this can cause various defects in the cheese, such as sour or bitter taste.

When ripening cheeses with a natural rind, the formation of a white coating or mold on the surface is acceptable. If they appear, you need to wipe these places with a towel soaked in vinegar or saline solution.