Cheesemaking requires scientific knowledge, taste, and a sense of adventure. Cheesemakers can work alone or for larger companies, and the process varies depending on the cheese. Artisanal cheesemakers specialize in a few varieties and often own their own farms. The process involves obtaining milk, fermenting, adding enzymes, and solidifying the curd. Cheesemaking is an ancient profession with a rich history and culture.
If an aged block of Parmesan or perfectly shaped piece of Stilton causes you to drool and gasp, it might be time to consider a career in cheesemaking. This ancient profession requires a considerable understanding of scientific processes, a good sense of taste and a desire for adventure. A cheesemaker can work on their own, creating artisanal cheeses, or with a larger company that makes cheese for a wider audience.
A cheesemaker’s basic job is to take milk and end up with cheese, although the process can vary widely based on the desired cheese variety and production facility. Some large manufacturers rely heavily on computers to do most of the cheesemaking work, but many still require the skill and experience of a talented cheesemaker. When working with a large corporation, a cheese maker can serve more as a consultant, quality tester, and research and development worker.
Smaller creamers tend to specialize in a few varieties of cheese. Because cheese is largely hand-made and not computer-formulated, the flavor and texture can vary from batch to batch, like wine. Artisanal creations are often family-run, may own their own dairy farms, and often distribute small batches of carefully made cheese. In Europe, where cheese making goes back thousands of years, small creams can have centuries of history behind them.
When making cheese, a cheese maker must first obtain milk, usually from a cow, goat, sheep, or buffalo. The source of the milk is incredibly important as it greatly affects the taste and texture of the finished product. The milk is then heated to allow fermentation, usually with the addition of bacterial cultures. For cheeses that require mold, fungi can also be added at this time.
After letting the cheese ferment, enzymes are added to promote curdling. The exact time of addition is important, as is the amount and variety of enzymes added. Skilled cheesemakers develop a good sense of when to start the curdling process, which results in the production of curds. After the curd has developed, the remaining liquid is removed, causing the curd to solidify into cheese. Depending on the variety, the cheese can be heated, salted, dipped in a mold or aged.
There are hundreds of varieties of cheese, all developed and perfected by the art and craft of the cheesemaker. Previous records suggest that cheese is one of mankind’s oldest dairy products. An understanding of cheese can open the door to a world of history and culture, anthropology and even geography. The great work of a cheese maker can certainly live up to its designation as an art.
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