Beginner's Course: Rennet cheeses

In the production of cheeses, as a rule, enzyme preparations are used. They are catalysts for the process of coagulation of milk. One of these enzymes is rennet. It allows us to enjoy such food as rennet cheeses. This enzyme is extracted from the stomachs of young calves that have not yet tasted other food, except for mother's milk.

Hard cheeses rennet

To begin with, let's talk about cheeses cooked at a low second heating temperature. Such products include Kostroma, Dutch, Steppe, Yaroslavl and Uglich cheese. They have an sourish gentle taste and a pleasant aroma. Due to the plastic consistency, they can be cut into thin slices. In fact, it's cheese in a classic form.

There are also rennet cheeses prepared by cheddarization. These are products such as the mountain Altai and Cheddar. They do not have eyes. One can not help recalling the cheeses made at a high temperature of the second heating. These include Altai, Swiss, Soviet, Moscow and Kuban cheeses. Their main differences: a spicy sweet taste and a delicate aroma. These qualities acquire these qualities, thanks to the long maturation, which lasts from 3 to 8 months. They will be an excellent option for fans of unusual culinary experiments.

In addition, experts identify cheese products with a soft crust. This is Latvian, Volga and Krasnodar cheeses. They are characterized by a mucous crust, which is formed as a result of the splitting of proteins by bacteria. Therefore, these products have a light ammoniacal smell and taste. The consistency of the named cheeses is soft and smearing. In this regard, such cheeses, as a rule, turn into a thin layer of paper.

Soft rennet cheeses

The named type of cheeses differs high humidity and an oiling consistence. Ripen these rennet cheeses under the influence of mold and special bacteria. Experts divide them into 4 types.

First of all, it's worth remembering cheeses that go on sale without ripening, they are also called cottage cheese. This species is characterized by white color and sweet taste. They are ideal for cooking casseroles. In addition, there is a soft type of cheeses. On their surface is mucus. In addition, they are distinguished by a slightly mellowing consistency, a sharp taste and a slightly ammonia odor.

A vivid example of such cheese is "Roquefort". It is easy to recognize by mold of blue-green color. First, it is grown on bread, after which it is transferred to cheese. The more mold is in "Rockforth", the better it is. In this case, it has a sharp aftertaste. We should not forget about pickle cheeses ripening in a salt solution. They have a strong enough salty taste, so before consumption such rennet cheeses should be soaked. To this species include cheese, suluguni and cups.

Both hard and soft cheeses are presented in a fairly wide range, therefore it is almost impossible to describe them in the framework of one article. Nevertheless, the above knowledge will help beginners to continue to amaze people around with original culinary ideas.