| Cheese is made by curdling pasteurized milk using a combination of rennet and “good” bacteria. Bacteria acidify the milk and help to define the texture and flavor of the cheese.
Different styles and flavors of cheese form using milk with different levels of butterfat, different kinds of “good bacteria” and additional ingredients, and the aging conditions (time, temperature, humidity, etc.) used.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified by “good bacteria,” which turn milk sugars into lactic acid. Curdling is completed by adding an enzyme mixture called “rennet.” |
